A tea brewed from Lam Dong cacao husk — the shell that separates from the bean after roasting, and that most factories throw away. No sugar, far less caffeine than coffee, and a clear but light cacao aroma.
100% cacao husk
A single ingredient, nothing blended in
No sugar
No added flavourings or sweeteners
Cloth tea bag
Brews like tea, no equipment needed
What cacao husk tea is
When cacao beans are roasted, the thin outer shell separates from the nib. The nib goes on into chocolate; the shell — the cacao husk — is waste at most factories. Yet it still carries the full roasted cacao aroma, having lost most of the fat.
Steeped in boiling water, the husk gives a reddish-brown infusion with a clear cacao aroma, a clean body and a light astringency at the end. It is not sweet, because nothing is added. BALAVA keeps the husk and turns it into tea rather than discarding it — part of using the whole bean, which is what the workshop is built around.
How to brew it
Put one bag in a cup, pour water at about 90–95°C, and steep for five to seven minutes. Longer gives a stronger, more astringent cup. It is at its best hot.
It also cold-brews well: steep in cool water in the fridge overnight for a softer, less astringent result. Honey or milk works if you like, but try it plain first to read the cacao properly.
Declared specifications
| Product | Cacao Husk Tea |
| Ingredients | Pure cacao husk (100%) |
| Shelf life | 12 months from date of manufacture |
| Pack sizes | 3g, 60g, 300g, 500g, 1kg, 2kg |
| Packaging | Sealed in a purpose-made cloth filter bag, in an outer plastic tub, carton or food-grade bag |
| Self-declaration | No. 19/BALAVA/2026 |
| Produced in | Da Lat, Lam Dong, Vietnam |
| Brand | BALAVA Chocolate |
Nutritional values (per 100g of dry material)
| Energy | 171 kcal |
| Total fat | 6.75 g |
| Protein | 21.1 g |
| Carbohydrate | 6.53 g |
| Sodium | 2.66 mg |
These figures are for the dry material, not the brewed tea. A brewed cup carries negligible calories.
Heavy metals and mycotoxins
Independently tested at a laboratory accredited to ISO/IEC 17025:2017. Report no. 2602175/KQKN.
| Parameter | Result (mg/kg) |
|---|---|
| Lead (Pb) | 0.092 |
| Cadmium (Cd) | 0.26 |
| Mercury (Hg) | 0.017 ( |
| Arsenic (As) | 0.25 |
| Aflatoxin B1 | ND (LOD 0.4) µg/kg |
| Total aflatoxins (B1, B2, G1, G2) | ND (LOD 0.4) µg/kg |
Microbiological parameters were tested in full in the laboratory report. Please contact us if you need the complete document.
Certificates on file
| Food safety establishment licence | No. 94/2025/ATTP-CNĐK, issued 2 June 2025 by the Lam Dong Sub-Department of Food Hygiene and Safety |
| ISO 22000:2018 | No. GOODVNA17825.FSMS, issued 4 December 2025 by Good Vietnam National Certification JSC |
| HACCP | No. GOODVNA17825.HACCP, issued 4 December 2025 by Good Vietnam National Certification JSC |
| Manufacturer | BALAVA Co., Ltd, tax code 5801491510, Bi Doup road, Lang Biang ward, Da Lat, Lam Dong |
Results are valid only for the sample tested. ND: not detected. LOD: limit of detection. LOQ: limit of quantification. Full test reports are available on request.
Frequently asked questions
Does it contain caffeine?
Cacao husk contains theobromine and a small amount of natural caffeine, far less than coffee or green tea. If you are sensitive to caffeine, drink it in the morning or early afternoon.
Is it fattening?
Most of the fat sits in the nib, not the husk. The brewed tea has negligible calories unless you add sugar or milk.
How is it different from drinking cocoa powder?
Cocoa powder is the ground nib — thick and rich in the cup. Husk tea is the shell infused in water — clear and light, like tea. They are entirely different in body and taste.
Can the bag be reused?
You can brew a second cup, though noticeably weaker. Spent husk also works well as garden mulch.
Order or request a wholesale quote
Retail, wholesale, corporate gifting, custom packing and private label. We answer in English.
Email: mint@tgroup.vn
Zalo: zalo.me/640678654565315593
Phone: +84 979 600 379
Workshop: BALAVA Chocolate House, Da Lat, Vietnam
Zalo: zalo.me/640678654565315593
Phone: +84 979 600 379
Workshop: BALAVA Chocolate House, Da Lat, Vietnam
