81

1.5 tsp for 300mL @ 100C, steeped 4 minutes, drunk bare.

I am completely OUT of Assam. How the hell did this happen? The Tiger is not roaring. The Captain is lost at sea. Even the Gingia Estate tin is bare. I have some Kopili Estate Assam on its way to me, but damn it, I need Assam right now.

Scottish Blend will have to do. It’s not got the assertiveness, deep malt or raisin-y notes of some Assams, but for a CTC Kenyan (?) blend, it does very well. Plenty of black tea taste and body, provided it’s not oversteeped — I find at around 5 minutes its get all acidic and dark. Clean and mild finish. Dependable, and always better than I think it’s going to be.

Preparation
Boiling 4 min, 0 sec
Bonnie

Oh dear!

Michelle Butler Hallett

Oh dear that I ran out of Assam, or Oh dear that I’m being such a tea snob again? :)

I try never to run out of Assam. It’s something that when I crave it, nothing, absolutely nothing else will do. There’s something precious and irreplacable in those leaves.

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Bonnie

Oh dear!

Michelle Butler Hallett

Oh dear that I ran out of Assam, or Oh dear that I’m being such a tea snob again? :)

I try never to run out of Assam. It’s something that when I crave it, nothing, absolutely nothing else will do. There’s something precious and irreplacable in those leaves.

Login or sign up to leave a comment.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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