Caramel Latte No. 15 | Loose Leaf Black Tea photo 1
Caramel Latte No. 15 | Loose Leaf Black Tea photo 2
Caramel Latte No. 15 | Loose Leaf Black Tea photo 3
Caramel Latte No. 15 | Loose Leaf Black Tea photo 4
Caramel Latte No. 15 | Loose Leaf Black Tea photo 5
Caramel Latte No. 15 | Loose Leaf Black Tea photo 6
Caramel Latte No. 15 | Loose Leaf Black Tea photo 7
Caramel Latte No. 15 | Loose Leaf Black Tea photo 8
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Caramel Latte No. 15 | Loose Leaf Black Tea

$4.00

Caramel Latte No. 15 is a bold and cozy black tea blend crafted for latte lovers. Featuring Kenyan black tea, real coffee grounds, and smooth caramel undertones, it offers the flavor of a café favorite with none of the sugar or syrups. Naturally energizing and infused with probiotics, this blend is perfect for early mornings or a midday treat—with comfort, clarity, and no crash.

Packaging

Variants and availability
  • Tea Disc Sampler · Packaging: Tea Disc Sampler · $4.00 · Sold out
  • Tea Box - 14 Tea Discs · Packaging: Tea Box - 14 Tea Discs · $20.00 · In stock
  • Humidor Starter Set · Packaging: Humidor Starter Set · $99.00 · Sold out

Sold out

How to brew

TasteMatch starting point

Black

The product’s leaf type points to black preparation. Start with the cited temperature and steep time, then adjust for the leaf.

Black

Malty and brisk. Takes milk well.

Baseline: 2.5–3 g loose leaf per 200 mL water.

Water
203–208°F / 95–98°C
Steep
2–5 min
  1. Use 2.5–3 g loose leaf per 200 mL (ISO 3103 uses 2 g per 100 mL).
  2. Bring water to 203–208°F / 95–98°C, just off the boil.
  3. Steep 2–5 minutes — shorter for Darjeeling, longer for Assam or breakfast blends.
  4. Strain and serve plain or with milk.

Recipe references: UK Tea Academy, ISO 3103

Tasting notes & sources

Herbal infusions aren't tea

Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.

Why ISO 3103?

ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.