Caramel Cheesecake Black Tea

Tea type
Black Tea
Ingredients
Black Teas, Calendula Petals, Natural Flavours
Flavors
Bread, Burnt Sugar, Caramel, Coconut, Cream, Honey, Raisins, Smooth, Vanilla, Brown Sugar, Butter
Sold in
Not available
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Southern Boy Teas
Average preparation
205 °F / 96 °C 3 min, 15 sec 3 g 12 oz / 350 ml

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57 Tasting Notes View all

  • “Mmmmm pizza and…caramel cheese cake tea? Sure! Why not! Been having a lot of fun revisiting and playing with tea today, though I didn’t manage to get it all logged. Tying to keep today to a nice...” Read full tasting note
    83
  • “Too bad shipping is so slow to Canada, this took quite awhile to get here :( But it’s here now! Yummy, what a wonderful weekend treat. Smooth caramel with light tangy cheesecake. And of course,...” Read full tasting note
    96
  • “Happy International Rabbit Day! Here’s the bunny of our house! https://twitter.com/awkwardsoul/status/381851208962437120/photo/1 being fed a treat, as he’s pretty cranky looking today. Something...” Read full tasting note
    80
  • “Wow cool – I’m the first to review this one. I don’t think I get a wizzo button for that or anything but its still kinda cool. :) This is definitely not lacking in the caramel flavor department and...” Read full tasting note
    94

From 52teas

Some things are just meant to go together. A slice of ooey-gooey caramel cheesecake and an amazing black tea is one of those things, and now, you don’t have to go to a nice restaurant and pay an arm and a leg to enjoy it, AND you can enjoy it guilt-free, even if you’re vegan! Here’s our new premium black tea blend, fused with natural and organic cheesecake and caramel flavors and blended with bright marigold petals. If you can’t fall in love with this tea, you should just stick to coffee.

Our Tea of the Week for the week of August 27, 2012

2017 Reblend: This is a reblend from Frank’s era – from late summer/early fall in 2012. This tea! This! I want to start by saying that this delicious tea does well with the usual recommended ‘wait & cool’ time that I usually recommend with all my teas. The flavors do come off as a bit ‘less than expected’ when I took my first sip (right after I poured the freshly brewed tea, before I allowed it to cool for the 10 minutes I usually recommend) but after those 10 minutes – Oh! My! This is so good. A pleasantly smooth black tea base with sweet notes of cheesecake and caramel. What’s not to love?

Now, I didn’t stick to the original recipe precisely, mostly because my base is quite different. Frank used a blend of Assam, Darjeeling & ‘Chinese’ Black Teas. My blend is Assam, Ceylon & Yunnan. So we may or may not be ‘similar’ on up to 2 of the three teas in the blend – since Frank was not specific about which type of Chinese black tea he used (or even if it was a blend of more than one type of Chinese black tea.)

But that’s neither here nor there. I selected my base based on taste – I like the rich, malty flavor of the Assam but I feel that it can be rather overwhelming sometimes (and can go a bit bitter on you if you’re not paying attention to it), I also like the robust, earthy flavor of a high quality golden Yunnan. I like the way these two teas play together. I choose Ceylon as a playmate for the other two teas because Ceylon is a smooth, remarkably mild tea that can temper the other teas a little and help create a pleasingly round flavor. And that’s what you get with this base – a smooth, coppery cup that is pleasing in flavor and nicely round. Not overly aggressive. And it works well with this combination of flavors. Rich, buttery caramel flavors mingling with a tangy cream cheese note – so delightful!

Ingredients: Organic black teas, organic calendula petals & natural flavors

To brew: Don’t overleaf this one. If you want to go latte, you should use a little more leaf to avoid diluting the tea, but otherwise, go with a slightly rounded teaspoon of tea to 12 ounces of near boiling water. I haven’t used boiling water in my tea for a while now, I find that when it’s brought to the boiling point, even with a black tea, the tea tends to become rather astringent and by simply dropping the temperature to 205°F – just 7° cooler – the tea is far smoother and more pleasing. So by not overleafing this tea and keeping the steep temperature slightly lower than a boil – you’ll get a much more satisfying cuppa.

Let it steep for 2 1/2 minutes, strain and allow to cool for 10 minutes. The cool time – as I say in the above description – is essential to allow those flavors to develop and believe me when I say – you want those flavors to develop!

About 52teas View company

At 52teas.com, you will find unique, hand-blended artisan loose leaf teas: a new limited edition creation every week of the year. We pride ourselves on offering truly unique, one-of-a-kind tea blends that you won’t find anywhere else.

