Additional notes: I had some extra heavy cream, so I finally made a scone box mix I received a while ago from Simpson & Vail! (The first day of scones was enjoyed with Bird & Blend’s Spiced Pumpkin Pie tea.) The scones were GOOD despite being pumpkin and despite this being July. Then I had some extra cream left over and decided to make an East Frisian tea, lo and behold also from Simpson & Vail. East Frisian style brewed as in, sugar goes in the bottom, cream at the top, no stirring. The cream wafted around a lot anyway. Or possibly I used way too much and it seemed like a cup of cream and I could hardly tell there was tea in the mug. However, I forgot one of the crucial components to East Frisian blending of cream is to slowly lower a spoon of cream into the cup, rather than pouring the cream. Oops. It had been a WHILE. I had this East Frisian before, ages ago from Simpson & Vail and I really liked it! This harvest seems much different (as harvests sometimes happen to change.) The second steep, I tried plain. And even with two teapoons, the flavor is so one noted from what I remember. Very much just like a bland, flat, astringent tea. I will try it again to make sure, but obviously this is the perfect tea as it is, to mask the bland astringency with sugar and lots of cream. Simpson & Vail is usually consistent, even with different harvests, but they can’t be perfect all of the time. But this tea is simply supposed to be malty and brisk, I guess. If I lowered ratings, this would now be a 70.