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From beerandbeancurd – many thanks!

I had this for breakfast thinking it would be heavier on the bergamot than Ashman goes for, but I think this is one he would have liked. Too bad, I drank it all.

Sam and I had hard-boiled egg, toast with jam, and bacon. I actually had rhubarb and raspberry from Fortnum out, sniffed the dry tea leaves, and put it away and took out Burlington Breakfast fine cut marmalade. That’s how special this tea smelled…it had to have just the right pairings.

I expected strong bergamot but instead I got a face-full of the richest, silkiest golden tip tea with strong sweet potato and honey aromas, like a cashmere scarf came out of the pouch a la Bugs Bunny and caressed my cheek. Thus the move to a marmalade that would complement it. The rhubarb and raspberry would have been far too sweet to pair well.

This is a very full bodied tea with what Graham Kerr referred to as “mouth-roundness.” I made two steeps Western. The bergamot was subtle, refined, and elegant.

I went to the website and hit that NOTIFY ME button so fast…