57 Tasting Notes

90
6768 tasting notes

This was a goodie! Smooth and creamy! sweet and gooey. Very much like Caramel Cheesecake! YUM!

Sure wish I had more!

jessiwrites

Gah, that sounds delightful.

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230 tasting notes

I’m not sure what I did wrong. I am not getting any caramel notes just a kinda blah black tea. I had to dump it out! Too much leaf? not enough leaf? I don’t know. Not rating this one because I am not sure what happened here….

GiggleGoddess

How much did you use and for how long? Frank suggested to try using more next time for Cinnamon Roll HB to see if that’ll bring out more of the sweetness of the brown sugar and cream cheese.

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95
9 tasting notes

Yumm-o! This was perfect. I could easily drink this every day. It was perfectly balanced, just enough caramel with just enough cheesecake. I had this hot, well room temp by the time I got to enjoy it, but I’m thinking it would be awesome iced too.

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82
103 tasting notes

I feel like my tasting notes have been a little blah lately, but honestly, besides 52Teas’ Butterbeer and Graveyard Mist (OMG) I haven’t really been inspired. Now, this tea tastes very nice. I get the caramel reference but not really the cheesecake reference. I do sweeten my tea. Maybe I will try it with a little soymilk to see if that brings out the cheesecake flavor. It was good, just for me there was no WOW factor. Am I just spoiled?

Preparation
Boiling 5 min, 0 sec

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80
1275 tasting notes

Whoa. This is some seriously dead-on flavor. Creamy caramel goodness, yum! It holds up well to a second steep too. This is making me feel all warm and cozy. Thanks for putting some in my Secret Turkey package, RogersCK!

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84
95 tasting notes

I made a pitcher of this tea at the beginning of the week and have been enjoying it chilled each morning. I brewed it using water just under boiling for 3 minutes.

This is a great caramel black tea. It is smooth, creamy, and kind of sweet. I don’t add sugar or dairy to my tea in general. The sweetness in this case is all the tea. The cheesecake comes through in the aftertaste for me. This has been an enjoyable tea that I looked forward to drinking.

Preparation
200 °F / 93 °C 3 min, 0 sec

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90
6 tasting notes

Oh my wow.
This is one of the few flavored teas I’ve tried that actually tastes as I expected. It’s delicious! The caramel and cheesecake flavors are perfectly balanced and do not taste artificial.
I’m in love.

Preparation
4 min, 0 sec

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78
1257 tasting notes

Black Tea Friday! One of my 2017 52Teas blends, still in a sealed pouch. Until today.

Brewed 3g in 350ml 205F for 3 minutes, and let the cup cool just slightly. The tea smells incredibly sweet and creamy… I do get caramel, but also that coconut note I seem to get sometimes from vanilla/cream/cake flavorings. The base tea is quite smooth with some nice bread, raisin, and honey notes, with a sweet flavor filling out on the tongue. It tastes of burnt sugar with a bit of vanilla toward the end of the sip. I never seem to pick out any cream cheese sort of flavors from cheesecake teas, but I’m quite satisfied with the sweet dark caramel/burnt sugar note of the cup.

Flavors: Bread, Burnt Sugar, Caramel, Coconut, Cream, Honey, Raisins, Smooth, Vanilla

Preparation
205 °F / 96 °C 3 min, 0 sec 3 g 12 OZ / 350 ML

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768 tasting notes

Yum! A friend from Winnipeg is here for the weekend and we brewed multiple pots of tea last night. All of them were good, but this was the clear winner. Smooth and creamy and caramel-y, we both loved it.

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84
735 tasting notes

Caramel teas are another huge weakness of mine. When I ritualistically opened the package for the first sniff before steeping, I was greeted with such a rich, sweet aroma. It smelled so creamy and buttery. Like faintly caramelized brown sugar and something tangy. Just decadent.

The black tea, as I’ve mentioned before, is higher quality than what most tea companies make flavored blends with. As far as the cheesecake flavor goes, it is mild and kind of reminds me of flan. There is definitely more buttery caramel payoff in the smell of the tea than the actual taste. Which is kind of disappointing to me. While this is nice and will make a wonderful breakfast tea, it’s not exactly what I was looking for.

EDIT: I want to note that the tasty caramel flavor gets stronger as my tea approaches lukewarm. I’m thinking this might be awesome iced. Gonna try that tomorrow.

Flavors: Brown Sugar, Butter, Caramel, Vanilla

Preparation
3 min, 0 sec
Jlvintagelove

U made me want a cup…to bad they don’t sell it anymore =(

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