I used a heaped teaspoon and brewed this for three minutes – boiling water.

This is a very fine, granular tea, like an Assam or similar. I – sort of – agree whith Angrboda’s mention of a smell of pear to the dry tea. I get a quite faint hint of the smell of a pear that’s been bruised or damaged, so that the flesh has turned brown and soft.

I have to say that I found the brew rather one-dimensional. I got a good basic tea note in the nose and the mouth – and that was about it. I thought this note just a little on the harsh side – perhaps it would do better with milk or cream, neither of which I use. There might have been the tiniest hint of dark chocolate or coffee, but right on the outside edge of my sense of taste, I’m really not sure about it. I didn’t get any pear in mouth or nose.

This actually takes me back a bit. It reminded me strongly of the loose tea my family bought when I was a youngster, probably before tea-bags were widespread. What it was I no longer remember, but it would certainly have been just ‘tea’ and bought by brand name – PG Tips or Typhoo or some such – a blend, obviously.

Nostalgia aside, this was an ‘okay’ tea but nothing at all special. Something to go with the bacon and eggs at breakfast.

Edited to add – It was actually a bit more chocolatey when I was down to the last inch or so in the mug and it had gone cold; however, the harshness of the basic tea note was more noticeable, as well, cutting through the chocolate.

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Happily retired male.

Started exploring ‘proper’ tea in March, 2010 after decades of PG Tips teabags. I was initially looking for ‘the perfect tea’; now I don’t want to find one – I’m so much more enjoying exploring the variety.

A confession: I take my tea with four sweeteners to a half-pint mug.
28/05/2012 – I’ve decided to wean myself off the sweeteners, starting this morning, so, three per mug instead of four (I’m getting a growing feeling that I’m failing to get the best out of some of the oolongs and greens I try and I intend getting a gaiwan and the appropriate little cups, and sweeteners don’t seem to be appropriate, there). 16/02/2013 – since New Year’s Day I’ve only been using two sweeteners. I’m struggling to get used to it, to be honest – some teas are more difficult than others.

How I make tea: either in a traditional teapot which holds enough for three half-pint mugs and has a removable infuser (London Teapot Company); or in a half-pint mug with an Agatha’s Bester filter. Sometimes I vaguely think about getting some nice, genteel cups and saucers …

Important: I measure the tea with plastic kitchen measuring spoons – teaspoon and half-teaspoon sizes – so when I say a ‘heaped teaspoon’, as the correct measure is a levelled one, I should probably be calling it ‘two teaspoons’!


Derbyshire/Staffordshire, UK.

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