Loose leaf Sweet Cacao Mint tea blend with dried mint leaves and cacao pieces scattered on white background, by Yerba Buena Tea Company.
Sweet Cacao Mint brewed tea in clear glass mug with fresh mint leaves and black canister, by Yerba Buena Tea Company.
Sweet Cacao Mint loose leaf herbal tea in a black cylindrical canister with green label, by Yerba Buena Tea Company.

Organic Herbal Tea | Chocolatey & Minty | Caffeine-Free

Organic Sweet Cacao Mint Herbal Tea

Blended in Oregon Sweet Mint

Roasted cacao nibs and peppermint leaf, finished with licorice root. The dark-chocolate-mint cup that satisfies the craving without the sugar.

Ingredients: Organic Roasted Cacao Nibs, Organic Peppermint Leaf, Organic Licorice Root, Organic Roasted Cacao Powder.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About Sweet Cacao Mint

The dark-chocolate-mint cup that satisfies the craving without the sugar.

Roasted cacao nibs from the Theobroma cacao tree, crushed and roasted to bring out the deep, bitter-chocolate notes. Peppermint leaf for the cooling lift. Licorice root for the natural sweetness that lingers on the tongue without spiking blood sugar. The cup reads as dark chocolate meets cool mint, the same flavor pairing that drives every peppermint patty and thin mint cookie. Naturally sweet before you add anything to it.

Why roasted cacao, not cocoa powder.

Cacao nibs are the crushed, dried pieces of the cacao bean before it becomes chocolate. Roasting them brings out the toasted, nutty depth that cocoa powder loses in processing. The nibs contain theobromine, the gentle alkaloid that gives chocolate its mood-lifting character without the jittery edge of caffeine. The body processes theobromine slower than caffeine, which is why the lift feels smoother and lasts longer. Cacao also contains magnesium and polyphenols, the antioxidants that sit underneath the flavor.

How to brew it.

Steep 1.5 teaspoons in 8 ounces of full-boil water for 6 minutes. The cacao nibs need the heat and time to release their oils. Drink it straight for the mint-forward version, or brew it directly in warm milk for a sugar-free hot chocolate. The fats in the milk pull the cocoa butter out of the nibs, which is what makes the cup creamy. Blended in our Salem, Oregon kitchen.

Organic Ingredients
  • Organic Roasted Cacao Nibs
  • Organic Peppermint Leaf
  • Organic Licorice Root
  • Organic Roasted Cacao Powder
Tasting Notes

Aroma: Dark chocolate and cool mint. It smells like opening a box of peppermint patties.

Flavor: Rich and refreshing. The roasted cacao opens with deep, bitter-chocolate notes. The peppermint cuts through the middle with a cooling lift. The licorice root closes with a natural sweetness that coats the tongue.

Finish: Long and sweet. The licorice lingers. The mint stays clean.

Why You'll Love It

Cacao nibs, the theobromine source: Crushed pieces of the dried cacao bean, roasted to bring out the deep, toasted chocolate flavor. Cacao contains theobromine, a gentle alkaloid chemically similar to caffeine but with a smoother, longer-lasting lift. Theobromine also acts as a vasodilator, which means it relaxes the blood vessels rather than constricting them the way caffeine does. Traditional Mesoamerican cultures brewed cacao as a ceremonial drink for focus and mood.

Peppermint, the carminative: One of the most-studied digestive herbs in Western herbalism. The volatile oils in peppermint relax the smooth muscle in the digestive tract, which is why the herb shows up in after-dinner traditions across Europe and the Mediterranean. The cooling sensation comes from menthol, the compound that activates the same cold-sensing receptors in the mouth that ice does.

Licorice root, the natural sweetener: A root that tastes 50 times sweeter than sugar, thanks to a compound called glycyrrhizin. The sweetness coats the tongue without raising blood sugar, which is why licorice has been used as a functional sweetener in herbal traditions for centuries. The root also acts as a demulcent, soothing the throat and digestive tract.

Sweet Cacao Mint loose leaf herbal tea in a black cylindrical canister with green label, by Yerba Buena Tea Company.

