Black tea flavored caramel - Salted butter caramel - Teatower

Salted Butter Caramel

Close your eyes. You're in Brittany, standing outside a crêperie. The aroma of caramel melting in salted butter drifts through the door. Now open your eyes: it's in your cup.

The Salted Butter Caramel is an utterly indulgent flavoured black tea, inspired by the famous Breton speciality. Cubes of genuine caramel (condensed milk, butter, glucose syrup) are blended directly with black tea leaves, with a touch of sea salt that reveals the caramel's full depth. This isn't an artificial flavour — it's real caramel, in real tea.

Tasting Profile

The liquor is a deep amber brown, brilliant and velvety. On the nose, caramel dominates immediately — warm, buttery, nostalgic. On the palate, the Chinese black tea provides a malty, full-bodied structure that prevents the blend from falling into excessive sweetness. The sea salt arrives at the finish — subtle but decisive — transforming the sweetness into something complex, addictive, and elegant.

When to enjoy it?

At breakfast to replace hot chocolate (same indulgence, fewer calories). At afternoon tea with a shortbread biscuit. Or in the evening with a splash of milk for a comforting latte version. It's the favourite tea of people who say "I don't like tea".

Gourmet pairings

Sublime with a Liège waffle, a chocolate fondant, a sugar crêpe, or Breton galettes. It's also the ideal tea to accompany a hard cheese platter (Comté, Beaufort) — caramel and aged cheese is a secret pairing.

Ingredients

Chinese black tea (80.75%), caramel pieces (sweetened condensed milk, glucose syrup, concentrated butter, sorbitol syrup), sea salt (5%), flavouring.
Allergens: contains milk.

Brewing instructions

• Temperature: 90-95 °C
• Steeping time: 3 to 5 min
• Quantity: 2.5 g for 25 cl
• Caffeine: Contains caffeine
• With milk? Yes! A splash of oat milk or whole milk enhances the caramel beautifully
• Perfect moment: Breakfast or afternoon tea

Did you know? Salted butter caramel was invented in 1977 by Henri Le Roux, a Breton chocolatier based in Quiberon. Before him, no one had dared put salt in caramel. Forty-seven years later, it's in your tea.