A sweet, mellow tea with velvety notes.  Buttery with hints of vanilla.

Information:

Caramel owes much of its legacy to the famous chocolatier Milton Hershey.  Before branching into chocolate, Milton brought a confection normally made by grandmothers using butter, vanilla, and sugar to national attention.  He formed the Lancaster Caramel Company and then sold it in 1900 for the whopping sum of 1million dollars thus creating the American Caramel Company.  That company - if you can believe it - even had its own banknotes printed.  But enough about that.  The taste of caramel is what is truly amazing.  Crème caramel...caramel popcorn...caramel ice-cream...caramel cubes...caramel apples.  Any way you look at it caramel is delicious.  Its sweet butteriness makes this tea one of the great dessert teas.  The slight vanilla notes of the blend mix perfectly with a little milk and a dash of sugar.  This tea, true to form, tastes like a million bucks.

What type of tea do we use, how do we flavor the tea and why do we use natural flavors?    

Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic 'Ceylon' tea character which is noted by floral bouquet and flavor notes, touches of mild astringency,  bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas.  (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This 'dual peak period' allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.

Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat. 

Thirdly, we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat 'soft' and the flavors slightly muted, but for many this is a refreshing change and  one of the desired attributes of our naturally flavored teas.