All the Teas in December (2022)

It might seem like a weird time to publish this post as it’s all about the tea I drank throughout the month of December, especially considering that it is currently the middle of summer. You’re totally right. It does feel a bit weird. It took me many months of working on and off to complete this post, so even though the season in question is not the same, I hope you’ll still be interested in learning about some new and different teas. (I also like to think that tea season is a year round affair so there’s only a hint of some winter seasonal activities.)

The idea came to me sometime last fall. It was originally going to be all the teas I drank in a week, then writing about it. But every December I have the goal to do something big and tea themed for the blog - given its name - and decided to record the entire month. I thought it might be interesting to see what I was reaching for across a specific period of time; and would be a chance to highlight some favorite blends. For the whole month, I recorded my tea notes in a notebook alongside some thoughts and observations regarding my days. Those notes are all below along with a series of sidebars called “One Lump or Two” where I go into more details regarding specific blends, tasting notes, or brewing strategies.

I think it’s also important to note - and this is the reason I found this experiment so interesting - is that the teas listed below are a sampling of what this period in my life looked like. There are notable favorite teas missing from this list because I happened to be out of them at the time, so some distinct patterns emerge as I reach for the same teas again and again. That’s normal for a lot of people in their day to days, reaching for the variety that they love or that’s available on hand. Would I to repeat this process say for August 2023, the results might look somewhat the same but would also feature wildly different choices. Maybe while you’re reading, ask yourself, “what do you find yourself drinking again and again”, “why is that”, and “is there anything you’d want to change”? I recommend you take this time to fix yourself a cup of tea and perhaps a plate of some snacks, as we’re about to dive into 31 days of tea.

1 December

Campbell’s Perfect Tea
To start the day and to fuel the advent calendar / H birthday shopping that was coming up, I went for Campbell’s as my first cup of the day. Campbell’s is an Irish tea - known by its circular orange tin - that is a broken leaf so it infuses very quickly. It’s a very strong brew that often requires milk or sugar. I brewed it slightly under so it was less strong as that can be a bit intense sometimes; no sugar or milk needed this time. It has a good kick, strong yet well balanced. The Rare Tea Company’s Speedy Breakfast is a similar, slightly (but not by much) less in your face, strong tea that goes well with milk. Both are made with African teas, Rare from the Satemwa Estate in Malawi, and Campbell’s from a “unique blend of… East African teas” with no mention of the estate where the tea is harvested.

One Lump or Two

As I was typing up my notes, I found that I make a lot of references to whether or not a tea fits into the “malty” category. I have yet to come across a definition that feels like it captures my experience of drinking a malty tea. The definitions will say that it refers to a “sweet or nutty” taste, some referencing that it’s like a piece of toast, that kinda savory yet charred flavor; while others say it’s something that’s more caramel. In reference to this cup of Campbell’s I wrote, “I guess the ultimate in malty flavors?” I wasn’t sure if the tannins that come out through this tea fell into the malty category or not, and even as I’m writing this, I’m not entirely sure because does a strong brew equal malty? If I were to consult the Rare Tea Company about their Speedy Breakfast, they would describe it as “remarkably strong, rich and comforting with a deep malty note”; whereas the tin for Campbell’s says it’s “full flavoured” and has a “beautiful flavour, delicious rich cup”. So maybe both things can be true. A cup of tea can be strong and rich (a characteristic synonymous with both blends) and also malty. The question of whether or not I think this tea is my quintessential definition of the malty teas I love is still up for discussion.

Iron Goddess of Mercy from Kumquat Coffee Co
Kumquat is a local coffee/tea shop in Highland Park that I had been wanting to visit for a while. I happened to be down the street on my search for small yet surprising items that would fit inside an advent calendar, so decided to finally give them a try. What is interesting about Kumquat is that although their primary focus does appear to be coffee, they have a strong and always changing tea menu. They use loose leaf tea that they’ll brew to the perfect consistency. There’s no struggle with teabags here and how to remove one from your too hot cup.

Iron Goddess of Mercy is a Chinese oolong tea that originated in the Fujian province. This cup was melted butter in color. I find this variety to be a very classic oolong in terms of flavor and temperament. From my cold taste buds (I had been sick the week of Thanksgiving and was still getting over it) it’s well balanced, not too earthy or floral but more buttery and maybe fruity on some sips. It does this subtle dance where once sip feels more in one direction and then the next sip takes you somewhere else.

