I got these tea bags “free” with my flat when I moved in last year, and they’ve basically sat unloved in my cupboard since. Not for any particular reason, I think I just kept forgetting they were there. Since it’s firmly iced tea weather now, I decided to use up a decent handful of these by making sweet tea. The recipe that seems to strike about the right balance for me is 6 tea bags in 2 cups water for 5 minutes, with 1/4 cup of sugar. I then top it up to 2 litres with water.

It’s one of the best ways I know to ensure I get plenty of caffeine without having to drink hot tea all summer. I get caffeine withdrawal headaches if I go more than 3 hours without tea, but I blame my parents for giving it to me as a baby. Talk about addicted. The only problem with sweet tea (and my new best friend, anything cold brewed in lemonade) is the amount of sugar. I’m just glad I don’t have to go to the dentist anytime soon…

Anyway, this tea is strong enough to make a good base for sweet tea. It’s still possible to taste the black tea, rather than just sugar water, but it is still very sweet. It strikes a good balance, which is exactly how I like it. Clipper’s everyday seems more tannic than my usual Twinings, maybe with a tendency to be a little harsher/more astringent. I drank a hot cup with milk last night as part of my using-up spree, and found it malty but with a slight bitterness in the background. I’d not switch from my usual to this, but it’s not a bad substitute by any means.

Iced 5 min, 0 sec 6 tsp 68 OZ / 2000 ML

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Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.


Norfolk, UK

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