Review — The English Tea Store’s Scottish Caramel Toffee Pu-erh

Scottish Caramel Toffee Pu-erh
Scottish Caramel Toffee Pu-erh

Name: Scottish Caramel Toffee Pu-erh

Brand: English Tea Store

Type: Pu-erh, flavored

Form: Loose leaf

Review: I do confess that I don’t normally think of Scotland and pu-erh as having any sort of natural connection to each other, though perhaps that is due to a lack of imagination on my part. I’m glad, though, that someone was creative enough to create this blend of toffee pieces and shou (ripe) pu-erh tea, which I find very tasty indeed. The tea is priced right and can be infused more than once, making it a very good value indeed.

This isn’t a particularly sophisticated flavored tea and it doesn’t have a lot of depth or complexity. It is, however, an inspired flavor combination (kind of like peanut butter and chocolate). As the English Tea Store notes in its product description, the earthiness of pu-erh is actually a good match to the sweetness of toffee. The liquor is very dark brown, as is typical for a shou pu-erh, and medium bodied. For many people, this might be an acceptable coffee alternative, particularly if they are partial to flavored coffees.

Preparation Tips: I recommend 1.5 teaspoons of leaf to eight ounces of boiling water. A three minute steep worked well for me, but if you like a more aggressive flavor, up the steep time to five minutes. It tastes plenty sweet to me, but you may want to add some additional sweetening, as well as a bit of  milk, for a more decadent cup. Scottish Caramel Toffee Pu-Erh is also good for more than one steep: I’d recommend upping the steep time 1-2 minutes for each successive infusion.

Serving Tips:  There is no reason to serve this with food: It is flavorful enough on its own and would probably conflict with the flavor of most foodstuffs anyway. Save this tea for dessert or as a substitute for  a sweet breakfast pastry.

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2 thoughts on “Review — The English Tea Store’s Scottish Caramel Toffee Pu-erh

  1. Pingback: A Pu-erh to Start Out With | Tea Blog

  2. Pingback: Golden Pu-erh Is Truly Golden « Tea Blog

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