2 December

Bird & Blend Tea Co Great British Cuppa
This tea was drunk across the day, refilled every couple hours. Really like this blend. It’s a classic cuppa with good body, malty (there’s that word again), and keeps you going throughout the day. It’s H’s birthday and when asked what type of cake he wanted, he said a berry tart. This was my baking day - shortcrust pastry made from The Pie Room cookbook and creme patisserie from Julia Child’s Mastering the Art of French Cooking. I made sure to really enjoy my first cup of the day, and then kept topping up my cup in between bakes though it kept growing cold. (Abandoning tea is something I often inadvertently do. I always intent to fully sit down with the tea I’ve made and to be fully present while drinking it; however, that doesn’t always happen as sometimes I get wrapped up in other tasks, like cooking or typing or whatever really, and leave the cup just a little too long so it’s gone past that perfect warm drinking temperature.)

This was a tea that I picked up while in London back in September 2022. (I really should’ve gotten a larger amount than 100g as this was the day I finished the bag.) It was after wandering and eating our way around Borough Market that we found their Borough location a few storefronts down the road. Years ago, H had done a snack exchange with a woman in the UK. We sent her a wide variety of potato chip flavors, and she sent us a ton of Colin the Caterpillar gummy caterpillars (the best) and a tin of this tea. I remember really liking it at the time so made sure to get a bag on this visit. They describe this blend as “our house English Breakfast tea - a true classic” and “if you’re looking for a blend to refresh your morning with, something light & refreshing, the perfect accompaniment to your cake or your English Muffin, Great British Cuppa is for you”. It’s a blend of Indian Assam black tea, Sri Lankan black tea, and Chinese Yunnan tea (a black tea that’s described as having a soft, smooth mouthfeel).

One Lump or Two

If you’re making tea with loose leaves and aren’t making multiple infusions with the same leaves, now is your time to start. The trick is not to leave any water in the teapot, otherwise it’ll pull out all the flavor and tannins of your tea, and you’ll be met with a bitter next cup. The tannins is what makes a cup bitter and gives your mouth that dry bark feel. Ideally you want to brew just enough tea for the moment - you’ll come to know how much water to add to your teapot for the number of cups you’re making with practice - and then when you’re ready for your next cup, add more hot water to the same leaves. I find most black teas can go for a good few rounds before they start to loose their edge and the tea will be pale in color. That’s when I’ll typically add some fresh leaves to the pot. But if you’re doing something like an oolong, depending on the tea, those can go anywhere from five to ten infusions. The flavors of the tea will change with each infusion - certain notes and subtleties will come out better as you continue to infuse - so experiment with your teas at home and see which round you like the best. Now, I would not recommend you do this with an industrial teabag. One, because the tea often used in these teabags is not the same quality as loose leaf tea so it’ll really only have one decent brew in it, and two, you don’t really want more of the chemicals that make up the teabag in your water.

And if you’re wondering what an infusion is, it refers to the process of soaking the leaves of a plant or herb in liquid. So an infusion is the act of adding water to the tea leaves and then letting it steep.

3 December

Fortnum and Mason’s Afternoon Blend
Drank in the morning, even though it’s an afternoon designed tea. (What does that mean exactly? I think the idea behind labeling a tea as an afternoon blend is that it’ll be on the lighter side. The idea being that you’ll enjoy it with a biscuit or some cake at teatime. Fortnum’s describes it as having a “light, refreshing flavour with real body” which I’d agree with. I don’t think it punches too strongly which is why I like to have it in the morning, as well as the afternoon. The tea itself is a blend of teas from lower and upper Sri Lanka.) Light in color and body. I kept refilling from the same pot until the afternoon. It too would grow cold as I got distracted by the computer and recording my October book time-lapse video (which was a bit overdue).

This was another blend that was repurchased during that same London trip as the Bird & Blend. It is also the Fortnum’s tea that I have been drinking the longest. I remember finding it back in 2011 when I was spending time abroad at Cambridge. I went to visit the store on Piccadilly for the first time and it was there that I first picked up a box of Afternoon Blend teabags, though this is where the memory gets a bit fuzzy because it has started to merge with other visits. Two years later I returned to the UK and made another trip back to F&M because this is when I picked up my first loose leaf tin of the Afternoon Blend - a tin I still have today and love the design of as it’s not a style they sell any longer. It was during this time (the Cambridge period) that I “got” tea for the first time. I was drinking it everyday. It would fuel study sessions and really all hours of the day. I came to love digestive biscuits. It became a part of everyday life. My set up was a little different then. Often I’d go out to my local cafe and get a cup there or one at the college I was living in; or if I was in my room having a study session could use the communal kettle in our small closet sized kitchen. Eventually I realized I needed a more immediate solution so bought a £4 electric kettle from Sainsbury’s. (It was technically a kettle to share with a girlfriend as we bought it together but I seem to remember that it mostly lived with me.) Then came the extra large thermos from the local outdoor store - a thermos I still have and use to this day - as I needed something to make the tea in and wouldn’t have a proper teapot for another month or so. I’d then sit in my room next to the river making tea at all hours of the day.

