Scottish Caramel Toffee Pu-erh
Scotland and China actually have a long history together. The first recorded encounters between the two occurred in the 17th century, during the days of the old British Empire. At that time the world of the Orient must have seemed wildly foreign to the Scottish officers and merchants who made their way across the Pacific to visit the port cities of Canton and Shanghai.
Now, for those of you who familiar with the earthy, musty character of traditional pu-erh and are scratching your head over this flavor combo, scratch no more. Amazingly, the sweet, burnt sugary profiles of Caramel and Toffee blend in perfect harmony with the loose leafed pu-erh. The cup is warming and thick, layered with notes of damp sweet earth, burnt caramel and cream with balanced astringency and medium finish – as an afternoon tea, this one has no peer. Interestingly, while most pu-erh teas are best enjoyed on their own, the unique sweetness of this cup is well suited to a splash of milk. Here’s to the future of Sino-Scottish relations!
Pu-erh teas are: “products fermented from green tea of big tea leaves picked within Yunnan Province.” Pu-erh teas undergo a unique fermentation process that infuses them with their defining musty character. In China, many people believe that pu-erh aids in digestion by breaking down fat in foods.