89
drank Salted Caramel by DAVIDsTEA
810 tasting notes

OK – so this was better today. I got the milk added to 2 tsp. of leaf and it tasted like liquid caramel, but no salt. I guess that longer time helped. Though I still want more salt – I guess I can add that, too, though.

I still think you shouldn’t have to add so much extra to make it taste like what it’s named for, though. But, at least it was accurate!

Preparation
Boiling 7 min, 0 sec
Kittenna

Honestly, I never really tasted the “salted” part here, it just is a great caramel black to me! I’m not super picky on a tea being true to its name as long as it’s delicious!

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Kittenna

Honestly, I never really tasted the “salted” part here, it just is a great caramel black to me! I’m not super picky on a tea being true to its name as long as it’s delicious!

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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