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Decaf Crème Caramel

Tea type
Black Tea
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Edit tea info Last updated by Alaina
Average preparation
205 °F / 96 °C 4 min, 15 sec

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17 Tasting Notes View all

From Stash Tea Company

Stash Decaf Creme Caramel Tea is inspired by dulce de leche, a traditional Latin American confection made of cream and sugar. Stash Decaf Creme Caramel is a delicious blend of naturally decaffeinated black teas and natural flavors of chocolate and dulce de leche. Add a splash of milk and sugar for a rich and creamy dessert drink. This tea is made with 100 percent natural ingredients.

About Stash Tea Company View company

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17 Tasting Notes

1161 tasting notes

I can find nothing about this that I enjoy. It just tastes fake and mediciney to me. I tried it hot and waited until the cup cooled. At no time could I separate the flavor of the tea, chocolate, or caramel. It is just one nasty horrible mess. It has been a long time since I have dumped out a cup rather than finish it. I can’t even chug this to make it go away. I need a Coke to wash this taste away. Ick.

Boiling 3 min, 0 sec

I’ve that this same experience with most of the Stash teas. Sorry it was bad for you too. :( But on to bigger and better, right? :)


I like a lot of Stash tea better than most Tazo but this one is just baaaad.

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1527 tasting notes

The tea smells nice – not necessarily like caramel to my nose though – it’s more like those old-fashioned shortbread cookies you get in tins around X-mas. The flavour is wretchedly bitter plain but it’s much improved with some milk. It’s sweet but I’m still not really getting caramel specifically – it’s has the biscuity, shortbread flavour with a bit of creaminess added to it.

It’s all a little bland and underwhelming to be honest.

Boiling 4 min, 0 sec

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29 tasting notes

Ok, I just drank a hot cup of cardboard!! This is the worst tea I’ve ever had. Thank goodness my nephews love it or it would be to the bin for this tea.

205 °F / 96 °C 5 min, 0 sec

if you still have the box.. or container.. would you be willing to share just a sample? :)


I’m at work and just called my son to see if I had any left and he was just steeping the last of it. Once I tell the boys they can have anything their on it till it’s gone. Sorry : (

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1568 tasting notes

Meh. Bitter. This isn’t an exciting beverage. I didn’t wanna add any additives, so it may have tasted good without it. I don’t know why I’m not a big Stash tea fan.

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902 tasting notes

So I decided to try this tea again. This time, brewed at 175 for 2 minutes. It’s still gross.

Adding a 1/2 teaspoon of French Vanilla creamer made it drinkable. Mainly because it tastes more like creamer than the tea, but the tea still tastes funny. And not funny ha-ha.

I want to love this tea. Caramel? Tea? It should be delicious. But it’s not.


175 °F / 79 °C 2 min, 0 sec

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35 tasting notes

lesson learned. if i want caramely goodness, have caramel. nice enough.

205 °F / 96 °C

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16 tasting notes

Fall struck today and I busted out the comfy sweater, switched on my therapy light to sit under and brewed up this tea. I wanted something comforting and sweet. I don’t know how this tea made its way into my cupboard as I don’t remember buying it but who am I to turn down the magic tea cupboard gifts.

Mine was bagged and I made it sweet and milky. I was just really searching for a sweet caramel flavour and this served its purpose. I actually prefer this over another creme de caramel roobios that I own which is much more costly. It is just a good basic tea for when you have a chill on and want something sugary to get your heat on.

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64 tasting notes

Another one bought a few years ago when I bought things from the grocery store. Am just now catching up on these tasting notes.

Even then, I really did not enjoy this tea.

’Nuff said.

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64 tasting notes

Weak but pleasant.
Creamy and sweet.
Worth a try if you’ve got milk and a small cuppa on hand

7 min, 45 sec

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72 tasting notes

A smooth, sweet tea. I drank it with a bit of sugar and a splash of milk. While it’s not something I would buy or drink often, it tasted good and smooth.

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