I remember at the time really loving the shape of English teabags too. They had no strings or tags. Inside your box of whatever brand you’d find a stack of teabags in this like unbleached paper. It would be either connected squares that you’d pull apart or circles. Into the mug it would go, for however long you wanted to brew it, and then you’d use your spoon to remove it. The same practice as at home but there was a novelty to its differences. Now I buy the loose leaf version of this tea, though even then I’d begun to dabble in the loose leaf options. On more recent trips, it’s come from the mixing counter at F&M where the tea will be placed in a resealable eau de nil bag.

4 December

Brew Tea Company’s English Breakfast
In our household, this tea simply goes by the name of “brew” - or “regular”, as in “what type of tea do you want?” “regular kind” - and has become the go-to for many mornings. So much so that I have a subscription that will arrive every six months or so, but usually we finish the 500g box before then. No surprises with this one. It was a good match for a post-eggnoapoolza morning. (This is an eggnog themed holiday party that a friend/fellow grad school peer throws every year. I don’t partake in the eggnog but there are always other drinks available.) Straight, uncomplicated; always reliable. Made tea then went back to bed to read for a couple hours. It grew cold as I was distracted but still drinkable.

The reason I described this tea as having no surprises is not because it’s basic or bland - it’s neither of those things - but it’s because I find that it brews well each and every time and is always exactly what I want it to be. The blend includes “the tasty richness of Indian Assam coupled with light, fresh Ceylon”. It has a golden to dark amber hue that can stand up to milk but often I brew it to be drunk without. It has a really nice combination of lightness yet is also malty. I rarely find it to be too strong or overpowering. The reason I reach for it so often in the mornings is that I like how it wakes me up without too many bells and whistles. Now I love a good floral or citrusy note in my tea but I don’t necessarily want that first thing. Instead, I want a tea I know well, one that is going to go well on its own or with breakfast, and that will wrap me in a warm hug, like that favorite sweatshirt. It also takes incredible blending skills to create a blend that is well balanced and yet can still surprise you. Just because something might be comforting and part of a routine, doesn’t mean it will be anything simple.

One Lump or Two

If you want to make your tea stronger, don’t steep the tea for longer. It’ll only make your tea taste bitter. (Remember those tannins?) Instead, add more tea leaves to the pot and steep at its normal time.

5 December

Irish Blend from Zabar’s
It was only after drinking this blend that I realized it was in fact different than their Irish breakfast blend that we’d had and loved before. That one wasn’t available at the time of buying so went with this blend instead. This one has hints of bergamot that gives it some florals but is not on the level of an Earl Grey. Seems like most of my cups - maybe two - today were drunk when they were growing cold. One while finishing my book in bed with the cat and the other around 5pm-ish when I went to the office for computer times. I enjoy the tea selection at Zabar’s as they have a nice array of loose leaf teas and blends to choose from. I once sent a tin of their tea to a friend at Brew Tea HQ, where she and the team did an official tasting when it arrived and sent me photos documenting the moment.

6 December

St James from L’Art du The in Brugge, Belgium
I love this tea. It’s one I haven’t had in a while because there’s such a small amount left and no real way to get more, unless by visiting in person. It reminds me of waffles - sweet and savory - as that was what it first accompanied. It’s less malty than a strong English breakfast and feels more in line with a Darjeeling. Light amber in color. It has lost some of its top notes with age so the malty-ness is not as pronounced now. It feels very classic.

7 December

Brew’s English Breakfast
This was the tea I drank before a zoom interview as I wanted something straight forward, no fuss. I was also nervous ahead of time so didn’t end up drinking too much, and let it go cold (unintentionally). One of the things I’ve noticed is that on so many mornings Brew is the tea being reached for as the standard. It’s unfussy, uncomplicated, always reliable. It’s also doing more heavy lifting as we’re out of some of our other standard go-to’s like the Rare Tea Company’s RAFA Tea or Lost Malawi, or maybe a Fortnum & Mason black tea, like a Jubilee or Queen’s Blend, though those feel a bit more fancy and are much harder to get these days so they’re not an everyday tea. I’d also eaten a huge plate of nachos for dinner the night before and needed something to re-equalize.

