I was just wondering what the base for this is, because I can never taste it through the cinnamon. It says “China black”: Ceylon? I was just thinking Ceylon would be a good base for this but I still can’t taste it. Oh well.
Other than that, no complaints here. My mom hates this tea but I’m in love with it, enough that I’d probably rebuy it in the winter. I would like to find a cinnamon tea that my mother actually likes, but if I don’t find it in the next eight months or so I’ll reorder. We’ll see how it goes.
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I don’t know for sure but my guess is the “China Black” is Keemun or a blend containing primarily Keemun. Harney refers to it’s “China Black” as Keemun in the description of English Breakfast. Ceylon is from what is now Sri Lanka so if it’s in there it is probably playing a supporting role.
Oops, my geography is off. I’ve never had Keemun on its own so I’m not sure exactly how it takes, but that sounds like it makes sense!
I don’t know for sure but my guess is the “China Black” is Keemun or a blend containing primarily Keemun. Harney refers to it’s “China Black” as Keemun in the description of English Breakfast. Ceylon is from what is now Sri Lanka so if it’s in there it is probably playing a supporting role.
Oops, my geography is off. I’ve never had Keemun on its own so I’m not sure exactly how it takes, but that sounds like it makes sense!
Hehehe, my geography is almost always off, too!