No products in the cart.
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 favourite beverage of the Scotland-China Association. The SCA was founded in Glasgow in an effort to strengthen ties between the two very different countries and offers seminars in Traditional Chinese medicine, language courses and more.
The first recorded encounters between the two occurred in the 17th century, during the days of the old British Empire. At that time the world of the Orient must have seemed wildly foreign to the Scottish officers and merchants who made their way across the Pacific to visit the port cities of Canton and Shanghai.
Over the centuries, relations between the two countries continued to develop but it wasn’t until the 1980s, with China’s Open Door policy, that things really began to heat up. Since then, the Royal Botanic Garden of Edinburgh began working collaboratively with Chinese botanists, Napier University, one of Scotland’s finest, established a permanent presence in Beijing and the Royal Society of Edinburgh and Chinese Academy of Sciences developed a Memorandum of Understanding to facilitate scientific research between the two countries.
Who knew? In our own efforts to strengthen the ties between Scotland and China, we’re proud to present the only tea in existence known to link the two vastly different cultures – Scottish Caramel Toffee Pu-erh. Now, for those of you who are familiar with the earthy, musty character of traditional Pu-erh and are scratching your head over this flavour combo, scratch no more.
Scottish Caramel Pu-erh – Amazingly, the sweet, burnt sugary profiles of Caramel and Toffee blend in perfect harmony with the loose leafed Pu-erh – You will definitely enjoy this blend – Try!
Scottish Caramel Pu-erh:
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.
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.
