A blend of Assam, Darjeeling, and Ceylon black teas? Yes, please!
I’ve been having this as a morning tea for the past few days and have been deeply satisfied with it. It is a strong, dark tea, sure to wake you up!
I brewed the tea using my usual guide for black tea: nine grams of dried leaves in 20 ounces of near-boiling water for four minutes.
The dried leaves are broken and small—consistently dark with the occasional lighter tip.
I can definitely taste the Assam in the tea—bread-like and malty. It isn’t as malty as a straight Assam, though, so the blending with Ceylon and Darjeeling leaves seem to have tempered the flavor a bit. The tannins haven’t affected me as much, either, so that is plus. I normally don’t drink my teas with cream/milk or sugar, so I always worry about being affected by tannins in my morning cuppa.
Overall, I am enjoying this tea and have worked it into my morning routine, taking turns with a straight Assam, depending on my mood. Given the location and clime from which this tea gets its name, this is a perfect tea for a cold, windy, dreary morning like today.
Flavors: Bread, Malt, Toast
This really IS a strong one!
ashmanra: Yes it is! I can see why East Frisians are known for adding lots of rock sugar and cream to their teas, if this is a reflection of the way they make their tea. :)