First let me explain a little something. This tea is going to be far stronger than I normally drink it due to my issues with sample sizes. You see, I use a perfect teaspoon (trademark thing here), which I’ve been told is actually closer to 1.5 tsp. Given that I use a (roughly) 16 oz mug, I generally fix whatever tea I’m making with two PT spoonfuls. Now the Tea Table sample sizes are probably made for someone who actually uses self control and reasoning, as they contain enough for roughly 2 1\2 – 2 2/3 PT spoonfuls (not heaping, but not level). Me, being the devil may care (read: lazy) man that I am, I just dump the package in. Now previously I’ve handled this by making a full 16 oz cup and about half of a 12 oz cup. The full cup I’ve been adding milk and sugar too, and the smaller cup I’ve been taking straight. This time around I forgot about the fact that I had developed that method, and added my normal amount of water.
I’m digging the result. It’s a bit of a punch in the face, but in the best possible way. You know, like if Natalie Portman punched me in the face because we were in a singles fight club. I took a couple sips of this before I doctored it up, and there was a solid bit of astringency there that follows on the heels of a nice full mouth feel. I did add a drop of milk and sugar, as that’s pretty much how I always drink my breakfast teas, and it’s a bit like putting a saddle on a bronco. It’s still an exciting ride, but it’s just a bit more comfortable.
A nice maltiness, a bit of astringency, full body, and a slight sweetness I picked up on even before I added the milk and sugar. This is a nice rich Scottish Breakfast.
EDIT: I forgot to mention, this tea makes me want to eat provolone.