Sweet Cacao Mint

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Roasted Cacao

Theobroma cacao

Chuao, Venezuela & Ecuador

Peppermint Leaf

Mentha x piperita

Willamette Valley, Oregon

Licorice Root

Glycyrrhiza glabra

Calabria, Italy & Xinjiang, China

Roasted Cacao

Theobroma cacao

Roasted cacao for deep, dark-chocolate richness without the sugar.

In the cup

Cacao is the roasted, crushed bean behind all chocolate, used in tea as nibs or powder. It brings a deep, dark, slightly bitter cocoa richness with none of the sugar of a candy bar. Native to Central and South America and once traded as currency, cacao adds a dessert-like depth to mate and spiced blends.

Traditionally grown in Chuao, Venezuela & Ecuador

Shop Roasted Cacao teas

Peppermint Leaf

Mentha x piperita

Cool, crisp menthol, traditionally used to refresh and ease the stomach.

In the cup

Peppermint is a hybrid mint with an unusually high menthol content, the source of its cool, sharp taste. The menthol gives an instant cooling lift and a clean finish. It is valued for flavor and its long history as an after-meal cup. Much of the U.S. crop grows in the Willamette Valley.

Traditionally grown in Willamette Valley, Oregon

Shop Peppermint Leaf teas

Licorice Root

Glycyrrhiza glabra

Naturally sweet root, long used to soothe the throat and round a blend.

In the cup

Licorice root is remarkably sweet on its own, many times sweeter than sugar, with a smooth, earthy, anise-like flavor. It has been a cornerstone of both Western and Chinese herbal traditions for millennia, often used to soothe the throat. In a blend it adds natural sweetness and ties the other flavors together.

Traditionally grown in Calabria, Italy & Xinjiang, China

Shop Licorice Root teas

1 of 3
TeaSalem, Oregon

Organic Sweet Cacao Mint Herbal Tea

Steep rich. Sip sweet.

Caffeine: None
8.0 oz
Water
212°F
Temperature
1.5 tsp
Leaf
6 min
Steep Time
1
Cup

Craft Your Cup

A few notes from our teamakers.

Sugar-Free Hot Chocolate
Simmer 2 tablespoons of leaves directly in 16 ounces of oat or whole milk for 8 to 10 minutes. Strain. The fats in the milk pull the cocoa butter out of the nibs, creating a rich, creamy cup that tastes like peppermint hot chocolate without the sugar. Add a drop of vanilla extract if you want it even closer to dessert.

Iced Mint Mocha
Brew double-strength (2 teaspoons in 8 ounces, 7 minutes). Let cool to room temperature. Pour over ice and top with a splash of oat milk and a drizzle of honey. The cold extraction keeps the mint bright and drops most of the bitterness from the cacao. Drinks like a café mocktail.

Chocolate-Mint Brownies
Grind 3 tablespoons of leaves into a fine powder in a spice grinder. Fold the powder into brownie batter in place of cocoa powder. As the brownies bake, the cacao and mint infuse the chocolate base. The result is a peppermint-patty brownie with an herbal depth that boxed mixes can't touch.

Loose leaf Sweet Cacao Mint tea blend with dried mint leaves and cacao pieces scattered on white background, by Yerba Buena Tea Company.

Your Questions About Sweet Cacao Mint, Answered.

Does this taste like hot chocolate?

Brewed in water, it tastes like a dark-chocolate-mint tea: rich, cooling, naturally sweet. Brewed in milk, it becomes a sugar-free hot chocolate with a peppermint edge. The cacao nibs release their oils into the milk fat, which is what gives the cup its creamy body.

Is this completely caffeine-free?

Cacao contains trace amounts of caffeine (roughly 12 mg per serving) and higher amounts of theobromine, a chemically similar alkaloid with a gentler, longer-lasting lift. Most people who avoid caffeine tolerate theobromine without issue, but if you are highly sensitive to stimulants, this may not be the right evening cup.

Why is it sweet without sugar?

Licorice root contains glycyrrhizin, a compound that tastes 50 times sweeter than table sugar but does not raise blood sugar levels. The sweetness coats the tongue and lingers on the finish, which is why the cup reads as naturally sweet before you add honey or milk.