Tuesday, August 9, 2011
Bengals for Breakfast
As you might imagine Bengal Breakfast is an English Breakfast type. It has a very pleasant dry aroma, with a definite hint of citrus, along with the Assam. I brewed it for 3 minutes at 210 degrees. It continued with a lovely slight citrus, slight floral aroma. In the cup, it is a fairly light amber. It is a fine tea, pleasantly malty, but not heavily so and the citrus and flower are right there, though a bit more muted. An excellent tea.
For breakfast, I had their Black Tea, which is a somewhat stronger version of the Breakfast. I didn't find it as pleasant, but it is a decent cup of tea. By the way, one sachet will make 3 cups, but they're weak. It does indeed, do fine for 2.
Another way of recycling I discovered on the back of Tea Time Magazine. Perhaps you have broken the last cup of Great-Aunt Harriet's set and you are are heart broken. Don't despair completely, but contact the good folks at Vintage Revival, http://www.vintagerevival.com/ and they can take the pieces to make you some very pretty jewelry from it. My Gramma 'Duffee, who was not artistic, would, however, save bits of broken china from things she loved and glue them in pretty patterns on plain white dishes and hang those on the wall. I wish my uncle has offered them to us, I would have loved them.
I have been checking out the vendors at World Tea East and there is such a variety. There are the commercial ones for people in business,, but there are also folks selling tea themed clothing, at least 2 book publishers and several tea accessory sellers. There are many classes to take and I will describe more of them for you tomorrow.