73
drank Salted Caramel by DAVIDsTEA
8304 tasting notes

So, I’m currently watching an episode of Bones (the one that aired last night) called “Carrot in the Kudzu” and while typing the name of this blend into the search bar I typed in “Salted Carrot” and it took me an embarrassingly slow time to figure out why the search results were not yielding the correct type.

Also, my kitchen smells AMAZING; there are brownies going in the over and they just smell so divine! I had a thought while making them, though and I’d like to pose it to people here on Steepster: Do you think you could infuse cooking oil with tea through cold brewing it? And then, how concentrated do you think it would have to be to really affect the flavour of what you’re baking? I was considering making something like an “Earl Grey Brownie” or maybe something more caramel flavoured, like this blend perhaps.

Anyway; short steep time for this blend is key! And thankfully, I nailed it. There’s a lovely “burnt caramel/brown sugar” flavour along with the black tea and none of the massive amounts of bitterness that comes with this blend when you oversteep it. Also no salt – but I’m not complaining on that front.

The little “salt floaties” are maybe a bit annoying though; I can sort of feel their presence in the mouthfeel.

Daddyselephant

I’ve both infused tea in butter and made butter using tea-infused milk. I’ve made earl’s garden scones and such. Try looking up different ways of infusing pot into butter/oil, it’s the same principle. And here’s a link to my scones recipe: http://aislingoftea.wordpress.com/tag/zing-me-scones/

I don’t think you can infuse the flavor with a cold brew, but if you warm the oil and cook it for a bit, it might work?

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Daddyselephant

I’ve both infused tea in butter and made butter using tea-infused milk. I’ve made earl’s garden scones and such. Try looking up different ways of infusing pot into butter/oil, it’s the same principle. And here’s a link to my scones recipe: http://aislingoftea.wordpress.com/tag/zing-me-scones/

I don’t think you can infuse the flavor with a cold brew, but if you warm the oil and cook it for a bit, it might work?

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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