This bar is a collaboration between Fossa and rare tea curator Pekoe & Imp. The Da Hong Pao tea is sourced from the Wuyi Mountains in Fujian Province, where it is charcoal roasted according to traditional yancha (rock tea) methods. Fossa utilizes cacao from the Kokoa Kamili cooperative in Tanzania, chosen for its fruit-forward profile that does not obscure the tea’s aromatics. The tea leaves are stone ground directly into the chocolate during the refining process to ensure the "rock rhyme" or mineral essence of the tea is fully integrated into the 52% dark milk base. Flavor & Texture Notes of roasted cereal and mineral earth with a subtle orchid finish. The texture is smooth and creamy. Pair with a neat pour of Highland scotch or aged pu-erh tea. Origin: Singapore (Maker), Fujian, China (Tea), Tanzania (Cacao) Varieties: Da Hong Pao Oolong, Kokoa Kamili Cacao Production Method: Stone ground tea leaves into 52% dark milk chocolate Dietary Notes: Contains dairy; soy-free, gluten-free Pairs With: Roasted nuts, scotch, aged pu-erh