Samurai TTB #31
I’ve been LOVING The London Tea Room’s “Churchill” blend, which is a smoky Earl Grey, so I was excited when I realized this was a similar blend. While I do enjoy the combination of the lapsang souchong and bergamot, the addition of puerh and beetroot add an earthiness to the scent and a tartness to the aftertaste that mar the experience for me. (Though I do appreciate how appropriate the red color is to the author who inspired the blend!) Overall, not a favorite like I hoped, but I’m still glad I got to try it!
Flavors: Bergamot, Earth, Smoke, Tart
Preparation
Boiling
3 min, 0 sec
1 tsp
12 OZ / 354 ML
