TEA TRUFFLE MENU
Freshly and lovingly handmade in microbatches with raw, vegan, organic, nonGMO ingredients and low-glycemic, non-artificial sweeteners. Free of gluten, dairy, soy, peanuts, and anything artificial.
London Fog
The London Fog turns a gray afternoon into something worth lingering over. This truffle follows that same instinct. Our Earl Grey mylk chocolate crème with its familiar bergamot warmth meets Spring in a fragrant lavender-vanilla cream. The shell carries a gentle lavender tint from blueberry, just enough to hint at what’s inside.
Moroccan Mint
Moroccan mint tea, known as atay, is a staple of daily life - a sign of welcome, prepared and shared throughout the day. Traditionally, Chinese gunpowder green tea is steeped with fresh mint and sweetened, then poured from height to create its characteristic foam. Here, Gunpowder green tea and peppermint are infused into a dark chocolate ganache, where the tea’s subtle smokiness meets the mint’s clean, cooling lift.
Vanilla Rooibos
Unlike traditional teas, which come from the Camellia sinensis plant, Rooibos is derived from the Aspalathus linearis shrub, giving it its distinctive character and natural lack of caffeine. Sharing a pot of this “red bush” tea - served plain or with milk and sugar - with family and friends is an important common social practice. We’ve translated rooibos into chocolate form! The infusion’s sun-warmed character - strongly honeyed, softly earthy - is carried into a creamy date-sweetened center with subtle copper undertones, reminiscent of rooibos steeped with a splash of mylk. Madagascar vanilla deepens the experience, while a whisper of cinnamon glows softly in the background, adding just a whisper of warmth to round the cup.
Oolong Kumquat
The Chinese tea ceremony, often practiced as gongfu cha (工夫茶), is the patient art of drawing out the leaf’s full character through time, temperature, and careful attention. Oolong, in particular, is prized for its range: floral and bright in one steeping, deep and honeyed in the next, revealing itself in layers rather than all at once. This truffle follows that unfolding. At its core is a dark chocolate ganache infused with oolong tea, rich and resonant, carrying the leaf’s natural complexity. Kumquat weaves through with a gentle citrus brightness - fragrant, slightly bitter, and alive on the palate. Beneath it all, a 6-year aged ginseng lends an earthy, quietly powerful depth, grounding the composition with a lingering warmth.
Kanematsu Matcha Strawberry
The Japanese tea ceremony, focused on preparing and serving matcha, is known as chanoyu (茶の湯) or sadō / chadō (茶道), meaning “The Way of Tea,” a practice in which evey detail carries meaning. The same guides our hands. At the center of this truffle, a smooth matcha crème made of JAS certified, first-flush ceremonial grade matcha from Kanematsu, Japan, introduces depth - green, grounding, and softly bittersweet Above it, a layer of bright strawberry jam ads its fragrant sweetness with a gentle tart edge. The two meet in contrast, each sharpening the other: fruit lifting the tea, tea steadying the fruit.
Earl Grey Mylk
Lemon Drop
Sakura Cherry Blossom
Magnolia Caramel
and many, many more!