Scottish Caramel Pu-erh

Tea type
Pu-erh Tea
Ingredients
Almond, Natural Flavours, Pu Erh Tea
Flavors
Burnt Sugar, Mineral, Sweet, Wet Earth, Caramel, Coconut, Thick
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
200 °F / 93 °C 3 min, 30 sec 10 oz / 281 ml

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5 Tasting Notes View all

  • “Backlog from vacation: My cousins took me to Selah tea Cafe in Waterville, Maine. Went through two french presses of this as we sat and chatted for a few hours. Pretty good! Strong earthy pu’erh...” Read full tasting note
    72
  • “I don’t often have a craving for this tea, but today, I did. I’m glad I was able to pull it out and brew it up right (because this tea done wrong is a travesty beyond words). When it’s right,...” Read full tasting note
    90
  • “Warning: mini rant below I’m pretty sure that this is the right source since the leaf looks the same and the other tea’s from the company are from here or Culinary Teas. I got this tea down at the...” Read full tasting note
  • “Ah, Scottish Caramel Pu-erh. I think nearly every independant teashop I’ve visited has had this on the line-up, and if you search it here on Steepster, you’ll probably get a good twenty iterations...” Read full tasting note
    56

From Metropolitan Tea Company

The sweet, burnt sugary profiles of caramel and toffee blend in perfect harmony with the loose leafed Pu-erh. Warm, thick cup offers layers of damp sweet earth, caramel and cream. The perfect afternoon tea.

Dessert in a cup. The earthiness of pu-erh fuses with natural caramel and butterscotch flavors and almond pieces for a sweetly decadent finish.

About Metropolitan Tea Company View company

Company description not available.

5 Tasting Notes

72
464 tasting notes

Backlog from vacation:

My cousins took me to Selah tea Cafe in Waterville, Maine. Went through two french presses of this as we sat and chatted for a few hours. Pretty good! Strong earthy pu’erh base and a nice, creamy caramel flavor- not overly sweet or fake.

Sil

I like me some good Scottish toffee puerh :) hope your trip was fun!

Fuzzy_Peachkin

I did enjoy this tea! And I had a fantastic trip, although it was way too short. I ran, swam, kayaked, ate tons of lobster, and spent a ton of time with family. Good stuff all-around!

Terri HarpLady

What Sil said!

Fuzzy_Peachkin

You two are so in sync! :-)

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90
226 tasting notes

I don’t often have a craving for this tea, but today, I did. I’m glad I was able to pull it out and brew it up right (because this tea done wrong is a travesty beyond words). When it’s right, it’s SO right…

The brew is very dark, typical for a pu-erh. The leaves have an almost smoky scent to them, but even in the dry leaf you can smell the caramel, which is not normally a strong scent. The almonds come out in the brew, where the smoky, woodsy flavor is kept more at bay by adding sugar (I’m not fond of having TOO strong of a pu-erh flavor, but that’s just my personal taste).

This was my first English Tea Room tea… and it will live in fame and glory for me. It was my first pu-erh, also, and thanks to its delicate but firmly convincing flavors, it will not be my last. :)

Preparation
195 °F / 90 °C 2 min, 15 sec

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296 tasting notes

Warning: mini rant below
I’m pretty sure that this is the right source since the leaf looks the same and the other tea’s from the company are from here or Culinary Teas.
I got this tea down at the beach and couldn’t decide between this one or the Irish Cream. I asked a family member which one I should go with and of course my impatient grandfather just said go with that one while pointing to the Caramel Pu-erh. So I went with this one. I’m the type of person who weighs the pros and cons and found that they were tied when picking between these two teas. I definitely need someone to come into my life who has great reasoning and can make these types of decisions for me.

Prep: I used one Teavana perfect spoonful. Steeped this western style using 9 oz of boiling water to be exact for 3:15 minutes covered. I used no additives as this tea is best without any milk or sweetener in my opinion.
Steep #2: 6 oz of water for maybe 7 minutes
Steep #3: 4 oz of water for maybe 12 minutes

Taste Wise- This is sweet in a burnt sugar sort of way. It definitely has a syrupy sweetness of sorts to it but I wouldn’t necessarily identify it as caramel. The Pu-erh base is earthy, mineral-y and perhaps slightly fishy but that might just be because the dry leaf smelled somewhat fishy. It’s an interesting tea for sure. I didn’t pay a ton of attention to it while drinking it so this tasting note will be expanded on in the future.
I definitely would like to explore some higher grade pu-erhs but unfortunately western steeping is often more convenient for me. I’m holding off on rating this for now until I try it again. I enjoyed it but it was a bit bizarre and I’m not in love with it.

