Every time I drink this, I wonder why I ever drink anything else.
“Every time I drink this, I wonder why I ever drink anything else.” Read full tasting note
“A friend gave me a sample of this tea and I instantly fell in love. The strong caramel is backed up by a rich, powerful pu-erh with none of the negatives (fish, bitterness) that sometimes...” Read full tasting note
“Another fantastic surprise gift from boychik. Thank you! This tea is unbelievable. It makes me wonder aloud “why does anyone make dessert tea with anything but pu erh?!” To be honest, I’ve been...” Read full tasting note
“i placed a teeny tiny order fr. Angelina’s tea mostly with mini tuo puerh. while I was browsing on a site I noticed this blend which sounded so right to me nowdays. i have cravings for bold...” Read full tasting note
Country of Origin: Yunnan Province, China
Information: Characteristics: Dessert in a cup. The earthiness of pu-erh fuses with caramel for a sweetly decadent finish.
Ingredients: Luxury pu-erh tea, Butterscotch pieces, Natural flavors.
Information: Introducing the favorite beverage of the Scotland-China Association. While it might sound odd that an organization with a mandate to combine kilts and haggis with dragons and dumplings exists, it does! The SCA was founded in Glasgow in an effort to strengthen ties between the two very different countries and offers seminars in Traditional Chinese medicine, language courses and more. Scotland and China have a long history together. (Read more at: http://angelinasteas.com/teaProfileL3/pu-erh/ScottishCaramelPu-erh.html )
Amazingly, the sweet, burnt sugary profiles of Caramel and Toffee blend in perfect harmony with the loose leafed pu-erh. The cup is warming and thick, layered with notes of damp sweet earth, burnt caramel and cream with balanced astringency and medium finish – as an afternoon tea, this one has no peer. Interestingly, while most pu-erh teas are best enjoyed on their own, the unique sweetness of this cup is well suited to a splash of milk.
Preparation Method: Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour water into teapot to cover the leaves – pour the water off – in effect you are ‘rinsing’ the tea. Next pour the boiling water into the teapot over the ‘rinsed’ leaves. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). You may add milk and sugar to taste.
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A friend gave me a sample of this tea and I instantly fell in love. The strong caramel is backed up by a rich, powerful pu-erh with none of the negatives (fish, bitterness) that sometimes accompany pu-erh.I did two 3-minute steeps. For the first, the caramel was dominant, though the tea was definitely present. For the second, the tea dominated, though the caramel was still obviously present.
This tea makes me want to buy more from Angelina’s teas. I’d never heard of them before, but this was really good.
Another fantastic surprise gift from boychik. Thank you!
This tea is unbelievable. It makes me wonder aloud “why does anyone make dessert tea with anything but pu erh?!” To be honest, I’ve been drifting away from flavored teas—hoping it’s just a phase as I focus my attention on pu erh mostly, and because this tends to happen when it starts to warm up—but maaaan this is just the thing to snap me right back. As soon as I opened the bag I was hit with the best rich deep caramel aroma I’ve ever smelled in a tea, and then while rinsing, steeping, and putting my nose to the finished cup it just kept delivering. The body is somewhat full but not rough, and the flavor has this ever-so-slight raspiness that keeps that deep, heady caramel aroma from turning too cloying or gummy—it’s a grounded, toasty caramel, not those individually wrapped light colored candies with cream in the center, not that milky. I reckon this is so people who like it nice and toasty can revel in it (deep deep deep!), and those who want that milky sweetness can add cream and/or sugar to taste. I love how it’s so decadent yet it still definitely tastes like TEA, full of that dark, mysterious, murky wonder.
I feel teased because I’m too broke for even something so reasonably priced right now (or anything for that matter), but let me tell you, as soon as I have a chance to I’m ordering this one. It has the potential to ruin me for any other dessert tea, gadzooks. boychik really knows how to find stuff that hits it out of the park! If you love deep dark rich breakfast blends with sweet treat hints (which I loved about Butiki’s Irish Cream Cheesecake, wish there were more morning blends like that that can wake you up but also make you feel a little indulgent) as well as the sweet rich shu pu erhs and maybe even the roasty coffee-chocolatey Wuyi oolongs, I have a feeling you’d be smitten. It is a little like Herbal Infusions’ Moose Tracks meets Butiki’s Irish Cream Cheesecake meets Mandala’s Big Red Robe Fancy Grade. And something about the end of the sip, how it’s thinner and clean, kind of reminds me a little of Lupicia’s dessert flavored Orzo tisanes.
i placed a teeny tiny order fr. Angelina’s tea mostly with mini tuo puerh. while I was browsing on a site I noticed this blend which sounded so right to me nowdays. i have cravings for bold flavored teas. in the same time they shouldn’t be artificial tasting. well, let me tell you, this tea tastes like Sheridan’s. OMG, i love Sheridan’s . unfortunately you can purchase it only if you go Caribbean. But if you want to cut expenses you can order this wonderful puerh fr Angelina’s for $1.6/oz. . I feel bad that ordered only an oz, but I have a feeling i cannot resist another order.
Thank you Angelina’s tea.
I cannot even imaging the taste of it with cream and sugar
ps i rinsed briefly, i always rinse Puerh even if its flavored
Flavors: Caramel, Vanilla