Caramel Crème Brûlée Black Tea

Indulge in a truly dessert-inspired cup of tea. This blend marries the rich depth of smooth black tea with the velvety sweetness of caramelized sugar with creamy custard notes. Each sip is like a classic crème brûlée: the toasted caramel top, the gentle vanilla-cream richness of the custard, with notes of cocoa warmth running through it. You can enjoy the decadent cup of tea on its own, or with a splash of cream and a hint of sugar, for a comforting, treat-like experience with every sip.
 
This tea contains a high level of caffeine | Steep at 212° for 3-5 minutes.
 
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Ingredients & Lore:
 
Blended With: Black tea, Cocoa Nibs, Natural Crème Brûlée Flavor, White Cornflowers, & Natural Caramel Flavor
 
Step into a Parisian café, nestled amidst bustling streets where the scent of freshly baked pastries mingles with caramel's entrancing aroma. Our Caramel Crème Brûlée tea embodies this culinary tapestry, infusing rich black tea with the essence of creamy custard and burnt sugar. Reminiscent of the crème brûlée's delicate dance between smooth cream and a crisp, caramelized surface, each sip delights with layers of indulgence. This tea invites you to savor life's sweetest moments, whisked away to a world where decadence is an everyday affair. Whether enjoyed alone or shared with friends, it is elegance and extravagance, all captured in a simple cup.
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All our tea comes from the leaves of the Camellia sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf, a process often unromantically called 'processing' or 'manufacturing.' To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tender them.
 
For our flavor teas, we 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 with classic 'Ceylon' tea character, noted for a floral bouquet and flavor notes, touches of mild astringency, a bright coppery color, and, most importantly, perfect for use as the base tea for 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 reach their peak in Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya reach theirs in July/Aug. This 'dual peak period' allows us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
 
We specifically use only natural flavors. High-quality tea tastes good, and natural flavors do not mask the tea's natural taste. (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 slightly muted, but for many, this is a refreshing change and one of the desired attributes of our naturally flavored teas.