Stash White Chocolate Macadamia Nut Dessert Tea
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Stash White Chocolate Macadamia Nut Dessert Tea

White Chocolate is made by combining cocoa butter, sugar, milk and vanilla under high pressure and temperature until a rich, creamy and flavorful candy is formed. The main ingredient, cocoa butter, gives white chocolate its smoothness and unique flavor. Cocoa butter is derived from cocoa beans harvested from the Cacao tree native to West Africa, South America and the West Indies.

The cocoa beans are cleaned and then roasted to bring our their full flavor. Next they are shelled to produce their meat called nips. The nips are stone ground and then heated to a chocolate liquor. Cocoa butter is hot pressed from the chocolate liquor and blended with vanilla, sugar and milk to create heavenly white chocolate. White Chocolate is used in many bakery items such as cheese cake, tarts and cookies, and as a coating for pretzels and nuts. It is also used in beverages such as teas, coffees and cocoas.

Macadamia nuts are from trees native to northeastern Australia. They used to be called Queensland or Australian nuts. These Australian nuts received their botanical name in 1857, when the Director of the Royal Botanical Gardens in Melbourne named them for his good friend Dr. Macadam. Soon after commercial cultivation began. In 1880 the Macadamia tree was introduced to Hawaii where it has flourished and become a major export closely identified with the Hawaiian Islands. Macadamia nuts have a tender texture and a mild flavor with a rich aftertaste.

At Stash Tea we blend premium black teas from China and India with natural white chocolate and macadamia nut flavors. The result is a smooth and delicious black tea with the flavor and aroma of creamy white chocolate and rich macadamia nuts. This tea is a treat anytime of the day but is especially good after dinner with a touch of sugar added.