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rooibos caramel

Based on 1138 reviews
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23g sample
makes 10 cups
€1.75
85g
16c per cup
€6
454g
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rooibos caramel
Our Rooibos Caramel is a naturally caffeine-free treat with rich notes of caramel flavouring (that is sugar-free!) is sure to have you saying, 'wow! that's good!' Soft and satiny, like a melty caramel. To top things off, this Rooibos Caramel blend has a rounded, sweet and mellow finish.

This is a decaf tea | Steep at 100°C for 5 minutes.
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Customer Reviews (1138)

Meet our rooibos farmer, Niklaas Jakobus Slinger

To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tender them. Our Roots Campaign connects our customers with the rich stories and the farmers behind some of our most popular teas.

farmer
How long have you been growing tea?
32 years. I started working as a laborer on a neighboring Rooibos Farm and for the past 14 years I have been growing Rooibos on my own farm.
What got you started in the tea industry?
I grew up on a Rooibos Farm. After I left home, I worked on different farms producing a wide variety of agricultural products, but my love for Rooibos and the area in which I grew up brought me back home. Since I was a small boy, I dreamed about owning my own Rooibos Farm and 14 years ago my dream came true with the help of my previous employer who helped me to loan money to purchase my own Rooibos farm.
Can you describe a typical day out in the field? How many hours would that be?
During Harvesting season (January - April), I leave home at 05:00 in the morning to turn the Rooibos fermentation heaps on the drying yard. I then go to the fields and start harvesting the Rooibos. At 10:00 I return to the drying yard to open the fermentation heaps and spread the Rooibos thin and evenly to dry. I then continue harvesting till we break for lunch at 12:30. After lunch (14:00) I take the harvested Rooibos to the drying yard for further processing. After cutting and bruising the tea is put into fermentation heaps around 18:00. After that we collect the dried Rooibos from the drying yard. My day ends at around 19:30. A typical working day is around 13 hours during harvesting season.
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ingredient

ingredients & lore

blended with rooibos tea and natural caramel flavour
Caramelisation is the result of removing water from sugar using heat. The sugar is heated slowly to about 170ºC, and the molecules break down and re-form into compounds with a characteristic colour and flavour. You could also start with a mixture of sugar and water, if you're concerned about the sugar browning too quickly. To make caramel sauce, heavy cream is added near the end and quickly whisked to integrate it into the dark syrup and prevent burning.

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Adagio Teas Operations Europe Ltd. Registered in England No: 10654902. VAT No: GB932208349. Registered office: 3rd Floor, 207 Regent Street, London W1B 3HH, UK
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April 19, 2020
Very good range of teas, quick delivery.
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