73
drank Salted Caramel by DAVIDsTEA
4540 tasting notes

So, I’m currently watching an episode of Bones (the one that aired last night) called “Carrot in the Kudzu” and while typing the name of this blend into the search bar I typed in “Salted Carrot” and it took me an embarrassingly slow time to figure out why the search results were not yielding the correct type.

Also, my kitchen smells AMAZING; there are brownies going in the over and they just smell so divine! I had a thought while making them, though and I’d like to pose it to people here on Steepster: Do you think you could infuse cooking oil with tea through cold brewing it? And then, how concentrated do you think it would have to be to really affect the flavour of what you’re baking? I was considering making something like an “Earl Grey Brownie” or maybe something more caramel flavoured, like this blend perhaps.

Anyway; short steep time for this blend is key! And thankfully, I nailed it. There’s a lovely “burnt caramel/brown sugar” flavour along with the black tea and none of the massive amounts of bitterness that comes with this blend when you oversteep it. Also no salt – but I’m not complaining on that front.

The little “salt floaties” are maybe a bit annoying though; I can sort of feel their presence in the mouthfeel.

Daddyselephant

I’ve both infused tea in butter and made butter using tea-infused milk. I’ve made earl’s garden scones and such. Try looking up different ways of infusing pot into butter/oil, it’s the same principle. And here’s a link to my scones recipe: http://aislingoftea.wordpress.com/tag/zing-me-scones/

I don’t think you can infuse the flavor with a cold brew, but if you warm the oil and cook it for a bit, it might work?

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Daddyselephant

I’ve both infused tea in butter and made butter using tea-infused milk. I’ve made earl’s garden scones and such. Try looking up different ways of infusing pot into butter/oil, it’s the same principle. And here’s a link to my scones recipe: http://aislingoftea.wordpress.com/tag/zing-me-scones/

I don’t think you can infuse the flavor with a cold brew, but if you warm the oil and cook it for a bit, it might work?

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually three(ish) years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC trained Tea Sommelier!

Typically I drink flavoured blends more that straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

My Goal for The New Year (2017) is to make time for at least one long, proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for…

My default for preparation is Western Style with zero additive. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, Lychee, Cranberry, Cream, Melon, Pineapple, Malt, Roasty, Petrichor

Least favourite flavours/ingredients:
Lemongrass, ginger/“Chai” in general, overly vegetal or marine, chamomile, sometimes mango or peach

I also have a severe allergy to mushrooms; as such I do not drink Kombucha teas (just to be on the safe side)!

Currently exploring/looking to try: Straight Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot

If you see me writing about sharing tea with any of them that’s what I’m talking about ;)

I also have two real life pets:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler, and a fancy rat named Wasabi.

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

The URL to my tumblr blog is: guyfierithirdandfinalantichrist

Location

Regina, SK, Canada

Website

http://sororiteasisters.com/a...

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