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Thanks goes out to QueenOfTarts for this morning’s sample of Creme Caramel.

There are small bits of caramel in this blend, which provides a nice sweetness to the brewed liquor. Brewed at the below parameters, there’s no hint of bitterness. The caramel flavor is enhanced with a little addition of sugar, but I don’t believe it’s strong enough for milk.

Overall, a decent dessert tea.

Preparation
205 °F / 96 °C 3 min, 0 sec

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I’m a native Midwesterner (Iowa, specifically) who was happily uprooted to California twice. SoCal is what I consider home, even though I currently don’t live there. I hope to return home again!

Tea has really come to fill the void of my current displacement. My husband & I (with our two tiny weenies) moved to Indiana hardly knowing a soul. It’s been a tougher transition for me than I’d thought it would be. I have amassed a cupboard of teas to keep me company until I feel more familiar in my newer surroundings.

I will refrain from giving numerical values to teas because I am a faddist. My likes and dislikes are constantly changing. Flavored blacks are what I gravitate to the most. Having said that, I do enjoy a wide variety of teas – you name it, I’ll try it. I may not like it today, but I might revisit it later and love it.

Flavor note: I prefer my teas to be bold in flavor. I am starting to come around to drinking tea without additives. But I do like to dirty my tea with rock sugar/simple syrup and sometimes with half-n-half/milk. Unflavored greens are unsweetened, but flavored greens I usually add rock sugar. Lately I have been favoring flavored guayusa and matés.

Location

Indianapolis

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