Coffee…ugh!! Much as I have tried to appreciate its distinctive flavour over the years I just can’t. I am a tea drinker through and through, from leaf to bag…my preference is fresh leaf, in particular Fortnum and Masons ‘Fountain’ Blend:
‘Northern India’s contrasting styles of tea – dark, malty Assam and the lighter Darjeeling – are not usually combined, but in the spirit of the innovative traditions of Fortnum’s Fountain restaurant, they have been united here to great effect. Light, yet stimulating, this is ideal after lunch as a post-prandial refresher’.
Taste and Strength
Light and bright, an unusual combination
When to Drink
Best in the afternoon
Assam and Darjeeling, India
Use boiling water and brew for 3-5 minutes depending on taste. Serve with milk or brew lighter and drink without milk.
Airtight container, preferably a tea caddy
and for later the cold dark winter nights I would certainly recommned ‘Spice Imperial’ by Whittard of Chelsea.
Whittard of Chelsea, 184 Kings Road, London, England
Black – a blend of oriental teas with spice and orange
However Tea was first referenced in a London newspaper, The ‘Mercurius Politicus’ in an advert from September 1658.
The ‘China Drink’ as it was described was called ‘Tcha’ by the Chinese which soon became Tea but it was the marriage of Charles II to Portuguese princess and lover of tea Catherine of Braganza. She made the drink a very fashionable beverage first at court, and then among the wealthy classes as a whole. It was then that the East India Company began to import tea into Britain, its first order for 100lbs of China from Java being placed in 1664.