Weight: Caddy 100g, Caddy Refill Pouch 100g
Ingredients:100% Wild Agnus Castus Berry
Harvest date: August – September 2019
Growth & Production Method:Natural, Organic
Country of Origin: Grenda, Armenia
Health Benefits: Gut Health & Digestion, Anti diabetic, Anti microbial, Antioxidants, Anti inflammatory, Circulatory system, Mental Health, Detoxifying, Dental, Hydration, Feminine Health, Sleep, Vitamines & Minerals
A delicate, soothing and (nut-free) praline-esque blend, we have carefully sourced and blended our ingredients to ensure each sip has the best flavour and health benefits. The nutty and sweet notes of our naturally grown roasted spring oats pair fantastically with the refined and lingering notes of dark chocolate of our cocoa beans. An oaty comfort hug in a mug. Our organic cocoa beans are harvested from the Crayfish Bay Organic Cocoa Estate on the volcanic Caribbean island of Grenada. A by-product of the chocolate making process, our sustainable cocoa husks and nibs are fermented for 5 days, sundried, charcoal roasted and finally milled slightly to increase dissolution. Cocoa beans contain a small amount of caffeine.
Please note the pouches are not airtight, and therefore once opened, your tisane should be transferred to an airtight caddy or storage jar in a cool, dry place away from direct sunlight and strong odours. We do not recommend glass, plastic and paper containers.
Any noted health benefits of our herbal infusions are from traditional medicine and should not be used to prevent or cure any disease. Consult a GP if you are pregnant, breastfeeding or have any other health concerns.
Aside from oats being stored near barley (which contains gluten), our herbal infusions are allergen-free, however, we cannot guarantee that our foragers and pickers have not come into any contact with any allergens whilst picking or processing.
Our organic cocoa beans are harvested from the Crayfish Bay Organic Cocoa Estate on the volcanic Caribbean island of Grenada. Our sustainable cocoa husks and nibs are fermented for 5 days, sundried, charcoal roasted and finally milled slightly to increase dissolution. Expect delicate but complex notes of dark chocolate and wine, without the bitterness. A delicious and sugar/sweetener-free way to consume ethically and sustainably sourced 100% cocoa.
Naturally grown without the use of any pesticides or chemicals, our roasted spring oats are harvested 1,200 – 1,500m above sea level from the Zangezur Mountains of Armenia. Only the outer straw has been removed (and the oats have not been rolled), which means higher nutritional content within each grain. Our spring oats are lightly roasted to bring out the earthy, nutty and sweet flavours, and are slightly sweeter than our roasted spring barley due to their lower caramelisation point.
In fact the seeds possessed so much value, that they were used as a form of currency. One bean could be traded for a tamale, while 100 beans could purchase a good turkey hen, according to a 16th-century Aztec document. Originally prepared in drink form, 'chocolate' was served as a bitter liquid, mixed with spices or corn puree shared during religious ceremonies. Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death. It was believed to be an aphrodisiac and to give the drinker strength.
Today, such drinks are also known as 'Chilate' and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In 1828, a Dutch chemist found a way to make powdered chocolate by removing about half the natural fat (cacao butter) from chocolate liquor, pulverising what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as 'Dutch cocoa', and it soon led to the creation of solid chocolate. The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a mouldable chocolate paste by adding melted cacao butter back into Dutch cocoa.
Delivery time 1 - 5 working days
Deliveries outside the UK are available on request, please contact us with your delivery address and order, as we will be able to arrange international delivery via standard postal service or courier.
Use 5g for every 200ml of 100°C spring water and let this herbal infusion steep, ideally for 7 minutes, to fully unfold its natural flavour.
Caddy 150g makes approx. *30 cups
Caddy Refill Pouch 150g makes approx. *30 cups
*Estimations are based on drinking the traditional way, where one portion will give you at least one cup – just refill with 100°C water and steep for two minutes longer than the original brew time.
Herbal teas have health-promoting properties. In fact, herbal teas have been used as natural remedies for a variety of ailments for hundreds of years. Learn more about health benefits of our herbal infusions.
Nutty, sweet and delicate dark chocolate notes.
Crayfish Bay has designed its own unique roaster which uses charcoal. We believe it to be the only commercial roaster of this type in the world. Charcoal is purchased locally which supports the village economy. All the wood used for making charcoal is the result of storm damage or land clearance. No trees are cut down specifically for the making of charcoal and this system of roasting gives the cocoa its own unique flavour.