Richmond in St. Mary was once a thriving cocoa town, which housed the factory for the world-renowned Cadbury Chocolate until the 1970s, when it was acquired by Highgate Foods.
Highgate Chocolate was one of the world's best, it was our own and we wanted to share a bit of history with this decadent blend of South African Red Rooibos blended and cacao from St. Mary. We married them with a basket of spices - cinnamon chips, local ginger, anise seeds and scented with natural flavouring made from local and Madagscar vanilla beans.
Base Blend: South Africa
Water Temperature: 210°F /100°C
Tea to Water Ratio: 1 tsp to 8 ounces
Steep Time: 5 minutes
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