Description
🍃 Black Tea🍫 Cocoa & Nut☕ Medium Caffeine🌿 Loose Leaf
The dessert cup — black tea brushed with real cocoa and the warm sweetness of toasted hazelnut.
Chocolate and hazelnut have been a kitchen pairing since gianduja was invented in Turin during the Napoleonic blockades — chocolate stretched with local hazelnut paste. This blend translates that same idea into a tea: a smooth black-tea base, real cocoa pieces, and the warm, slightly buttery sweetness of toasted hazelnut.
Drinks well neat for a lighter, more tea-leaning version. Add milk and the cup turns dessert — closer to a chocolate-hazelnut latte than to a tea. Sweet enough without sugar; a small spoon of honey leans it further toward dessert.
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Real Cocoa
Cocoa pieces — the dessert anchor
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Toasted Hazelnut
Warm, slightly buttery, gianduja-style sweetness
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Smooth Black Base
Round leaf — built to take milk
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Black Tea, Flavoured
Caffeine
Medium
Origin
Sri Lanka & India
Format
Loose Leaf
Steep Time
3–4 min
Servings
~25 cups (50g)
Tasting Notes
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Cocoa
Aroma
Warm, slightly bittersweet — closer to dark chocolate than to milk. The cocoa hits before the leaf and sets the cup’s direction.
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Buttery Hazelnut
Body
Toasted hazelnut sits in the middle — round, slightly buttery, a little nutty-sweet. With cocoa, it becomes gianduja in a cup.
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Smooth Tea Finish
Aftertaste
The black-tea base closes the cup — keeps the dessert side from going cloying, anchors the flavour in actual tea. The cup is dessert-leaning, not dessert itself.
How to Brew
01
Measure
Heaped teaspoon (about 3g) per 8oz cup. Cocoa pieces and chopped nut are dense — use a touch more for the milk version.
02
Heat the Water
Bring water to a full boil, let it rest 30 seconds — around 95°C / 200°F. Hot enough for the leaf, gentle enough to keep the cocoa from scorching.
03
Steep 3–4 Minutes
Three minutes for a brighter, more tea-forward cup. Four for a fuller, more cocoa-leaning brew. Strain cleanly.
Water
95°C
Time
3–4 min
Per Cup
1 heaped tsp
Pours beautifully as a chocolate-hazelnut latte: brew double-strength, steam in milk, finish with a small dust of cocoa. Tastes like a dessert without one on the plate.
About the Tea
🍃
Black Tea
The Base
A blend of Ceylon and Indian black leaves chosen for malty roundness rather than astringency. Strong enough to carry the cocoa and nut, smooth enough to drink with or without milk.
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Cocoa Pieces
The Chocolate
Real cocoa nibs and pieces folded through the blend — they release their warm chocolate character slowly as the tea steeps. No cocoa powder, no synthetic chocolate flavour.
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Chopped Hazelnut
The Nut
Chopped toasted hazelnut visible in the leaf. The roasting brings out the buttery, slightly sweet character — the same one that turns chocolate into gianduja.
In the tin
Black tea, cocoa pieces, chopped hazelnut, natural chocolate and hazelnut flavours.
Origin & Sourcing
Black tea sourced from estate gardens in Sri Lanka and India. Cocoa pieces and chopped hazelnut folded through the blend in small batches for the Sampson shelf — a dessert-style cup built around real food rather than essence.
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