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    "id": 1074564,
    "title": "Taylors of Harrogate 40 x Sticky Toffee Brew Yorkshire, 112g",
    "slug": "taylors-of-harrogate-40-x-sticky-toffee-brew-yorkshire-112g",
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    "url": "https://teas.co.uk/product/taylors-of-harrogate-40-x-sticky-toffee-brew-yorkshire-112g/",
    "modified": "2026-09-25T23:30:32+01:00",
    "excerpt": "Yorkshire Tea Sticky Toffee Brew is a flavoured black tea built to taste like pudding, forty bags at a generous 2.8 grams each, picked into the Teas.co.uk curator selection as the richest of the Yorkshire dessert brews and the one that takes milk best.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. The toffee is warm and buttery rather than sugary, and it is built on the malt already in a Yorkshire-style blend rather than poured over the top, which is why it survives a splash of milk. Boiling water, three to four minutes, and taste it before you add sugar. If you are avoiding dairy, read the ingredient list on the box first.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Yorkshire Tea Sticky Toffee Brew is a flavoured black tea built to taste like pudding, and it belongs to a small category that Yorkshire Tea more or less invented for the British market: the dessert brew that still drinks like tea. Forty bags, 112 grams, which works out at about 2.8 grams a bag. That is a full everyday dose rather than the lighter fill a flavoured tea often gets, and it is the reason this one holds together under milk instead of tasting like sweetened water. The design problem with any toffee tea is that toffee is a sugar note and black tea is a tannic one, and the two naturally fight. The way round it is to lean on the malt already present in a Yorkshire-style blend, so the toffee reads as an extension of something the tea was doing anyway rather than as a syrup poured over the top. Judge it on that: if the toffee sits on the tea, it has failed, and if it grows out of the malt, it has worked. The Taste Profile\n\nToffee: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Warm, buttery and caramelised rather than sugary. It arrives on the aroma first and again on the finish, with the tea in between.\nMalt: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The Yorkshire-style backbone the flavouring is built on. Without this weight underneath, a toffee tea collapses into sweetness.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Full, helped by a generous 2.8 gram bag. It takes milk properly, which most flavoured teas do not.\nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Reads as sweet without being sweetened. Taste it before you reach for sugar, because the flavouring is already doing that job.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Taylors of Harrogate Taylors of Harrogate is the Yorkshire company behind the Yorkshire Tea name, and the Brew range is where it puts its flavoured teas. That last point deserves emphasis rather than a footnote. If you are avoiding dairy, read the box rather than this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying\n\nCount and weight: forty bags, 112 grams, which is about 2.8 grams a bag. A full everyday dose rather than the lighter fill flavoured teas often get.\nFlavoured black tea: a toffee flavouring over a malty black base. The exact declaration is on the current UK box.\nTakes milk: unusually for a flavoured tea. The body is there to support it, and a splash of milk is what turns the toffee note creamy rather than sharp.\nWhat it is not: not a herbal, not a caffeine-free evening drink and not sweetened. It is a full-caffeine black tea that tastes sweet without containing added sugar as far as we can tell from the format, which the ingredient list will confirm.\n How Does Taylors of Harrogate 40 x Sticky Toffee Brew Yorkshire, 112g Compare to:\n\nYorkshire Tea Biscuit Brew, 40 Tea Bags 112g: the same count, the same 112 grams and the same idea one flavour along. Biscuit Brew is the drier, more malted-biscuit reading of the trick; Sticky Toffee is the richer and more obviously sweet one. If you are buying a first dessert brew, Biscuit is the safer choice and this is the more fun one.\nYorkshire Tea Caramelised Biscuit Brew, 40 Tea Bags 112g: the closest neighbour of the lot, and the one most likely to make this purchase redundant. Caramelised Biscuit sits between Biscuit Brew and this, with the burnt sugar note but a drier finish. Buy one of the two rather than both.\nYorkshire Tea Cherry Bakewell Brew, 40 Tea Bags 112g: the fruit-and-almond route in the same range and the same format. A brighter, sharper drink that does not take milk nearly as well. Worth having alongside this one rather than instead of it, because they do genuinely different jobs.