drank Salted Caramel by DAVIDsTEA
1814 tasting notes

A sample from Sil! I haven’t been drinking that many black teas of late, so this is a bit of a departure from my usual routine. It’s been warm here — summer has definitely arrived — but I’m not feeling great this weekend, so black tea it is.

The dry leaf has small pieces of toffee in it, and the scent is pretty accurate. It has the charcteristic sweet, caramelised scent, plus a bit of saltiness. Brewed, this is much the same in terms of scent. I’ve added milk, so it’s also taken on a slight creaminess, and there’s a thin film on the surface that I’m assuming is from the melted toffee pieces.

To taste, this reminds me of some homemade fudge I had with coffee in a hotel recently. It’s very sweet, definitely caramel, and wonderfully creamy. The saltiness is barely detectable unless I really focus. Overall, I’m really impressed with this one. I like caramel flavoured blacks, so I don’t expect that’s saying much, but this one has a particularly strong and clear flavour. Great stuff!

Boiling 4 min, 0 sec

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Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.


Norfolk, UK

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