I think my last review went under the regular Bohea heading from this company, but I think they are the very same tea. I doubt they change the blend for different historic sites.

I wasn’t really drinking this much because the base was so weak. Then I saw a review by Mark. He said he had found the sweet spot, which was double the leaf, boiling water, five minutes.

I gave it a shot today and he was right. Now I can finally taste the tea in this cup. The smoke is still light, but the base got amped up enough to make for a nice breakfast cuppa today. And it didn’t need milk to tone it down, or sugar to tame or sweeten.

It still isn’t my favorite Bohea ever, but I can drink it. I am somewhat befuddled as to why they used Ceylon tea for the base since Bohea (pronounced boo-hee) is a corruption of the Chinese word Wuyi, which is where most of the early colonial tea came from. I realize that Bohea became almost a synonym for tea, so perhaps it was applied to Indian tea as well. I prefer the Chinese base.

Thank you, Mark. Now I don’t have to send this packet packing!

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I am a music teacher, tutor, and former homeschool mom (25 years!) who started drinking loose leaf tea about twelve years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

I am also reviewing for Sororitea Sisters now!

My avatar is a mole in a teacup! Long story…

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