Our Creos, one of the darkest milk chocolates in the world, is bright and tart with a light citris acidity. The cacao used to produce it is one of the rarest in the world–beans from the Maranon Canyon in Peru, that are the most genetically pure in the world. The chocolate itself is custom crafted for me by Fruition Chocolate in Shokan, New York.
My gaiwan today is #18 Mi Xiang Formosa Red tea from Red Blossom. The flavor is crisp and dark, with notes of (odd but pleasant) marshmallow.