I love black tea, and by that I mean brews from leaves of Camellia sinensis and C. s. assamica, nothing else, milk and sugar please.
Earl Grey is basically Assam flavoured with oil of bergamot, a citrus fruit. It’s OK if there’s no plain tea. But many café employees believe that Earl Grey is plain tea.
Sometimes I drink honeybush which is kind of nice, but that’s another plant and nothing compared to real tea. I don’t like rooibos much.
Here are my favourite teas.
- Assam CTC. This is Crushed, Torn and Curled Assamica. Dark, strong, the main ingredient in “English breakfast”.
- Yunnan (Swedes, this is pronounced “jynnän”; Anglophones, you will never learn to pronounce that first vowel) and Keemun. Chinese black teas with a hint of woodsmoke, like delicate versions of the outrageous Lapsang souchong.
- Black tea dust. This is actually considered low-budget stuff, but it makes for a strong brew which is what I mainly care about.
I don’t like these:
- Oolong and Darjeeling. Sour-tasting.
- Ceylon. Weak unsatisfying stuff. Maybe I should try grinding Ceylon into dust.