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This tea came from the GCTT and it’s in sachet form.

I took of sip of this plain and even with the short steeping time I still found it too strong with a vague burnt caramel flavour. But then I added some skim milk to my mug and that smoothed out the bitterness and gave the tea a biscuity undertone. Then, even though I don’t often sweeten my teas, I added about half a tsp of brown sugar (I was cooking at the time – Thai food, yum). That’s the ticket as it turns out, and the flavour turned into something that reminded me of those cookies that have bits of toffee baked into them. So ultimately quite tasty but the trick is apparently the additives.