drank Scottish Caramel Pu-erh by beTeas
1128 tasting notes

A sample from whatshesaid a couple years ago now!

My amazing partner surprised me today by ordering me an early holiday gift in the form of the Bird & Blend advent calendar (actually we ordered two so we could enjoy them together), so I was excitedly building a very small cart on their website, while this tea cooled beside me, almost completely forgotten.

By the time I got to this, it was sadly lukewarm. However, I do have enough leaf for another fresh cup, so that’s good (plus I plan to resteep these leaves). In terms of this cup, it definitely has a caramel scent with a hint of butter in the scent as well, which is delicious and it translates to a subtle caramel taste. The base tea is quite smooth and velvet-y, which I think is thanks to the caramel as well, with a hint of earthiness in both the scent and taste. The scent of caramel and earthiness is stronger than the actual taste, but I don’t mind. Overall a tasty cup to enjoy this afternoon as I carry on with my Pacific Oyster case study.

Preparation
Boiling 3 min, 0 sec
Cameron B.

Ooh, what teas did you choose? :D

Courtney

I chose Rhubarb & Custard, Vicky’s Sponge Cake, and a 20g of Carrot Cake (mostly for Lex because she can’t do caffeine at all). :)

Cameron B.

I love Rhubarb & Custard!

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Comments

Cameron B.

Ooh, what teas did you choose? :D

Courtney

I chose Rhubarb & Custard, Vicky’s Sponge Cake, and a 20g of Carrot Cake (mostly for Lex because she can’t do caffeine at all). :)

Cameron B.

I love Rhubarb & Custard!

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Profile

Bio

I live with my partner and our two bunnies: Callie and Ben, and two cats: Freyja and Ivan. I’m currently working on my MSc in biology and enjoying tea along the way!

I love straight and flavoured black teas and this is what I’m usually drinking.

I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs, whites, and subtly flavoured greens. Other teas I’m happy to try at least once!

Likes:
Raspberry, rhubarb, passionfruit, and most fruits in general, maple, creaminess, cacao/dark chocolate, honey, coconut, and chai spices. I’m open to other flavoured teas but they can’t be cloying or fake/candy like.

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, flowers (rose and jasmine), and ginger (except in chai).

Flavours that can go either way:
Hibiscus, vanilla, and peach.

https://www.instagram.com/biologistcourtney/

Last updated March 2021.

Location

Canada

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