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This black tea has a rich body and delightful robust leathery or smoky flavour, due to the swampy soil in which the plants grow. It has become my usual breakfast tea. It is not overly high in caffeine, so I can make it strong, let it steep long, and mostly drink it with a generous amount of milk.
Mr Steep often steeps tea until he remembers to drink it. He enjoys this laissez faire approach, but the Gongfu method has seduced him, despite the requisite mindfulness to tea-making.
Mr Steep mostly avoids flavoured teas: flavouring rarely makes something out of nothing.
Mr Steep likes tea plain, or variously with lemon, fruit juice, honey, spices, cow’s milk or soy milk, as appropriate.
Mr Steep applies this philosophy to good coffee, too.
Calgary AB Canada
