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!