Description
Fossa Da Hong Pao tea chocolate is a technical dark milk bar featuring one of China’s most prestigious oolong teas. It balances the mineral intensity of Wuyi rock tea with a biscuity cacao base.
Craft & Origin
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.
How to Use
Allow a single square to melt slowly on the tongue to release the tea’s aromatics. Pair with a neat pour of Highland scotch or aged pu-erh tea.
Why We Like It
Fossa achieves a precise balance here, managing to preserve the delicate, charred mineral profile of a rare oolong within a structured chocolate format.
Technical Details
Size: 50g
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