Flavors: Burnt Sugar, Mineral, Sweet, Wet Earth

Preparation
Boiling 3 min, 15 sec 1 tsp 9 OZ / 266 ML
52Teas

I believe that most of the teas from Culinary Teas are also Metropolitan Teas. Metropolitan Teas is a wholesale company – that is, they don’t sell retail. They sell retail products – wholesale – to retailers that will sell their products but they do not have a retail outlet of their own. (At least that’s been my understanding over the course of the many years that I’ve been involved in the tea business.)

Lexie Aleah

That makes sense. Thanks for the information. (:

Mastress Alita

So, I have a confession to make, as for the decision-making. My online friends and I hang out in an old IRC (Internet Relay Chat) server. One of them has a bot on our chatroom that can do misc. things using commands. One thing she programmed Silvie (the bot) to do for me is decide my tea. If I use the !tea command, I get a response like, “Silvie runs to the cupboard and fumbles around with many different bags. She bounds back and presents a bag of Oolong” (with the choices being “black” “green” “white” “chai” “oolong” “yerba mate” “pu-erh” “rooibos” “herbal” “bagged tea” “mixed blends” and “Silvie’s Special Blend”). That narrows my collection of over 400 teas down to a category, and sometimes if I really want to narrow down my choice, I’ll put the teas into an Excel sheet, and use her random number command to select one from the sheet for me, too. I hate to admit how often I do that to select my tea choices! But you aren’t the only indecisive one!

Lexie Aleah

That sounds amazing! We definitely need a feature on Steepster like that, that picks a random tea from our cupboard.

Todd

I found an online spinning wheel that picks things and populated it with common types of tea. You can customize it however you like and save the URL. Note that it makes noise when you click to spin the wheel, but you can turn that off. http://wheeldecide.com/index.php?c1=black&c2=green&c3=white&c4=oolong&c5=pu%27er&c6=herbal&c7=rooibos&c8=yerba+m%C3%A1te&c9=chai&t=Tea&time=5

Lexie Aleah

Thanks! (:

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56
319 tasting notes

Ah, Scottish Caramel Pu-erh. I think nearly every independant teashop I’ve visited has had this on the line-up, and if you search it here on Steepster, you’ll probably get a good twenty iterations of it because of that, but I’m fairly positive they are all wholesaling it from the same popular teashop wholesaler — Metropolitan Tea Company. What I find most fascinating is how many of these teashops put butterscotch or caramel (or both) on the ingredients list (the one I purchased it from did!) yet inspecting the leaf, there isn’t a trace of caramel or butterscotch pieces in it (only chopped almond), meaning these are flavorings. That makes a big difference to those with dietary restrictions, preferences, or allergies; my BFF is Vegan and the difference between caramel flavoring (often non-dairy) and caramel pieces (typically dairy) is huge, and simply listing “caramel” on the ingredients list is not very helpful! The consumer shouldn’t have to dig through their leaf to figure out what is in their tea, especially after buying… /end rant

In any event, I picked up my go at this blend from Shakespeare’s Corner Shoppe and Afternoon Tea last year when I was on vacation in San Diego. The leaf does have a bit of the “fishy” smell I find tends to be a problem with the bases in flavored pu-erh blends, but thankfully it mellows out in the brewed cup, and doesn’t leave any lingering flavors (at least that I notice, and that can’t be said for some other flavored pu-erhs in my collection). The tea brews up very thick and dark as coffee, has a damp earth flavor with a bit of a mineral finish, but is very sweet. The pu-erh base is a bit strong so I don’t get a heavy caramel note, but more of a sweet, burnt sugar finish, with a slight caramely taste left lingering on my tongue afterwards. During the sip, something about the sweet flavorings and the earthiness of the base gives me this coconut flavor on my tongue… I realize there is nothing in the tea to produce a coconut flavor, but the caramel notes read to my palate that way more than caramel. (That isn’t exactly a bad thing, I like coconut, but I find it interesting). I’m not sure what the diced almonds are doing for the blend, since I don’t get any nutty notes from the tea. The tea comes off as a cheap pu-erh that uses its flavoring to pre-sweeten the leaf and hide the unappealing notes that typically come with a cheap pu-erh. It’s drinkable, but not something I’m going to miss once I manage to finish it off.

Flavors: Burnt Sugar, Caramel, Coconut, Mineral, Sweet, Thick, Wet Earth

Preparation
200 °F / 93 °C 5 min, 0 sec 1 tsp 10 OZ / 295 ML

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