Chocolate Caramel Black Tea
What's more heavenly than chocolate caramel? This chocolate caramel black tea has a delicious custard finish just like truffles. Makes for an excellent dessert beverage! 20g tin makes about 10 servings, 200g pouch makes approximately 8 gallons and is perfect for making iced tea.
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).
Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat-resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the bags. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Ingredients: Black tea, Carob, Cocoa, Calendula + Camomile + Cornflower petals, Natural flavors (Organic Compliant).