\n Ideal Brewing Conditions Flavoured black tea has a narrower window than plain black tea. Too short and you get the flavouring without the tea underneath it, which tastes thin and artificial. Too long and the tannin overtakes the toffee and you have spoiled a perfectly good pudding. The Standard Mug\n\nWater: straight off a fresh boil at 100 degrees Celsius. The toffee aromatics need full heat to lift.\nMeasure: one bag per mug of 250 to 300ml. One is plenty at 2.8 grams.\nSteep: three to four minutes, covered if you can. Covering keeps the toffee aroma in the liquid rather than losing it to the kitchen.\nMilk: a splash, added after the bag comes out. This is the version most people prefer and the one the blend is built for.\n The Pudding Cup\n\nMeasure: one bag in a smaller 200ml mug, for a more concentrated result.\nSteep: four minutes, covered, then squeeze gently rather than hard.\nFinish: a proper splash of whole milk or oat milk, which pushes it towards butterscotch.\nServe: after dinner instead of a dessert, or alongside a small one.\n Getting It Right in the Cup\n\nWater temperature: 100 degrees Celsius, freshly boiled.\nMeasure: one bag to 250 to 300ml, or 200ml if you want it richer.\nSteep: three to four minutes, then out.\nMilk: recommended. It is the difference between a toffee tea and a butterscotch one, and the body is there to take it.\nSugar: taste first. The flavouring already reads as sweetness and most people find sugar makes it cloying rather than sweeter.\nStorage: sealed, cool, dark and well away from other flavoured teas, which trade aromas with each other readily in a cupboard.\nNot resteepable: one bag, one mug. The flavouring goes on the first pass and a second gives plain weak tea.\nBest with: after dinner, mid-afternoon, and cold wet evenings. It is a comfort drink and it is honest about that.\n Safety And Purity Ingredients and dietary suitability: Check the current UK box before purchase; formulations and allergen advice can change. Allergen note: This matters more than usual here. If you are avoiding dairy, read the current box rather than relying on this page. Caffeine note: A full-caffeine black tea despite the dessert framing. It is not an evening substitute for a herbal infusion. Added sugar: the sweetness in the cup can come from flavouring alone. The ingredient panel on the box is the only reliable answer. Child safety: A caffeinated tea and not a children's drink, however much it tastes like pudding. Keep out of reach.",
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                "title": "Product Questions",
                "content": "Is Sticky Toffee Brew sweet?It reads as sweet without necessarily being sweetened. The toffee flavouring carries a caramelised, buttery note that most palates register as sugar. Does it work with milk?Better than almost any other flavoured tea, because the base is a full-bodied malty blend at about 2.8 grams a bag. A splash of milk turns the toffee note into something closer to butterscotch, and that is the version most people settle on. Is it caffeine free? Can I drink it in the evening?It is a full-caffeine black tea, not a herbal infusion, so treat it as you would any other strong builder's blend. The dessert framing makes people assume otherwise, which is worth saying plainly. How long should I brew it?Three to four minutes in water straight off the boil. Under three and you taste the flavouring without the tea underneath, which reads as artificial. Past four the tannin starts climbing over the toffee. How many mugs does the box make?Forty, one bag to a mug. How is it different from Biscuit Brew?Biscuit Brew is the drier, more malted-biscuit reading of the same idea. This one is richer and more obviously sweet, with a caramelised edge. Same count, same 112 grams, different mood. Should I buy this or Caramelised Biscuit Brew?One of the two rather than both. They are the closest neighbours in the range: Caramelised Biscuit keeps a drier finish, this one leans further into the toffee. Buying both tends to leave one box going stale. Can I make it iced?It works, though it is fundamentally a hot comfort drink. Brew two bags strong in 300ml, cool, then pour over ice and top with cold milk for something close to an iced caramel latte without the coffee. What food goes with it?Plain things, because the tea is already doing the flavour work. Shortbread, plain sponge, digestives, buttered toast. Pairing it with an actual sticky toffee pudding is too much of the same note. Are the bags plastic free or compostable?Check before putting bags in a food waste caddy. Where is the tea grown?It is a blend, which is what keeps a flavoured everyday tea consistent box to box."
