Price range: £6.95 through £8.95
Takahiro Yagi the sixth generation of Kaikado and I often gift each other chocolate so for Kaikado’s 150th Anniversary I thought creating a celebratory chocolate tea blend would be appropriate. Chocolate as we know it was also invented about the same time as Kaikado started importing tin from Cornwall to make their famous caddies in 1875. The blend we created has black teas from India, Australia and Japan which we roast in London then add a tiny amount of cocoa made from cocoa beans grown on small farms in Tanzania. It is delicious with and without milk.
Brew with around 3-4g of tea per cup and water just off the boil.
ORIGIN
Nicholas Family, Cubbagudta Plantation, North Queensland, Australia
Obayashi Family, Aichi, Japan
Sahyadri Co-Op, Peermade, Kerala, India
Kokoa Kamili, Kilombero Valley, Tanzania
SIZE OF FARMS
15 acres (average)
PLANTS AND PROCESSING
Blend of Camellia Sinensis Sinensis & Cocoa. Roasted periodically by Postcard Teas in London.
BREWING GUIDELINE
95-100°C, 3-4g per cup. 2 infusions. Can be taken with or without milk.
Today, the sixth generation Takahiro Yagi (pictured here) and his father, along with four other craftsman, still make every caddy by hand. If you travel to Kyoto, their showroom and cafe are must visits. In the cafe you can see the entire range of their products, try their in house roasted coffee, and a range of teas all supplied by Postcard Teas.
| Weight | 0.07 kg |
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