Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
Let me introduce you to the preferred beverage of the Scotland-China Association. Although it may sound outlandish, there is a group whose mission is to bring together kilts, Haggis, dragons, and dumplings. The SCA was established in Glasgow to better connect the two nations, and it hosts seminars on traditional Chinese medicine, language classes, and more.
The relationship between Scotland and China dates back many centuries. Meetings between the two were first documented in the 17th century, under the reign of the British Empire. Scottish officers and merchants who made the journey over the Pacific to the towns of Canton and Shanghai must have found the Orient to be a strange and alien place. Their relationship deepened over the ages, but it wasn’t until China’s “Open Door” policy in the ’80s that things really started to heat up. The Royal Botanic Garden of Edinburgh has been working together since then.
Because to a team of Chinese botanists, Napier University, one of Scotland’s finest, now has a permanent presence in the Chinese capital of Beijing. A similar action was taken by the Royal Society of Edinburgh.
To promote scientific cooperation between China and the Scottish, the Chinese Academy of Sciences drafted a Memorandum of Understanding. To be honest, I had no idea.
Scottish Caramel Toffee Pu-erh is the only tea known to bridge the cultural gap between Scotland and China. Those who are familiar with the traditional Pu-Erh’s earthy, musty essence and are wondering how this flavour profile works need not wonder any longer. The loose-leaf Pu-erh goes surprisingly well with the sweet, burnt-sugar flavours of Caramel and toffee. Flavors of wet, fragrant soil may be detected in the rich, comforting cup. This tea is unparalleled as an afternoon tea because of its burnt caramel and cream flavour profile, well-balanced astringency, and mild finish. While most Pu-erh teas have a distinct bitterness, this one’s sweetness makes it a good match for a dash of milk. Cheers to the development of China-Scotland ties in the future!
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