            },
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                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsDoseabout 2.8 grams a bag (112g across 40 bags)A full everyday dose rather than the lighter fill flavoured teas often get, which is why it holds up under milk. Worked out from the pack weight and count.Format40 one-cup bags in a cardboard boxOne bag to a mug, 40 mugs to the box.Pack: Taylors of Harrogate 40 x Sticky Toffee Brew Yorkshire, 112g; a toffee-flavoured black tea in standard one-cup bags. Store sealed, cool, dark and dry, away from other flavoured teas. Read the ingredient list, the allergen advice and the best-before date off the current UK box.Components shown are those we can state honestly from the product name, the pack weight and the count. The dairy question in particular is left to the box rather than answered here.Sourcing & blend. Yorkshire Tea Sticky Toffee Brew comes from Taylors of Harrogate, the Yorkshire company behind the Yorkshire Tea name, and sits in the Brew range alongside Biscuit Brew, Caramelised Biscuit Brew and Cherry Bakewell Brew, all of which our catalogue already carries at the same forty-bag format. That is company heritage and not a statement about where this box was packed. The tasting profile below is our own editorial assessment against the current pack format and the brand's published description.What's in Taylors of Harrogate 40 x Sticky Toffee Brew Yorkshire, 112g, and what isn't:In: black tea leaf with a toffee flavouring, in a standard one-cup bag.Allergen note: flavoured teas are commonly packed on lines handling other products, and toffee flavours are a common place for dairy-derived ingredients; read the latest box for the current statement."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate 40 x Sticky Toffee Brew Yorkshire is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is almost pure toffee. Flavouring compounds are volatile and they leave the bag the instant hot water arrives, which is why the aroma is the most emphatic part of the whole experience and why a mug that has stood for five minutes smells so much flatter than a fresh one even though the liquid has lost none of its strength. Covering the mug for the first minute genuinely changes the drink, because it keeps those aromatics in the liquid rather than sending them into the kitchen.The flavour spike is where the blend either works or does not. The malt of the black tea base arrives across the middle of the tongue, and the caramelised note rides on top of it rather than beside it. That is the whole design: toffee is a sugar note and tea is a tannic one, and the only way to marry them is to build the flavouring onto malt, which is a caramel-adjacent note the tea already has. At 2.8 grams a bag there is enough base here to do that, which is why this reads as a tea that tastes of toffee rather than a toffee drink with tea in it.The base structure is a buttery, faintly burnt-sugar finish with the tea's own dryness underneath it. The dryness is doing useful work: it stops the sweetness accumulating across the mug, which is the failure mode of every dessert tea ever made. A well-judged cup should still taste like tea on the last mouthful rather than like syrup, and if it does not, the steep went too long and the tannin has flipped from balancing the sugar to fighting it.Getting it right in the cup. Use one bag per 250 to 300ml of water straight off the boil and give it three to four minutes with the mug covered. Under three minutes you get the flavouring without the tea beneath it, which is the most common complaint about dessert brews and is almost always a brewing fault rather than a blend fault. Squeeze the bag gently or not at all; a hard squeeze pushes tannin into a cup that is trying to taste sweet. Add milk after the bag is out, which moves the whole thing towards butterscotch, and taste before sweetening because the flavouring has already done most of that job. Cold brewed for six to eight hours it becomes softer and rounder, with the toffee clearer and the tannin almost absent.How water and temperature change it. The same bag gives a measurably different mug depending on how you treat the water. Full boiling water and a four minute steep pull more malt and more tannin, which deepens the toffee but narrows