Theo Sinensis wrote:I have other questions that I'll get to eventually, but I wanted to start from the ground floor and move up.
I'm curious about the teas chosen for certain kinds of teabags, and the level of quality used by companies like Twinings in their teabags. (In otherwords, is their dust better than the dust of others? )
At the same time, does anyone know what Tetley puts in their British Blend bags? I've heard and seen 'African and China black', but does anyone know from where the leaves originate?
All of this is leading up to the ambition of making my own blend of the perfect strong black breakfast tea, and buying the right teas to do that.
Theo Sinensis wrote:Thanks for that. It brings me to my next question. If one actually likes the strong flavour of these chopped-up particles, how do I go about finding a full-leaf black that gets me what I want?
Does an Assam or Ceylon tea have that degree of strength, or do I need to look at African and Chinese teas only?
I have some samples coming from Upton, so maybe I can answer these questions myself in a few days, but I think it's better to ask people here with experience.