Theobromine is a molecule made by plants and is most famous for being one of the many compounds naturally found in cacao. Theobromine is a natural, non-addictive stimulant which provides long-lasting energy without the jitters or crash of caffeine. Unlike caffeine, theobromine is not a central nervous system stimulant and therefore won’t make you feel quite as jittery or on edge.
L-theanine is an amino acid found in certain fungal and plant species—most notably the tea plant Camellia sinensis. L-theanine elevates serotonin, dopamine, and GABA levels in the brain. These neurotransmitters may positively regulate mood, emotions, concentration, sleep and appetite. Green tea has high levels of L-theanine compared to other types of tea, so we have carefully added green tea extract in our Theo & Thea® collection. L-theanine combined with caffeine in tea creates the calm alertness we call TeaMind.
Cacao, Cocoa, and Chocolate all come from the cacao bean, but the difference lies in processing:
CACAO is the least processed. The cacao pods are harvested, cracked open and then the beans and the pulp that surrounds the beans go through a fermentation process. This fermentation process takes anywhere from 1.5-7 days, allowing the chocolate flavor to develop and intensify. They are then dried and left raw or roasted for consumption.
COCOA is more processed as the beans are ground to make an alcohol-free liquor. The liquor is then pressed to separate the cocoa butter and then it is dried to a powder.
CHOCOLATE is made from combining cocoa liquor, cocoa butter and sugar. The amount of cocoa liquor determines how dark the chocolate will be and is referred to as “percent cacao” on the packaging. Milk powder or condensed milk is added to make milk chocolate.
In our Theo & Thea® dessert teas, we use roasted cacao to deliver the best flavor for your cup.
CACAO is the least processed. The cacao pods are harvested, cracked open and then the beans and the pulp that surrounds the beans go through a fermentation process. This fermentation process takes anywhere from 1.5-7 days, allowing the chocolate flavor to develop and intensify. They are then dried and left raw or roasted for consumption.
COCOA is more processed as the beans are ground to make an alcohol-free liquor. The liquor is then pressed to separate the cocoa butter and then it is dried to a powder.
CHOCOLATE is made from combining cocoa liquor, cocoa butter and sugar. The amount of cocoa liquor determines how dark the chocolate will be and is referred to as “percent cacao” on the packaging. Milk powder or condensed milk is added to make milk chocolate.
In our Theo & Thea® dessert teas, we use roasted cacao to deliver the best flavor for your cup.
Since the cocoa butter is not separated in cacao, a tiny bit makes its way into your cup. This small amount of oil adds a delectable smoothness, making Theo & Thea® Teas so rich and satisfying with only 15 calories per serving.
Brewed cacao only has about 10 mg of caffeine per cup, while Keemun tea has about 45 mg per cup. A serving of Theo & Thea® tea has an average of 16 mg per cup. In comparison, coffee has about 95 mg per cup.
The cacao beans are grown on an organic farm in Nicaragua. Our supplier is committed to supporting the people and plantations that grow with a Fair Trade certification or through Direct Trade where Fair Trade certifications are not viable (in more remote regions). Throughout the supply chain, they ensure that the cacao beans are acquired at a fair price, cultivated sustainably, and grown under safe and fair work conditions.
We taste-tested cacao beans from various countries and at various roasting levels. We found that medium roasted cacao from Nicaragua had the smooth, rich flavor we were looking for. After blending with various black teas, we found the chocolate and wine notes of Keemun tea matched best with this cacao and together made the perfect base for the dessert flavors.
Yes – our Theo & Thea® teas contain no sugar, with only 1 gram of carbs per serving.
