This Chinese black tea is scented with aromatic jasmine flowers and laced with whole cocoa beans. It brews a deep fawn-colored liquor, creamy with top notes of vanilla and a subtle chocolate finish. It's an excellent early-morning tea to kick-start your day. Use 1 generous tsp. dried leaf (3-4g) per 6-ounce cup of spring water heated to just below boiling (212°). Pour hot water over leaves and steep 3 minutes.