Caramel Muối

I steeped this for exactly four minutes and the caramel comes out smooth and buttery, with just enough salt at the end to keep it from being cloying. The Himalayan salt is subtle, but it makes the black tea taste richer somehow. This is my new afternoon ritual.

I've been steeping this every afternoon since the tin arrived, and the caramel is genuinely smooth without being cloying, while the black tea base holds its own. The Himalayan salt shows up as a warm, savory finish right at the end of each sip.

The caramel is rich without being cloying, and that whisper of Himalayan salt really brings out the tea's depth. I've been brewing a pot every afternoon, and it turns an ordinary break into a little moment of luxury. This is exactly the kind of cozy, comforting sip I was hoping for.