I’ve been taing this tea for a week now as an english breakfast tea, with a hint of mil and a dessert spoon of honey.

I’m a red version lover of this tea, simply amazing, so I wanted to taste this one.

The thing is that’s too wea for me to do a propper english breakfast, it’s more a more delicate tea, with less caffeine, velvety and weaker. espite all that, I thing that’s a really good choice for someone that wants just this.

I’ll have to taste it alone to see how it tastes without mil and honey.

Boiling 3 min, 0 sec 2 tsp 5 OZ / 150 ML

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I love every kind of tea, but my ABC are:

-Black: for a good shot in the morning, I love assam ctc and strong english breakfast (both with milk).

-Green: for spring and summer are the best in my opinion, I love Long jing and an ji bai pian.

-Oolong: For those days when you need something not to strong and not to weak. Nothing like Darjeeling and Nilgiri oolongs.

-Pu erh: For autum and winter. I love shou pu, I love it to be mellow, medium bodied or with chocolate notes.

I also have this blog where I upload some reviews of what I drink: http://finetealeaves.com/



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