Yummy yummy yummy, I got tea in my tummy…
This was actually inspired by Alana237 who had the Sticky Toffee Pudding from Whittard of Chelsea, which sounded mightily interesting. Her description of it made it sound rather like one I would enjoy, so I’m going to try and remember that the next time I find myself in the UK and near a WoC shop. I started wondering how it might hold up to Kusmi’s Caramel, which, as you all know (and if you don’t, you shall learn very quickly) is one of my all time favourites and currently holds the spot as my Perfect Caramel Tea. Standard Panel Tea and whatnot.
So I made me a cup, which has now cooled to perfection. The caramel is coming out as rather dark today and prickly, and I was actually thinking of something a little smoother. I know this tea, in spite of being a black, really responds better to not entirely boiling water in order to bring the flavour out. If boiling water is used the tea base shines through and it’s already pretty subtle flavouring to begin with.
Unfortunately, I’ve got that base tea flavour mostly here. I can’t really find that caramel yummyness because my water was too hot. I can just taste that it’s a nice Chinese black with something added.
Lucky I tend to prefer the Chinese blacks, really, isn’t it?
As it cools a little more, however, the flavouring is rescued somewhat. It’s still not entirely the same as a cup brewed to perfection, but it’s definitely got more distinct flavouring coming out and it seems to develop just a hint of texture, which is more what I was looking for.
So, yeah. A fairly mangled cup of an otherwise wonderful tea, and I’m wondering how the sticky toffee pudding might hold up to this.
