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Scottish Caramel Pu-erh
FLAVOURITE BLACK PU-ERH STYLE 50g
GRADE – Pu-erh 5 year vintage
CAFFEINE/ANTIOXIDANT LEVEL: Medium/Medium
Cup characteristics: Dessert in a cup. The earthiness of Pu-erh fuses with caramel for a sweetly decadent finish. I love this tea!
Luxury ingredients: Black tea (Pu-erh style), Almond pieces, Natural flavours.
***ALLERGEN ALERT – CONTAINS ALMONDS***
£ 6.20
In stock
PRODUCT ID: 536
Description
Scottish Caramel Pu-erh
Introducing the beloved beverage of the Scotland-China Association (SCA). Founded in Glasgow, the SCA aims to strengthen ties between these two distinct cultures. They offer seminars on Traditional Chinese medicine, language courses, and more, fostering a unique exchange of knowledge. Scottish Caramel Pu-erh…
A Rich Historical Connection
The first recorded encounters between Scotland and China date back to the 17th century, during the British Empire. For Scottish officers and merchants, the Orient must have seemed foreign and intriguing. Over the centuries, relations evolved, but it was the 1980s that truly ignited interest. With China’s Open Door policy, collaborations flourished. The Royal Botanic Garden of Edinburgh worked with Chinese botanists, and Napier University established a presence in Beijing. Additionally, the Royal Society of Edinburgh and the Chinese Academy of Sciences signed a Memorandum of Understanding for scientific research.
A Unique Flavour Experience
In our efforts to strengthen the ties between Scotland and China, we proudly present Scottish Caramel Toffee Pu-erh. This tea uniquely connects these two cultures. If you know the earthy, musty character of traditional Pu-erh, this flavour combination may surprise you.
The Perfect Harmony of Flavours
This Pu-erh features a blend where the sweet notes of caramel and toffee meld with the rich profile of loose-leaf Pu-erh. This fusion creates a comforting and intriguing flavour experience. Each sip is a delightful journey.
Discover the Magic
Why wait? Dive into the enchanting world of Scottish Caramel Pu-erh. Experience the perfect balance of flavours. Enjoy this delightful tea that beautifully bridges two rich cultures!
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea 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 & sugar to taste. Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea 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 freshly 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.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea 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 freshly 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!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
