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The first noted occurrence of chocolate addiction is rumored to have taken place during the ancient Mayan civilization of South America sometime around 400AD. The Mayans were the first to process the wonderful confection and called it xocoatl, from which the English term “chocolate” is derived. Ah yes, chocolate. The word itself is enough to make some people forget whatever they’re doing, be it their taxes, feeding their kids, leading a meeting, etc., and hunt down the nearest piece, slice, or spoonful. Sandwich the word between “white,” and “mousse,” and well, watch out. The invention of chocolate mousse. the wonderfully rich and creamy dessert, is generally credited to Henri de Toulouse-Lautrec, famous French painter, noted chocoholic, and reputed lover of fresh cream. Henri, in need of a fix after a marathon painting session in his studio, went into the kitchen and being a creative sort of guy, decided to try something new. He grabbed some chocolate, sugar, a heap of fresh cream, and set to work. A little while later and voila, chocolate mousse was born. A few months later, Toulouse-Lautrec’s friend Aristide Bruant, also a noted chocolate addict, (his likeness can be seen in Lautrec’s famous painting Ambassadeurs,) came up with the idea of a white chocolate mousse. Toulouse obliged and voila encore, white chocolate mousse was created. To honor these two great chocoholics, and the Mayans who preceded them, we’ve created this amazing tea. Sweet, creamy, chocolaty, arousing, velvety smooth finish - words alone cannot describe this one. Brew some for yourself and you’ll see what we mean. Incidentally, a little milk and sugar will really help open this one up. Bon chance!
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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