Strawberry Chocolate Tea: Berry, Cocoa and a Softer Cup
Strawberry and chocolate belong together in a dessert, and this infusion borrows that idea without pretending a mug is pudding. Strawberry lifts the aroma, cocoa supplies the darker note, and apple, hibiscus and rosehip keep the drink lighter and fruitier than hot chocolate.
What is actually in Strawberry Chocolate?
The current Strawberry Chocolate ingredient list names strawberry, cocoa, apple, hibiscus, rosehip, papaya, cornflower petals and natural flavouring. The blend is more than two headline flavours: apple and papaya bring round fruit, while hibiscus and rosehip add the tartness that stops cocoa feeling heavy.
The natural flavouring is not identified and no ingredient percentages or origins are supplied. That means we can describe the declared recipe and the cup it is intended to make, but not invent the flavouring source or claim how much real strawberry or cocoa is in each spoonful.
Is it caffeine-free?
No claim of caffeine-free is appropriate for this blend. There is no tea leaf in the ingredient list, but cocoa is a natural caffeine source. The UK Tea & Infusions Association specifically notes that infusions containing cocoa husks may contain caffeine. Porter Hill has no measured result for this finished cup, so we will not invent a milligram figure or call it merely a trace.
If you must avoid caffeine completely, choose a verified cocoa-free fruit infusion such as Strawberry Kiwi. The product page and this guide now give the same cautious answer: cocoa is present, so no caffeine-free claim is appropriate without a measured result.
How to brew it hot
Use one teaspoon per cup, freshly boiled water at 100°C and three minutes, following the current product guide. Give the pouch a gentle stir before measuring because cocoa, fruit pieces and petals settle differently, then strain well and let the drink cool slightly before judging the balance.
If the cocoa seems quiet, use a little more blend next time. If the fruit is too tart, shorten the infusion slightly or add hot water. Try it without milk first: this is a fruit infusion with cocoa depth, not a creamy hot chocolate.
Serve it over ice
Brew two teaspoons in half a mug of boiling water for three minutes, strain, top up with cold water and pour over ice. Chilling pushes strawberry and hibiscus forward and leaves cocoa in the background. Taste before adding syrup, which can cover the subtler chocolate note.
Who will enjoy it?
Choose Strawberry Chocolate if you like berry desserts but want a lighter, unsweetened drink. Choose Strawberry Rhubarb for a sharper fruit cup without cocoa, or Strawberry Kiwi for an iced-fruit direction without the chocolate note.
The live product page lists 50 g, 100 g, 250 g, 500 g and 1 kg. Start with 50 g if you are unsure about cocoa in a fruit infusion. Keep it sealed, cool and dry, and see the current choices on the Strawberry Chocolate product page.
