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Many, many, many thanks to Ricky for sending a generous amount of this to me (in the most beautiful little Kusmi tin)!

I made some rugelach for the holidays yesterday, and wanted a completely classic tea to go with it. The one instantly came to mind. I knew it would be perfect even though I hadn’t tasted it yet because a) It’s from Andrews & Dunham Damn Fine Tea and b) it is a Ceylon which tastes so good with pastry!

Yay, I was right! This tea is so balanced: medium bodied but good with a little milk and sugar. Classic tea flavor. I usually taste a lemony profile in Ceylons but I did not taste it in this one. This has a much sweeter round flavor to me – much more like an Assam without the boldness. Absolutely spot on with the rugelach. It did not compete with the buttery cinnamony puff of heaven-in-cookie-form, but rather supported it. Nice.

Preparation
Boiling 4 min, 0 sec

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Bio

I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes

Location

Collingswood, NJ

Website

http://jackiemania.wordpress....

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