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A cup of tea...

Discussion in 'Food and Drink Talk' started by AlexNoodles, Sunday April 26, 2015.

  1. pjgh


    For breakfast, it just has to be the classic English Breakfast - a blend of Assam, Ceylon and Kenyan. It'll be strong, it'll be astringic and it'll be dark. It'll take milk. THAT is a Breakfast tea.

    One tea, as a single Estate tea that meets that (for me) is Bukhial Estate Assam. 3 minutes with boiled water, splash of milk and you have heaven.

    There are so many teas out there ...

    That tea in Manc was probably 'Yorkshire Tea' :D
  2. 49er


    Sadly not. Tried Yorkshire on the advice of some friends from Leeds and was not all that struck.
  3. Sabre


    I drink Twinings Everyday.

    The Assam gives a wonderful malty, thickness.

    The Kenyan, gives the blend briskness, strength and guts.

    The Indonesian, brings a lightness and lovely colour.

    And the Yunnan, which comes from the birthplace of tea, adds a mellow toastiness - and complements the whole blend perfectly.

    I add a lot of milk, and keep the tea bag in the cup, I got this habit whilst living in Holland with weak tea bags.
    frank06 likes this.

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