drank Salted Caramel by DAVIDsTEA
862 tasting notes

Made as a latte this morning – 1 cup milk, 1 cup water, 1 tsp. honey and 3 tsp. leaf.

This was like drinking a liquid caramel – the milk really helped with that. Not so much salt but that’s not really surprising because I haven’t gotten it the other times either. I like plain caramel fine, so no big deal. I should probably get some fleur de sel anyway and next time I can just add that to the top of my cup and see what happens.

This has definitely grown on me the more I drink it!

Boiling 6 min, 0 sec

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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. "


Medford, OR

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