Decided to make this for me and mom for dessert. 1TB/16oz just below boiling water (I treat the coffee oolongs like black teas). I always round up to a TB when making 16oz of tea. It’s just easier than measuring 2 2/3tsp.
The liquor is a dark caramely color… not as dark as coffee. The aroma is equal parts coffee, tea, and caramel. Sweet, but not sickeningly sweet like most lattes.
Score! There’s a light (coffee like) roastyness to the oolong (these are the only roasty oolongs I like) and a smooth caramely finish. But… The name of this is Caramel LaTEA and… there’s no creamy/milky quality to this. Don’t get me wrong, this tastes almost exactly like a caramel flavored gourmet coffee, but not a caramel latte or even LaTEA- at least w/o adding milk to it. And I think a tea should live up to it’s name w/o additions. So, while a 100 is impossible, this is an amazing tea- and the perfect coffee substitute.