the margin before it turns astringent; water off the boil or a two minute steep keeps the flavouring bright but leaves the base hollow underneath it. Hard water is unhelpful here because it flattens sweetness as well as briskness, so in a hard water area half a minute longer, or a splash more milk, restores the balance better than extra sugar does. Soft water lets the toffee read clearly and needs slightly less time. None of this is a fault in the blend, it is the same leaf responding to the cup you build around it, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "A toffee-flavoured black tea that already tastes of pudding is a shortcut in the kitchen as well as in the mug. Five builds below cover the standard mug, the milky version it was really designed for, an iced one, a cold brew and a genuine sticky toffee sauce made with the tea itself.\nRecipes, born here first\n\n \n The Standard Mug\n \n How to make The Standard Mug with Yorkshire Tea Sticky Toffee Brew.\n \n 4 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 bag Yorkshire Tea Sticky Toffee Brew\n 250ml just boiled water\n A splash of milk\n \n \n \n Method\n \n Pour 250ml of water straight off the boil over one bag.\n Cover the mug and steep three to four minutes.\n Lift the bag out, squeezing gently or not at all.\n Add a splash of milk and taste before adding any sugar.\n \n \n \n What you'll end up with: A malty tea with a warm toffee note running through it. Covering the mug is the step people skip and the one that matters most here.\n\n \n The Butterscotch Cup\n \n How to make The Butterscotch Cup with Yorkshire Tea Sticky Toffee Brew.\n \n 5 min\n 1 small mug\n Easy\n \n \n \n You'll need\n \n 1 bag Yorkshire Tea Sticky Toffee Brew\n 180ml just boiled water\n 80ml whole milk or oat milk\n A pinch of sea salt\n \n \n \n Method\n \n Brew one bag in only 180ml of boiling water for four minutes, covered, to concentrate it.\n Warm the milk separately rather than pouring it in cold.\n Combine and stir.\n Finish with the smallest pinch of sea salt, which sharpens the caramel note.\n \n \n \n What you'll end up with: Closer to butterscotch than to tea. The salt is optional and does more for the toffee than sugar would.\n\n \n Iced Toffee Tea\n \n How to make Iced Toffee Tea with Yorkshire Tea Sticky Toffee Brew.\n \n 8 min + chill\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 2 bags Yorkshire Tea Sticky Toffee Brew\n 300ml just boiled water\n Ice\n Cold milk\n \n \n \n Method\n \n Brew two bags in 300ml of boiling water for five minutes.\n Cool the concentrate to room temperature.\n Fill a tall glass with ice and pour the tea over it.\n Top with cold milk and stir once.\n \n \n \n What you'll end up with: An iced caramel drink with no coffee in it. Brewing strong and diluting with ice and milk stops it tasting watery.\n\n \n Overnight Cold Brew\n \n How to make Overnight Cold Brew with Yorkshire Tea Sticky Toffee Brew.\n \n 8 hours\n 1 litre\n Easy\n \n \n \n You'll need\n \n 4 bags Yorkshire Tea Sticky Toffee Brew\n 1 litre cold water\n A sealed jug\n \n \n \n Method\n \n Drop four bags into a litre of cold water in a sealed jug.\n Refrigerate overnight.\n Lift the bags out and drink within two days.\n Serve over ice, with or without a little milk.\n \n \n \n What you'll end up with: Softer and rounder, with the toffee clearer and almost no tannin. Cold water never extracts the harsh compounds that fight sweetness.\n\n \n Sticky Toffee Sauce\n \n How to make Sticky Toffee Sauce with Yorkshire Tea Sticky Toffee Brew.\n \n 15 min\n About 300ml\n Medium\n \n \n \n You'll need\n \n 3 bags Yorkshire Tea Sticky Toffee Brew\n 150ml just boiled water\n 150g dark muscovado sugar\n 75g butter\n 100ml double cream\n \n \n \n Method\n \n Brew three bags in only 150ml of boiling water for eight minutes to make a very strong, tannic concentrate.\n Melt the butter and sugar together in a pan until it bubbles.\n Pour in the tea concentrate carefully and let it reduce for five minutes.\n Stir in the cream and take it off the heat.\n Serve warm over sponge pudding or ice cream.\n \n \n \n What you'll end up with: The tannin in a very strong brew is what stops the sauce being flatly sweet. This is the one recipe where over-brewing is the correct move."
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