412 Tasting Notes
This is getting to be one of my regular teas, and I really can’t explain it. I have higher quality teas at hand, but when I want a warm tea-with-milk or evening pick me up, I keep on reaching for this fellow.
The leaves of this tea are very fine cut, so it does make for a not so fun post-tea cleanup.
I had another cup of this last night, with milk. Ceylon has been used to death, and so many tea lovers have fallen out of love with it. Buy good Ceylons are versatile, if a little astringent, friends, and they make wonderfully fragrant brews, both hot and cold, with milk or without. They are also make for an unobtrusive base for any home-made blend that you want to make, and go well with lemon, Moroccan mint, mint, oranges, etc. This tea is my favourite BOP Ceylon blend, and is fantastically well behaved and dependable. And I just love the very “tea” smell of it when I open the caddy.
Don’t give up on Ceylons just yet, that is all that I’m saying. They are the bread and butter of tea, IMHO.
Life is better when you have heating on, and the sun starts to shine between the clouds. I’m having this plain, with some Moroccan mint that I grow in pots outside my apartment. This tea grows bitter very quickly, so if you don’t enjoy the bitterness of tea, add sugar, honey, stivia or any other kind of sweetener that takes your fancy.
I’m hoping that the bitterness and the mint will clear away some of the fogginess left by the cold (which, alas, has yet to pack its bags and leave me be).