The more I drink of this, the better I like it; it’s a nice, sweet, mellow tea, and for a black tea it’s very relaxing, and perfect for lazing around with after a heavy Sunday lunch.

My brewing method for black teas changed a few days ago when my new yixing teapot, that I’m reserving for black teas, arrived; it’s nowhere near being fully seasoned yet, and possibly it’s all in my head, but my black teas do taste just a little bit more fabulous when I make them in my new pot.

Flavors: Caramel, Hay, Honey, Malt, Tea

185 °F / 85 °C 1 min, 0 sec 2 tsp 7 OZ / 200 ML

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The argument had raged for months and years; he would say something hurtful and cruel, and then I would shoot back a likewise response. The good cups and a beautiful clay teapot were in shards all over the kitchen floor; tomato ketchup dripped from the balustrades, and the cat, named in honour of the great Richard ‘Kinky’ Friedman, was making a mew of distaste. And so, after wrestling with the mathematics of it for many, many sleepless nights, I realised that no-one would, in fact, be able to qualify or quantify the difference between an 87-rated tea and an 86, so I stopped rating tea.



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