I liked this, and ordered more. It’s a really nice, malty, smooth base, and sometimes I get light spicing and creaminess, other times less so, but it’s pretty enjoyable regardless. I don’t know that I’d call it creme brulee though.
“I liked this, and ordered more. It’s a really nice, malty, smooth base, and sometimes I get light spicing and creaminess, other times less so, but it’s pretty enjoyable regardless. I don’t know...” Read full tasting note
“Hmmm… So, this tastes quite different from what I expected and it did take me a moment to really reflect on what I was tasting and how it didn’t mesh with what I had anticipated. The flavour is...” Read full tasting note
“Sipdown! and good thing too because my cupboard is about to get bigger again courtesy of my husband picking up teas from variaTEA – both samples AND orders. I’m super exited about it even if it’s...” Read full tasting note
When I first tried Bu Lang black tea, I noted deep, dark, sweet caramel-y notes to it that immediately evoked thoughts of my favorite dessert: crème brûlée! So I had plans to create a tea just like this back when I first tried it, but since then, I’ve utilized the tea in other blends (& loved it) but somehow kept putting off the Crème Brûlée Bu Lang until I didn’t have any left on the shelf. So with my most recent order for more inventory, I made sure to buy enough of these rather distinctive black tea leaves to create a Crème Brûlée Bu Lang!
Here it is!
This blend starts with rich Bu Lang black tea leaves – combined with creamy custard essence, vanilla extract & a touch of caramel & brûléed sugar essences to create a delightful, delectable dessert-y treat for your teacup. SO GOOD – & it’s vegan, gluten-free & allergen free too!
ingredients: black tea, organic calendula petals & organic natural flavors
Wow! I’m in love with this tea!
The BuLang tea is an Assamica varietal grown in the Yunnan Province. The leaves are large & beautiful. I quite like the natural flavor of the tea on it’s own – without essence added – but with my recipe for crème brûlée blended into it – it makes for an astonishingly delightful cuppa! Sweet – but not too sweet – with just enough robust, malty black tea flavor to remind you that you’re drinking tea.
to brew: with these leaves, I highly recommend using a scale to measure it because the leaves are big & bulky & a teaspoon won’t do you a lot of good with these leaves – it won’t give you an accurate measurement. So, if you have a scale, please use 3g of leaf to 12 ounces of near boiling water (205°F) & steep for 2 1/2 minutes. strain & allow to cool for at least 10 minutes to allow those flavors to develop.
PS: After another experiment with this tea (an accidental experiment!) try steeping this a little longer! I steeped it (again, accidentally) for about 5 minutes and it came out LOVELY. I think it might have been even better if it was a little less, maybe 4 minutes!
Also, do give it the cool time to allow the flavors to develop – you’ll be glad you did!
At 52teas.com, you will find unique, hand-blended artisan loose leaf teas: a new limited edition creation every week of the year. We pride ourselves on offering truly unique, one-of-a-kind tea blends that you won’t find anywhere else.
Crème BruleeBayswater Tea Co.
Creme BruleeTea Queens
Creme BruleePinky Up
Crème BruleeAdore Tea
So, this tastes quite different from what I expected and it did take me a moment to really reflect on what I was tasting and how it didn’t mesh with what I had anticipated. The flavour is definitely sweet and there’s a distinct vanilla custard type note that does match up with what I associate with a creme brulee or creme brulee inspired tea. The thing that through me for a bit of a loop is actually in two parts. Part one is that there’s this very fruity kind of undertone to the blend that was really unexpected – and I feel like it might be from the black tea base itself, because it’s a sort of figgy red fruit vibe that does sort of match with flavours I’ve experienced with this leaf style.
The other thing that through me for a loop was more of an absence of flavour – and that’s the kind of bitter burnt sugar note that feels really crucial to me in in order to offset the very rich sweetness and creaminess of a Creme Brulee. A think just a little of something in than vein would have helped a lot because this got to feeling rather cloying for me by the end of the mug.
It’s still a nice tea overall, but I think I really need to try it again with a perception shift and see how I feel about it knowing more what it’s going to taste like going into the mug.
Sipdown! and good thing too because my cupboard is about to get bigger again courtesy of my husband picking up teas from variaTEA – both samples AND orders. I’m super exited about it even if it’s just for the sake of more options. I’m discovering that when i was working in the office, a smal cupboard was totally fine becuase i was only drinking 2-4 different teas a day. Now that i’ve been working from home for months, i’m up to 4-12 different teas a day. And soooooo i need more teas lol