Well, sad of not being able to get a sample of their oriental beauty, I lower my sights and asked for a sample of this tea. A full change of registry! But I also wanted to taste this famous tea.
“Butterscotch” the term for a French, does not really mean anything. In fact I know by now there is a kind of Scottish caramel made of brown sugar mixture and butter, molasse. But before I thought it was a kind of cake … well … I had to taste a butterscotch shortbread … which explains my mistake … I’m ignorant :)
The dry leaf displays a very strong fanatic fragrance (yes fanatic, not fantastic) of caramel: even with a big cold I don’t think possible for anyone not to detect the caramel because it is really so strong. And it’s not the smell of a light, sweet caramel; it smells like an aggressive caramel, very very red, not the little light caramel found on a tiered cake!
The leaves are cut rather short with a lot of very small twigs: suddenly I get scared and decide not infuse it more than 2 minutes 30 and at 90 ° C.
I get a wet leaf that looks like “packets”. I wonder what taste I’ll get in the end…
The liquor is a very dark amber brown very …caramel … actually …
And the surprise happens at the very end and essential chapter in the art of tea: the taste ! this tea is amazing! It is relatively smooth, very soft and the taste of this caramel is truly unique, very present but not too strong – that unique taste that I do not know, I love it … it’s probably that… the butterscotch … it should make sense isn’t? :)
Some pic of the tea (dry, wet leaves and liquor) are available here : http://thevangeliste.wordpress.com/2014/09/04/butterscotch-mariage-freres/