Quote:
Originally Posted by Stitchawl
Good morning, everyone! Heavy rains today. Raining cats and dogs!! (I just stepped in a poodle...) I've tried to mix a little Lapsang Souchong into a Ceylon Kandy... no joy... Poured it out and made a fresh cup of just Kandy. Kandy is a Ceylon Dimbula from the Kandy region of Sri Lanka, and I think I'm going to pour it out too... I really should stick to the teas I KNOW I like, but the Mad Scientist in me says 'explore your boundaries!' Balderdash! Give me Keemun tea! Assam tea! Mix some Assam with Ceylon Uva for an English Breakfast tea... I know those are good!
|
You'd think you'd learn.
One I like for a breakfast tea that includes a bit of Lapsang Souchong is
Peet's Scottish Breakfast blend.
Quote:
"This blend combines hearty India teas with the pungent smokiness of Lapsang Souchong.
Evocative of warm hearths and rugged Scottish countrysides, this is a rich, hearty brew. The blend combines India teas with the unmistakable smokiness of Lapsang Souchong. There are multiple leaf sizes in the mixture, ranging from small, flaky broken orange pekoe leaf pieces to long, Souchong grade whole leaves. It's a good tea for cold weather, with its full body, pungent taste, and woodsmoke aroma. "
|
Not sure how easy or hard it would be to get some there (probably hopeless), but worth a try if you can. Or, take a look for other options that describe themselves similarly. I find it a good morning tea on a cold wet day.
Quote:
But... but... but... Ti Kwan Yin is an Oolong, not a green. I don't understand? 
|
True. But it's so close to green it almost counts, especially the Jade version I have. In the end, though, I went with a Lung Chin.
For me, today, it's work, work, work, and a lot of tea. Starting out with Anniversary Breakfast Blend, but switching to Keemun shortly.