Beans in your tea?

Cacao beans are used in the making of chocolate, but also are often used as an ingredient and provide a wonderful chocolate taste when infused with teas.

Cacao beans are actually seeds from the fruit of the Theobroma Cacao Tree. The fruit is a pod that turns a yellow/orange colour when ripe, grows to about 15 - 30cm in length and about 8 - 10 cm in width. Each pod contains between 20 -60 seeds or 'beans' as they are often called.

Hot and humid

Originally grown wild in the Amazon, Cacao trees are now grown throughout the tropics in a band between 10 to 20 degrees north and south of the equator, sometimes called the "Cocoa Belt".

A healthy chocolate!

Each seed contains a significant amount of fat but is packed with antioxidants, like those found in wine and has a very low amount of caffeine. Cacao beans are also rich in essential minerals including magnesium, calcium, zinc, iron, manganese, potassium and copper. In addition, the beans contain vitamins A, B1, B2, B3, C E and pantothenic acid.

Sugar sweet?

Cacao beans contain only a small amount of simple sugars. Most sugar in chocolate is added during the manufacturing process.

Fermentation is the key

Once the cacao fruits are opened and the pulp and seeds removed they are they are transferred to either wooden crates or baskets layered with banana leaves to help create the best fermentation process which can last from 2 up to 7 days or more depending on how well developed an aroma is required. Without this fermentation, there would not be any chocolate flavor, and without that, no great tasting chocolate flavoured teas!