Okay, “sour” isn’t really the right word. There’s something going on here which I’m experiencing as neither bitter nor sweet, though, and I can’t seem to mesh it with my “caramel tea” expectations. Perhaps I’m just holding it up against Fortnum & Mason’s vanilla tea.
Preparation
205 °F / 96 °C
3 min, 0 sec
Is it that burnt-sugar taste?
I don’t think so — normally that also tastes sweet to me — but maybe?
Caramel can also have a bit of a salty taste although I’ve never come across it in a tea… *shrugs * :)
Huh. You know, that might be it!