Choco Cherrymallow

A unique taste experience for lovers of dark chocolate and cherries alike. Since the caffeine in chocolate is in the nib and this herbal infusion made from cacao husk, cherry, and marshmallow root, it's caffeine free (except for a stray nib or two - they're a bonus!). Cacao husks impart a dark chocolate essence to this tea made bitter-sweet with the addition of organic cherries. Marshmallow root adds a subtle earthiness, slightly nutty undertone, and beautiful silkiness.  Level up and prepare it as a cold infusion - the balance of cherry to cacao flavour flips to cherry on top - and drink warm or try it ‘on the rocks’ for a cherry-forward cocktail alternative. 

Q&A with Bree, Founder and Tea Artist:

So, what is marshmallow root anyway?

Althea officinalis, commonly called marsh mallow or marshmallow is native to Europe, Western Asia and North Africa and loves growing in moist to wet soil conditions. That love is reflected in the nature of the plant itself, which contains mucilage (a water-soluble viscous material that's part of the plant's fibre and helps the plant to uptake and hold water). It likely would have been used, once upon a time and you still could today, to thicken foods like soups and stews. Best of all, it's the OG candy: in ancient times, the roots were cooked with honey to create a sweet treat.  And of course, according to the U.S. National Confectioners Association, 19th century French confectioners whipped the sap from the roots of the marshmallow plant with egg white and sugar to make "marshmallows". For this tea, the marshmallow root lends texture. The texture is lighter when steeped hot and more luxurious when steeped cold because the mucilage extracts better into cold water than hot. I could go on for days, I love marshmallow root so much!

Can you tell me more about the origin and sourcing of the cacao husk used in this blend?

This is one of my favourite aspects to the production of this tea! We are fortunate to have a great partnership with one of my favourite local gourmet chocolate makers, Wallace Craft Chocolate (the Fleur de Sel is my personal favourite). They are very picky about their sustainably-sourced cacao and it shows. And the tea drinker benefits as well - as part of their bean-to-bar process, they remove the husks (winnow) from the nibs and we take (a portion) of that "waste" and turn it into Choco Cherrymallow.

How strong is the dark chocolate flavour in Choco Cherrymallow? Is it more of a background note or a dominant taste?

The light brown to pink liquor when steeped hot represents exactly the balance of cacao and cherry flavour, with the balance tipped toward the cacao. It is not going to taste like a hot chocolate or drinking chocolate but it absolutely and clearly carries the essence of the cacao. In the hot infusion it is the dominant taste.  Likewise, the light pink colour of the liquor when done as a cold infusion reflects the cherry as dominant, with that beautiful silky texture from the marshmallow, and the cacao becomes more of a background note. I like them both but my preference is the cold infusion (tea plus cold water overnight in a jar in the fridge) - I'm always ready for a great zero-proof cocktail experience!

If I want to experiment making different drinks with this tea, where should I start?

If you're going to move beyond the tea itself, look to add some citrus like with lemonade. Start with a hot infusion - you're going to want the stronger flavours - and add little honey if you're after a sweet treat. Then shake it up with some lemonade and ice and voilà, Choco Cherrymallow-ade.