First off, I had really been wanting to try this one, Jenn! Thanks so much, really enjoying the samples!!
Dry leaves smell like buttered popcorn and butterscotch. Pretty blend, I love the color of cornflowers. Steeped 1 1/2 tsp per 8 ounces at 205 degrees for the recommended max of 6 minutes.
Steeps to a golden brown liquor reminiscent of rum. The buttered popcorn scent seems to have mellowed out and the butterscotch has taken the forefront. First thing I notice is the good base tea used, especially for a flavored tea. It’s crisp and astringent yet smooth and not bitter. I expected a darker, maltier black tea but this was a good choice.
I’m not tasting a lot of rum. What I am tasting is butterscotch, for sure. Especially as it cools, and especially after I added brown sugar and a splash of coconut milk. That really kicks it up several notches. Lots of buttery butterscotch. But it’s a touch darker than butterscotch, if that makes sense. It has more depth and isn’t as cloyingly sweet. That’s what had always turned me off to butterscotch flavor in the past – it’s intense richness and sweetness. It still tastes like tea. A very well balanced tea.
I’m going to take off a few points because I can’t really taste rum, and I like rum. I’ll have to order some of this and try it with a shot.
All in all a very enjoyable, bright, smooth, balanced butterscotch tea that keeps me wanting more.
