A long-time staple in the French region of Brittany (who but the French could have devised a confection so…shall we say, delicieux?), salted caramels didn’t really invade North American palates until sometime in the late 1990s. This Metz Tea adaptation of this confection is a sumptuous blend of seasonal black teas, popped rice, dried fruit, flowers and natural flavouring oils. The combination is all but guaranteed to have you saying “encore!” with each and every sip. Utterly sublime.
Perfect for a night in binging Netflix or curled up in front of a fire.
Salted Caramel is a blend of black tea, popped rice, apple, Camomile petals, and Safflower. This lip-smacking mix of ingredients have been sourced from regions across the Eastern Hemisphere. They include Nilgiri, India; Sri Lanka’s Highgrown region, which includes Dimbula, Uva, and Nuwara Eliya; Kericho, Kenya; Yunnan in China; Fayoum in Egypt; Kyusho, Japan; and Anatolia in Turkey.
This tea produces a lovely sweet mouth feel. The flavour is sweet and toasty with a hint of buttery undertones. Try serving it over ice to bring different flavours to the forefront.
How to Prepare Salted Caramel
To brew Salted Caramel, follow the following guideline:
- Mild: 2-3 minutes
- Medium: 4-5 minutes
- Strong: 6-7 minutes
It is recommended to brew to medium strength. As you might expect, the longer the tea brews, the fuller the flavour.
Salted Caramel is best enjoyed straight up or with a splash of milk and a dash of sugar or a spoon of honey.
Recipe: Peach-infused iced tea