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!