We don't know when or if this item will be available.
“I’m claiming a triple sipdown on this entry. First off, I finally made tea eggs, using the last of the Happy Lucky’s Lapsang, plus the last of the Lapsang from the London Tea Room. Drew & I...” Read full tasting note
“sipdown! woot woot! This has a bit of a fruity taste to it. It’s not a dark bold brew but it is pretty decent. it’s a nice one to be drinking with my apple cinnamon bread thingy lol” Read full tasting note
“This is becoming an office favourite (in place of my F&M Keemun, that has run out and I haven’t had time to replace), with a fruity sparkly presence that reminds me of a bubbly, bouncy young...” Read full tasting note
Company description not available.
I’m claiming a triple sipdown on this entry.
First off, I finally made tea eggs, using the last of the Happy Lucky’s Lapsang, plus the last of the Lapsang from the London Tea Room. Drew & I split one, & he thought it just tasted like a boiled to him. Of course, there is much more to the flavor than that, but I’m not quite sure how I feel about them, to be honest. They look cool though!
The third sipdown is for this Nilgiri, thanks to NofarS.
I’m enjoying it as an after lunch tea. It’s a little on the bright & edgy side for me today, but not a bad cup, & will be followed by a shower, as I have a new student coming in about an hour. I don’t want them to realize what a slob I am until they’ve had a chance to get to know & love me first! :)
This is becoming an office favourite (in place of my F&M Keemun, that has run out and I haven’t had time to replace), with a fruity sparkly presence that reminds me of a bubbly, bouncy young woman. This tea can actually stand milk, but it really mutes it down, and that’s a shame. Not a tea for relaxing, but a tea for getting up and hugging people and doing great good things in the world.
I don’t like them plain either, but with other things like fish, not bad. (Smoked eggs) At least you tried. I think the Chinese way is to soak them way longer!!!
I ate 2 for brunch, along with a few olives, some of my fermented dilly green beans, & tea. I sprinkled the eggs with sichuan pepper & a little salt. Not bad. Probably not something I’ll make again as deviled eggs are way better! But it was worth a try, right? I might turn the rest of them into some kind of egg salad & try to pawn it off on the boys, LOL. I combined a couple of recipes I found online that required an initial boiling of the eggs, then cracking the shells, then a 2 hour simmer in a mix of the tea, orange peel, cinnamon stick, star anise, sichuan & black peppercorns, & tamari. I think that’s everything. They might be good topped with a little homemade mayo spiked with sriracha… hmmm….