I haven’t actually tried salted caramel before. Blasphemy! But between the description of this tea, the ingredients, and the smell of the dry leaves, I just couldn’t resist.
The dry leaves are very fragrant and sweet. Like an overly sweet caramel macchiato. It doesn’t actually smell like coffee, but the combination of notes reminds me of an espresso-laced drink you can find at a Starbucks. If I concentrate, I can also smell a Skor- or Daim-like note in there too, although it’s not nearly as buttery as the chocolate bar. The coconut is mainly a phantom note. I can detect hints of it but if I didn’t know it was there, it would most likely go undetected.
The smell of the steeped tea is quite different. It has simplified to a basic, but ultra rich toffee. Taste-wise, it’s basically just caramel. No coconut nor creaminess, and after two cups, I’ve noticed that I can’t taste the sea salt until I get to the bottom of the mug, so looks like it doesn’t dissolve. The shot of salty sediment at the end is interesting, but I wish I could taste a smoother version of that with every sip.
It’s a great caramel black but I’m not sure if I like it enough to repurchase. Honestly, I need to try more caramel blacks before I can honestly say just how good this one is. Although I must say, the scent of the dry leaves is reason enough alone to go out and buy some.
