Smells like a Ceylon (i.e. archetypal black tea), but a little fruitier, especially when hot. No additives this time – it’s tasty enough without, and I think milk might overwhelm the subtle bits (yes, there’s a little molasses) that make it more interesting than a typical Ceylon. A little sugar would probably be fine, but I wouldn’t do honey (again, subtle flavors). Some spice and berry make this quite satisfying, but I probably wouldn’t buy a stock; I like my black teas more in-your-face (a.k.a not ceylon) than this.
(Also I like parentheses :)
ETA: Actually, a tiny bit of cream was very good for this – brought out the rich caramel flavors. And a second steep at 5 minutes was slightly weaker but still very good.
Preparation
205 °F / 96 °C
3 min, 15 sec
