糖漬栗子博士茶

The rooibos base is so smooth, and the cocoa shell adds a rich, earthy undertone that balances the sweet chestnut perfectly. I’ve been brewing it as a cozy afternoon treat and the creamy finish lingers just right.

I was skeptical about a chestnut-flavored rooibos but the marron glacé note is surprisingly creamy and not artificial at all. The lapacho and cacao husk give it a nice woody depth, and I've been having it every evening without needing any sweetener.