Breakfast & Morning
Royal Ceylon English Breakfast
“Bold, malty & majestically invigorating.”
~ Handcrafted Artisanal Master Blends ~
Home Premade Blends Velvety Bourbon Vanilla & Roasted Cacao
Velvety Bourbon Vanilla & Roasted Cacao
“Decadent chocolate aroma with rich amber depth.”
Pure Ceylon
Master Blend
Orthodox Leaf
Premade Blends
Dessert & Spiced
Velvety Bourbon Vanilla & Roasted Cacao
“Decadent chocolate aroma with rich amber depth.”
A guilt-free dessert indulgence for chocolate lovers and tea enthusiasts alike. Full-bodied single-origin Ceylon black tea is tumbled with crushed roasted Sri Lankan cacao nibs and Madagascar bourbon vanilla beans, producing a velvety smooth brew with dark chocolate aromas.
Elevation & Region
High Altitude Dimbula Mountain Valleys (1,800m)
Garden Origin
Dimbula Estates & Matale Cacao Groves, Sri Lanka
Leaf Grade
Broken Orange Pekoe Blended with Organic Cacao
Caffeine Strength
Moderate
Botanical Ingredients:
High-Grown Ceylon Black Tea, Roasted Organic Cacao Nibs, Real Bourbon Vanilla Bean pieces, Natural Cocoa extract
Sensory Tasting Profile
Body
85%
Aroma
95%
Sweetness
82%
Astringency
40%
Aroma: Dark chocolate truffle, sweet vanilla pod, roasted malt
Liquor: Dark chestnut amber with velvety sheen
Quality Guarantees
- Real single-origin roasted cacao nibs rich in natural theobromine
- Madagascar Bourbon vanilla gives silky sweet aroma without sugar
- Satisfies evening chocolate cravings with near-zero calories
- Sensational with a splash of oat milk or frothed cream
Culinary Pairings:
Flourless chocolate cake, tiramisu, biscotti, after-dinner truffles.
The Sacred Daily Ritual
Master Steeping Ritual
How to Brew the Perfect Cup of Velvety Bourbon Vanilla & Roasted Cacao
Extract the finest essential oils, tannins, and sweetness by following our tea master's steeping parameters.
Water Temperature
95°C – 100°C
Steeping Duration
3 – 5 minutes
Leaf to Water Ratio
1.5 tsp (2.5g) per 220ml boiling water
Serving Style
Pure & Plain
The 4-Step Infusion Ritual
1. Fresh Cold Water
Always draw fresh cold water rich in dissolved oxygen. Avoid re-boiling flat kettle water.
2. Warm Your Vessel
Swirl a splash of hot water in your ceramic or glass pot, then discard to maintain steeping heat.
3. Steep Undisturbed
Pour heated water over loose leaves and cover immediately to lock in delicate volatile aromatics.
4. Decant & Savor
Strain leaves completely into warm porcelain cups. Sip mindfully and savor the Ceylon terroir.
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