كراميل اسكتلندي، بو-إيره، ثلاثة أعوام قديمة

The almond pieces are bigger than I expected and they soften into this buttery, nutty note that plays really nicely against the earthy pu-erh. I've been steeping it around 3 minutes and the caramel comes through without any bitterness.

The three-year aging really mellows the pu-erh, letting the almond and layered caramel notes come through without being cloying. I've made this my daily afternoon brew—it's smooth, earthy, and just sweet enough.

I was worried caramel would overpower the tea, but the pu-erh holds its own with that earthy depth underneath. Three years of aging really shows in how smooth it drinks, no bitterness even when I forget and let it steep too long.