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
The heritage of caramel may be traced back in large part to the illustrious chocolate maker Milton Hershey. In the beginning, Milton became famous all throughout the country because of a sweet treat that was made by mixing butter, vanilla extract, and sugar. In 1897, he established the Lancaster Caramel Company, which he sold the following year, 1900.
The incredible part is how delicious the caramel tastes. caramel apples, caramel popcorn, caramel ice cream, caramel cubes; the list goes on and on. Caramel is a tasty treat no matter how you slice it. Among the best dessert teas, this one stands out for its sugary, buttery flavour. When combined with milk and sugar, the blend’s subtle vanilla overtones really shine. It tastes like a million bucks because that’s how good this tea is.
	
		
				
		
				
		
				
		
				
		
				











		
				



															
							
								


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