ALLERGEN ALERT – CONTAINS MILK and SOY
Luxury Ingredients: Black tea, Butterscotch pieces*, Calendula & Sunflower petals, and Natural flavors. *(Butterscotch pieces: Sugar, Palm kernel oil, Whey powder, Powdered whey protein concentrate, Soya lecithin, Sorbitan tristearate, Artificial colors + Butterscotch flavors, Vanilla)
Grade: OP (Orange Pekoe)
Manufacture Type: Tea : Orthodox (Traditional leafy)
Infusion: Bright and Coppery.
Caramel owes much of its legacy to the famous chocolatier Milton Hershey. Before branching into chocolate, Milton brought a confection normally made by grandmothers using butter, vanilla, and sugar to national attention. He formed the Lancaster Caramel Company and then sold it in 1900 for the whopping sum of 1million dollars thus creating the American Caramel Company. That company – if you can believe it – even had its own banknotes printed? But enough about that. The taste of caramel is what is truly amazing. Crème caramel…caramel popcorn…caramel ice-cream…caramel cubes…caramel apples… Any way you look at it caramel is delicious. Its sweet butteriness makes this tea one of the great dessert teas. The slight vanilla notes of the blend mix perfectly with a little milk and a dash of sugar. This tea, true to form, tastes like a million bucks.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly… we only use high grown teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic ‘Ceylon’ tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly – perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This ‘dual peak period’ allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly… we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly… we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ‘soft ‘ and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste.
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.
Richard Miller –
I really enjoy the flavors in this black tea. I am a Cream and Sugar tea drinker. With this tea, I was very pleased with half my normal sugar and creme added. Even before the addition of these, the flavor profile was balanced and smooth. But, after, I was in heaven. This is now my favorite Tea tea, (black, green or otherwise) and still ranking higher than some of the Rooibos blends. This will likely become my new Caffeinated go to when I’m not after a solid black tea experience.
I love this tea! It is sweet enough without having to add sugar or honey (though you totally can)! I just add a little oat milk and it is the perfect warm morning beverage. One of my new favorite black teas.