A collaboration close to our heart because we love tea and we love chocolates - especially when they are single origins! Developed after multiple rounds of tasting, Fossa Chocolate and Pekoe & Imp are excited to present our specially concocted tea chocolates!
Explore the options!
Green Tea
- Drifting Snowflakes Jasmine Green
碧潭飘雪 (Bi Tan Piao Xue) is a traditional tea from Emei Mountain in the Sichuan Province. Made using top grade green tea harvested in spring layered with the best jasmine flowers that bloom in summer, it is an elegant tea that befits its name. Our preparation blending with the floral and malty Hacienda Limon cacao from Ecuador created a 51% milk chocolate that has a depth of flavour with lingering umami and jasmine fragrance.
- Gardenia Green Tea
Floral teas never fail to awaken the senses. Green teas of the Fuding Da Bai cultivar (福鼎大白) are infused with Gardenia flowers (栀子花) from Qianwei country in Sichuan using a traditional floral infusion method - fresh flowers are layered over tea leaves in a laborious process that is repeated seven times to achieve complex yet delicate floral candy sweetness. Paired with floral and mild Peruvian cacao from Puerta Pulache, Piura, the flavour is refreshing and uplifting.
Oolong Teas
- Duck Shit Dancong
Ya Shi Xiang (literally translated to Duck Shit) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. The story goes that the farmer, in an attempt to hide the secret to his delicious tea, gave it an unpleasant name and it stuck. Fortunately, the flavour is nothing like its name. This 2020 Spring lot has notes of longan and malt with a long floral finish.
- Honey Orchid Dancong
Mi Lan Xiang (Honey Orchid) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. This lot was hand-harvested from the Tian Zhu Keng village in Spring 2018. This oolong has a distinct guava aroma. Complemented by the biscuity Kokoa Kamili cacao from Tanzania, it is a delicious bar to be slowly savoured.
- Muzha Tie Kwan Yin
Mu Zha Tie Guan Yin (木栅铁观音) is a Taiwanese roasted oolong tea crafted using a traditional method involving repeated rolling and masterful roasting. The tedious process produces tightly curled leaves that infuse toasty caramel aroma and fruity notes that evolves into a floral sweetness. Our preparation blends the tea with herbaceous and earthy Ecuadorian cacao from Costa Esmeraldas estate, creating a 62% dark chocolate that is comforting on a chilly day.
- Oriental Beauty
Oriental Beauty (東方美人) is a heavily oxidised non-roasted oolong, famed as the original green leafhopper bitten tea. Its well-loved perfumy aroma is naturally derived from chemical response of the plant to insect bites. Made from tips and leaves of varying maturity, the resulting tea is complex with layers of flavour. Our preparation blends the tea with floral and malty Ecuadorian cacao from Hacienda Limon estate, creating a 62% dark chocolate that is aromatic yet nuanced.
Hongcha/ Black Teas
- Himalayan Golden Tips Hongcha
Jun Chiyabari Tea Garden (Moon-lit Tea Garden) from the pristine highlands of the Himalayas is probably the most recognised names in the Nepal tea industry. This lot was organically farmed at 1850masl and handmade in Autumn 2020 from tips (young opened leaves). It is a special tea made with utmost care. Complimented with Peruvian Ucayali River cacao, the aroma is elegant — floral with a base note of scented wood and a long lasting finish.
- Honey Orchid Dancong Hongcha
Honey Orchid (蜜兰香, Mi Lan Xiang) is a dancong (单枞) tea cultivated in the Phoenix Mountain (凤凰山, Feng Huang Shan) of Guangdong Province. Made into a Hongcha (Western style black tea), this tea is naturally sweet and fruity, mimicking natural aroma of fruits and flowers. The first lot curated from the Spring 2010 harvest in Shen Ya Village (深垭村) had us smitten. Eight years of aging resulted in a smooth and creamy tea with very low astringency. Its characteristic lychee fragrance and red date sweetness complemented the biscuity Kokoa Kamili cacao from Tanzania perfectly. The most recent lot retained all that we loved about this tea. Hand-harvested from Tian Zhu Keng village (甜竹坑村) in Spring 2020, it has lovely lychee and mango fragrance along with the typical red date sweetness and low astringency. Paired with the same Kokoa Kamili cacao, it is a delicious chocolate to be savoured slowly.
Dark/ Fermented Teas
- Traditional Liu Bao
Liu Bao (六堡 - Six Forts) is a fermented tea traditionally from Wuzhou, Guangxi Province. This lot made in Spring 2011 from a blend of Yunnan leaves and local Wuzhou Guiqing middle-sized leaf cultivar was fermented, steamed and pressed into their iconic large bamboo baskets to be air-dried for several months and then aged till today.
