Given this tea’s superficial similarity to a Darjeeling I was a bit leery about adding milk to it. Actually it turned out to be not too bad. It gives the tea some toasty-ish notes at the start of each sip and then works its way into that sort of muscatel-like flavour as it moves across my tongue. The milk colours the tea nicely too and makes it looks like an English Breakfast of some sort. It doesn’t get that cloudy, greyish colour some teas get if they don’t mesh well with milk.

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.


British-Columbia, Canada

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