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“Full Review on http://sororiteasisters.com/ on March 8th 2013 but here are snippits: In the dry leaf form, Butterscotch from Angelina’s Teas has a funky vinegar like aroma that is off putting,...” Read full tasting note
“I’m very sleepy this morning, so I am hoping this one will do the trick and wake me up. The tea leaves smell very odd – I can detect a little butter, but it smells artificial. There’s also a...” Read full tasting note
BUTTERSCOTCH (Black Tea with natural flavors) Country of Origin: Sri Lanka Region: Nuwara Eliya, Dimbula or Uva districts Shipping Port: Colombo Grade: OP (Orange Pekoe) Altitude: 4800 – 7600 feet above sea level Manufacture Type: Orthodox Cup Characteristics: Smooth and creamy with that Highland taste – a dash of sugar will help open it up. Infusion: Bright and Coppery. Ingredients: Black tea, Elder blossom, Calendula petals, Natural flavors. Information: There is no question that the good people of Scotland can be credited with introducing the world to many, many fine things. For example: the fine game of golf, the handsome kilt, and Scotch. What is in question however is whether or not the Scots can take credit for introducing humankind to Butterscotch. There are people in Scotland will argue up and down that yes, the Scots were the ones who first boiled down brown sugar and butter to create the sweet hard candy. However, there are those who will argue up and down that in fact the confection derives its name from the process of scorching the butter, a process that in older times was known as scotching. Aha, but the Scots will argue, the scotching of butter was invented in Scotland! The truth is, the actual origin of butterscotch has been lost in the mists of time. We shall perhaps never get to the bottom of the dispute. What we can get to the bottom of time and time again however is a delicious cup of piping hot butterscotch tea. This tea is wonderful with a dash of milk to open up the buttery sweet flavor. You can also try it over ice if you like. Its like candy in a cup! What type of tea do we use, how do we flavor the tea and why do we use natural flavors? Firstly… we only use high grown teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic Ceylon tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright
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Full Review on http://sororiteasisters.com/ on March 8th 2013 but here are snippits:
In the dry leaf form, Butterscotch from Angelina’s Teas has a funky vinegar like aroma that is off putting, however due to my long search for the perfect butterscotch tea I steeped it anyway. I am glad that I did. While this may not make it to my top ranks in butterscotch flavored teas, it is quite nice, especially nice the more it cools. This may be resigned to being an iced tea for the summertime, but once steeped that off putting vinegar aroma fades and leaves behind a mildly sweet butterscotch flavor. Even yummier with a dash of milk and some sweetener. I prefer almond milk and sugar in the raw or german rock sugar myself.
Angelina’s shipping was super fast which of course is a plus.
As for this tea, its just all right, nothing to jump up and down about, but absolutely one to keep around for iced tea in the summer at the price it is offered at its not a bad idea!
I’m very sleepy this morning, so I am hoping this one will do the trick and wake me up. The tea leaves smell very odd – I can detect a little butter, but it smells artificial. There’s also a strange sourness to the leaves, like vinegar. The tea liquor smells like vinegar also. The flavor is sour and malty, yuck. There is a light butterscotch aftertaste, but not enough to make up for the ickiness of the initial sip. I really just don’t even want to finish it. If this tea didn’t have the strong tart sourness to it at the beginning I think it would be an alright cup. As it is, though, I just cannot like it.
-Dry blend has large black tea leaves, small butterscotch chips and small yellow petals.
-Dry leaves smell like artificial butter and sour vinegar. Tea liquor aroma is of black tea and vinegar.
-Tea liquor is a clear medium golden brown color.
-Sour and malty flavor and finish. Light butterscotch aftertaste.
-Best with milk and sweetener.
-Poor tea. Tart and sour vinegar-like flavor.
