Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by NofarS
Average preparation
Boiling 2 min, 30 sec

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4 Tasting Notes View all

  • “I'm claiming a triple sipdown on this entry. First off, I finally made tea eggs, using the last of the Happy Lucky's Lapsang, plus the last of the Lapsang from the London Tea Room. Drew & I split...” Read full tasting note
    Terri HarpLady 3071 tasting notes
  • “sipdown! woot woot! This has a bit of a fruity taste to it. It's not a dark bold brew but it is pretty decent. it's a nice one to be drinking with my apple cinnamon bread thingy lol ” Read full tasting note
    78
    Silaena 5370 tasting notes
  • “This is becoming an office favourite (in place of my F&M Keemun, that has run out and I haven't had time to replace), with a fruity sparkly presence that reminds me of a bubbly, bouncy young woman....” Read full tasting note
    93
    NofarS 412 tasting notes

From The Tea House - Covent Garden

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4 Tasting Notes

3071 tasting notes

I’m claiming a triple sipdown on this entry.
First off, I finally made tea eggs, using the last of the Happy Lucky’s Lapsang, plus the last of the Lapsang from the London Tea Room. Drew & I split one, & he thought it just tasted like a boiled to him. Of course, there is much more to the flavor than that, but I’m not quite sure how I feel about them, to be honest. They look cool though!

The third sipdown is for this Nilgiri, thanks to NofarS.
I’m enjoying it as an after lunch tea. It’s a little on the bright & edgy side for me today, but not a bad cup, & will be followed by a shower, as I have a new student coming in about an hour. I don’t want them to realize what a slob I am until they’ve had a chance to get to know & love me first! :)

Bonnie

I don’t like them plain either, but with other things like fish, not bad. (Smoked eggs) At least you tried. I think the Chinese way is to soak them way longer!!!

Terri HarpLady

I ate 2 for brunch, along with a few olives, some of my fermented dilly green beans, & tea. I sprinkled the eggs with sichuan pepper & a little salt. Not bad. Probably not something I’ll make again as deviled eggs are way better! But it was worth a try, right? I might turn the rest of them into some kind of egg salad & try to pawn it off on the boys, LOL. I combined a couple of recipes I found online that required an initial boiling of the eggs, then cracking the shells, then a 2 hour simmer in a mix of the tea, orange peel, cinnamon stick, star anise, sichuan & black peppercorns, & tamari. I think that’s everything. They might be good topped with a little homemade mayo spiked with sriracha… hmmm….

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78
5370 tasting notes

sipdown! woot woot! This has a bit of a fruity taste to it. It’s not a dark bold brew but it is pretty decent. it’s a nice one to be drinking with my apple cinnamon bread thingy lol

Preparation
Boiling 3 min, 0 sec

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93
412 tasting notes

This is becoming an office favourite (in place of my F&M Keemun, that has run out and I haven’t had time to replace), with a fruity sparkly presence that reminds me of a bubbly, bouncy young woman. This tea can actually stand milk, but it really mutes it down, and that’s a shame. Not a tea for relaxing, but a tea for getting up and hugging people and doing great good things in the world.

Preparation
205 °F / 96 °C 2 min, 0 sec

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