Third_shift hasn't visited any places yet.
I’ve been drinking tea since the 70s, when a bunch of the über geeks at my very geeky high school became infected with anglomania due to repeated showings of Monty Python’s Flying Circus. Eventually I graduated to trying tea without milk and sugar, but I still have a soft spot for Twinings, Mariage Freres, scones, apple crumble with hot custard, and really tiny sandwiches. Favorite teas? Darjeeling, Genmaicha, Ti Kwan Yin, Dragon Pearl, various display teas, Lapsang Souchong. Looking for hints on how to make third shift work more bearable with tea.
New York tri-state area
