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100
drank English Breakfast by Typhoo
10 tasting notes

Every morning for as long as I can remember, my father’s breakfast has consisted of a pot of black tea and a slice of toast. My mother would put a bag of Typhoo into the pot first thing after stumbling out of bed. Then, after putting the kettle on, her sleep-addled brain would decide she’d forgotten to put a teabag in the pot and she’d go add a second one; then, after packing his lunch, she’d end up adding another one, and a fourth right before pouring the boiling water into the pot. Needless to say, I grew up drinking this brewed very strong. (These days, my father makes his own tea and packs his own lunch, and my mother sleeps in. Quite right, too.)

When I was in high school and stumbling toward my 6:00AM choir practice, I’d pour this into a travel mug and absent-mindedly dump about half the sugar bowl in with it. These days, I try to be better about limiting my sugar to a more reasonable half-spoonful, but whenever I’ve had an absolutely terrible week, I brew up an extra strong pot of Typhoo and go mad with the sugar. Maybe it doesn’t reflect the most refined palette, but it tastes like home.

Preparation
Boiling 8 min or more

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Bio

An American who scandalizes her British grandmother by branching out from good black tea, and whose father refuses to let her use his teapot lest she contaminate it with (gasp!) peppermint.

Location

Washington, D.C.

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