Description
💫 Pu-Erh🍬 Caramel Notes🍃 Aged Tea🌿 Loose Leaf
The dessert pu-erh — Yunnan’s aged dark tea with real caramel pieces, the funky earth of pu-erh meeting the sweetness of toffee.
Pu-erh — pronounced “poo-air” — is the Chinese tea that’s aged on purpose. Leaves from the broad-leaf tea trees of Yunnan Province are processed, pressed, and then deliberately fermented over months or years; the result is a dark, earthy cup that drinks closer to coffee than to most tea, with a characteristic “funk” that pu-erh drinkers come to expect and appreciate. Most teas are made fresh; pu-erh is made over time.
The Scottish Caramel name nods to Scotland’s long love affair with caramel and toffee — and the pairing works beautifully on a pu-erh chassis. Real caramel pieces (not just an added flavour drop) sweeten the cup at the top, while the deep-aged pu-erh body grounds it underneath. The cup ends up dessert-leaning without going saccharine — earthy, sweet, and full.
💫
Yunnan Pu-Erh Base
Aged Chinese dark tea, deliberately fermented
🍬
Real Caramel Pieces
Visible toffee bits in the leaf — not just flavour
✨
Earthy & Sweet
The pu-erh funk meets dessert sweetness
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Pu-Erh (flavoured)
Caffeine
Medium
Best Time
After-meal, evening
Format
Loose Leaf
Steep Time
3–5 min
Servings
~25 cups (50g)
Tasting Notes
🍬
Caramel Top
Aroma
The first thing the cup does is smell like caramel — cooked sugar, butter, a hint of the brown-sugar pan. Behind it, the deep earthy aroma of aged pu-erh leaves.
💫
Earthy Buttery Body
Body
Pu-erh carries the cup — full, earthy, slightly funky in the way only fermented tea is funky. The caramel rounds the middle without flattening the depth, and the body is buttery rather than astringent.
✨
Long Sweet Finish
Aftertaste
Closes with a long, slightly sweet aftertaste — caramel hangs around longer than the pu-erh’s earthiness, ending the cup on a dessert note rather than a bitter one.
How to Brew
01
Measure
One heaped teaspoon (about 2–3g) per 8oz cup. Pu-erh leaf is dense and broken — a level scoop is enough.
02
Heat the Water
Bring water to a full boil — 100°C / 212°F. Pu-erh is one of the few teas that prefers full-boil heat; the leaf can take it.
03
Steep 3–5 Minutes
Three for a softer cup, five for full earthy body. Pu-erh re-steeps multiple times — the second and third pours stay characterful.
Water
100°C
Time
3–5 min
Per Cup
1 heaped tsp
Drinks well neat — the caramel is built in, no sweetener required. A small splash of milk turns it into a Scottish-toffee dessert cup; pu-erh is one of the few teas that takes milk happily without losing its character.
About the Tea
💫
Yunnan Pu-Erh
The Heart
Aged Chinese dark tea from Yunnan Province, where the broad-leaf Camellia sinensis assamica grows. Processed, pressed, and deliberately fermented to develop the deep earthy character that defines pu-erh — the only category of tea made by aging.
🍬
Real Caramel Pieces
The Sweet
Actual caramel pieces in the blend — visible in the leaf, slightly soft, dissolving into the cup as the leaf steeps. Not a syrup or a flavour drop but real cooked-sugar bits, which is why the sweetness lands round rather than sharp.
✨
Caramel Flavour Round
The Round
Natural caramel flavour rounds the cup, making sure the caramel pieces aren’t the only sweetness in play — the flavour distributes through every sip rather than only the ones that catch a piece. The Scottish-toffee character comes through cleanly.
In the tin
Pu-erh tea, caramel pieces, natural caramel flavour.
Origin & Sourcing
Built on aged Yunnan pu-erh — the only category of tea deliberately fermented over time — with real caramel pieces and a natural caramel flavour. A dessert-leaning cup that pairs the pu-erh’s deep earth with Scottish-toffee sweetness, blended in small batches for the Sampson shelf.
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