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This is a black tea which makes me wish I could handle drinking black tea all the time. As is, a small cuppa with breakfast and the rest of the pot for my plants is the way it goes.

I tried this tea on a whim several years ago and was completely floored by it. I had never had such a smokey tea before, and I was living in a very snowy area. It was the perfect winter breakfast tea. It was also delicious with a little Bolthouse Farms Vanilla Chai Latte, but Bh has since changed the recipe so it might not be quite the same anymore.

Compared to Lapsang Souchong, Scottish Breakfast is milder. The smokiness will still make your tongue tingle, but it won’t overwhelm your senses like L S can (and won’t make your tea cupboard smell like woodsmoke). That said, if you don’t know how you feel about a brisk cup of black tea, be wary of this one; you might be able to cut with milk or something, but it doesn’t sweeten well. This is a cup for those who don’t care for sweet things to begin with.

Preparation
Boiling 3 min, 30 sec

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South Bay Area, CA

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