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Tarry Lapsang Souchong
Billabong Blend
English Breakfast
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This is the style of robust black tea that was drunk by the British at the beginning of the Opium Wars with China.Tea from China was becoming harder to obtain and the stronger black Indian Assam teas were just starting to become available. The tea merchants solution was to blend the teas from the two regions to ease the taste buds into the new stronger flavour of Indian Assam teas. The blend became very popular as it also made a strong brew that disguised the London water of the time.
This tea has a full smoky and malty flavour. It brews well in hard water.
Warm the teapot and tea cups
Use fresh water - Better still use spring or filtered water
Boil water to 90c - Or boil the jug & let cool for about 5 mins
Use 1 tsp per teacup (200ml) - 1 heaped tsp per mug
Steep tea for 3 minutes - Can steep for up to 5 mins
If a stronger brew is required use more tea
Best drunk with milk and can be sweetened with sugar or honey or if you are feeling a little decadent sweeten it with sweetened condensed milk.
Try with a slice of lemon and a little bit of sugar or honey.
Food Match: Full English Breakfast or any hearty meal.
Questions?
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