Enjoy the aged tea’s iconic woody and nutty flavours along with jasmine finish brought by Ecuadorian Costa Esmeraldas cacao used in this dark chocolate.
Explore the options!
Green Tea
- Drifting Snowflakes Jasmine Green
碧潭飘雪 (Bi Tan Piao Xue) is a traditional tea from Emei Mountain in the Sichuan Province. Made using top grade green tea harvested in spring layered with the best jasmine flowers that bloom in summer, it is an elegant tea that befits its name. Our preparation blending with the floral and malty Hacienda Limon cacao from Ecuador created a 51% milk chocolate that has a depth of flavour with lingering umami and jasmine fragrance.
- Gardenia Green Tea
Floral teas never fail to awaken the senses. Green teas of the Fuding Da Bai cultivar (福鼎大白) are infused with Gardenia flowers (栀子花) from Qianwei country in Sichuan using a traditional floral infusion method - fresh flowers are layered over tea leaves in a laborious process that is repeated seven times to achieve complex yet delicate floral candy sweetness. Paired with floral and mild Peruvian cacao from Puerta Pulache, Piura, the flavour is refreshing and uplifting.
Oolong Teas
- Duck Shit Dancong
Ya Shi Xiang (literally translated to Duck Shit) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. The story goes that the farmer, in an attempt to hide the secret to his delicious tea, gave it an unpleasant name and it stuck. Fortunately, the flavour is nothing like its name. This 2020 Spring lot has notes of longan and malt with a long floral finish.
- Honey Orchid Dancong
Mi Lan Xiang (Honey Orchid) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. This lot was hand-harvested from the Tian Zhu Keng village in Spring 2018. This oolong has a distinct guava aroma. Complemented by the biscuity Kokoa Kamili cacao from Tanzania, it is a delicious bar to be slowly savoured.
- Muzha Tie Kwan Yin
Mu Zha Tie Guan Yin (木栅铁观音) is a Taiwanese roasted oolong tea crafted using a traditional method involving repeated rolling and masterful roasting. The tedious process produces tightly curled leaves that infuse toasty caramel aroma and fruity notes that evolves into a floral sweetness. Our preparation blends the tea with herbaceous and earthy Ecuadorian cacao from Costa Esmeraldas estate, creating a 62% dark chocolate that is comforting on a chilly day.
- Oriental Beauty
Oriental Beauty (東方美人) is a heavily oxidised non-roasted oolong, famed as the original green leafhopper bitten tea. Its well-loved perfumy aroma is naturally derived from chemical response of the plant to insect bites. Made from tips and leaves of varying maturity, the resulting tea is complex with layers of flavour. Our preparation blends the tea with floral and malty Ecuadorian cacao from Hacienda Limon estate, creating a 62% dark chocolate that is aromatic yet nuanced.
Hongcha/ Black Teas
- Himalayan Golden Tips Hongcha
Jun Chiyabari Tea Garden (Moon-lit Tea Garden) from the pristine highlands of the Himalayas is probably the most recognised names in the Nepal tea industry. This lot was organically farmed at 1850masl and handmade in Autumn 2020 from tips (young opened leaves). It is a special tea made with utmost care. Complimented with Peruvian Ucayali River cacao, the aroma is elegant — floral with a base note of scented wood and a long lasting finish.
- Honey Orchid Dancong Hongcha
Honey Orchid (蜜兰香, Mi Lan Xiang) is a dancong (单枞) tea cultivated in the Phoenix Mountain (凤凰山, Feng Huang Shan) of Guangdong Province. Made into a Hongcha (Western style black tea), this tea is naturally sweet and fruity, mimicking natural aroma of fruits and flowers. The first lot curated from the Spring 2010 harvest in Shen Ya Village (深垭村) had us smitten. Eight years of aging resulted in a smooth and creamy tea with very low astringency. Its characteristic lychee fragrance and red date sweetness complemented the biscuity Kokoa Kamili cacao from Tanzania perfectly. The most recent lot retained all that we loved about this tea. Hand-harvested from Tian Zhu Keng village (甜竹坑村) in Spring 2020, it has lovely lychee and mango fragrance along with the typical red date sweetness and low astringency. Paired with the same Kokoa Kamili cacao, it is a delicious chocolate to be savoured slowly.
Dark/ Fermented Teas
- Traditional Liu Bao
Liu Bao (六堡 - Six Forts) is a fermented tea traditionally from Wuzhou, Guangxi Province. This lot made in Spring 2011 from a blend of Yunnan leaves and local Wuzhou Guiqing middle-sized leaf cultivar was fermented, steamed and pressed into their iconic large bamboo baskets to be air-dried for several months and then aged till today.
Enjoy the aged tea’s iconic woody and nutty flavours along with jasmine finish brought by Ecuadorian Costa Esmeraldas cacao used in this dark chocolate.