One Lump or Two

So what makes a good morning reachable tea? I think probably any tea can be a morning tea, depending on how you want to start your day. Some people like to start with a matcha for a boost or a bright green tea, while others will reach for a light white tea. For me, I like an uncomplicated black tea. The Earl Grey or more fragrant teas tend to be reserved for the afternoon. I like a black tea that isn’t going to be too strong or too light, something that’s in the middle so I can drink it before eating breakfast and it won’t hurt my stomach or bring on an immediate headache, but that has enough of an oomph to help wake me up. Sometimes this is a Darjeeling with its slight melon notes or an English breakfast blend. I’ve made the mistake of having too strong of black blends before breakfast and have been hit with waves of dizziness or nauseous feelings that go away when breakfast does arrive but it makes for an unpleasant experience. I’d rather reserve those for after food.

8 December

Fortnum & Mason’s Jubilee Blend
I love the strong-ness of this tea. I feel like it’s the definition of a malty tea as it combines black teas from India, Sri Lanka and China “to deliver mellow sweetness and golden brightness” says the tin. Elegant, bold, well balanced, not quite a knock on the head but something that can stand up on its own or help to revive a tired, preoccupied brain.

This tea was originally created to celebrate Queen Elizabeth II’s Diamond Jubilee in 2012. Though this blend had been available to purchase since then, it was repackaged as a special, limited edition for the Platinum Jubilee in 2022. So now it can only be bought from the tea blending counter at Fortnum & Mason’s flagship store at Piccadilly. Mom and I both have the Platinum Jubilee tins which came in a new white tin adorned with an illustration “that honours the woman behind the crown, bringing together little known facts that celebrate the Queen’s extraordinary life.” The tin says that this blend is best served with milk though I think it is rather splendid drunk on its own. I brew it for less time than the suggested 3 to 5 minutes.

Fortnum & Mason’s Afternoon Tea
A change up for the afternoon. Light, refreshing, not as heavy.

9 December

Fortnum & Mason’s Afternoon Tea
The leaves from yesterday were only brewed once and as I hadn’t emptied the pot, I made another round using the same leaves. That was easy after being out the night before and was enough to get me started without a lot of fuss. Reusing the leaves meant that the blend was a bit lighter than the first infusion which also brought out some of its more subtle notes. Fortnum & Mason says out of all their teas, they believe this makes the best iced tea, which is something I would like to try. I have drunk it before when it’s gone cold in my cup and remember it being quite nice.

Palais Des Thes’ Margaret Hope’s Darjeeling
This tea was a sample given to me by the tea-seller at Monsieur Marcel, a French gourmet market and restaurant at the Farmer’s Market at the Grove. This is Palais De Thes’ summer harvest darjeeling tea (which is commonly referred to as a second flush) from India that they describe as being “dark, fruity, and full of character”. Their tea plantation also has a greater proportion of Assam tea plants than Chinese plants which results in a darker tea.

The sample was a teabag and as I no longer drink teabags, I cut it open and emptied it into my teapot. I think that may have been a mistake when it came to trying to brew in a slightly too large teapot as there weren’t enough leaves. It took a while to brew to its apricot color. The flavor was very subdued with hints of honey. It grew cold fast as I took it with me to read in the office which was quite chilly. It felt like more of the flavors came across when the tea was cold. Would try again in a larger quantity. The other Margaret’s Hope I’ve previously had from Bellocq was also been on the lighter side when brewed but I thought it stood up more on its own. (Too bad there isn’t any of the Bellocq M.H. around to try in comparison. I used to blend it with their White Devil and it was a spectacular combination that brought out the best of both teas.)

Saison Tea’s Lapsang Souchong from Kumquat Coffee Co
Lapsang souchong is a tea from China. I discovered while steeping that this is a non-smoky lapsang which I didn’t know was possible. We drank this at 6pm (it was yesterday’s advent calendar tea), thinking it was smokey so would be better in the afternoon. It’s a black tea that tastes like more of a lighter green tea without any grassy notes. When brewed it’s the color of the packet’s label which is amber-ish / like a burnt orange. H says it’s very nice and light. This tea was a complete surprise as all the lapsang souchong teas I’ve tried are smoke-dried typically over a pinewood fire so each blend has a degree of smokiness to it that reminds me of a good scotch.

10 December

Té Company’s Buddha’s Hand
Buddha’s Hand is an oolong tea that is unroasted, which Té describes as a rarity as it’s commonly roasted throughout Taiwan. I brewed it in a pot for a couple minutes rather than using a gaiwan. (A gaiwan is a traditional Chinese brewing vessel that consists of a small lid, bowl, and saucer. You brew the tea in the bowl and then use the lid to hold the leaves back while you pour the tea into a cup.) Sometimes I’ll also use a small teapot and quickly infuse the tea multiple times, pouring each infusion into a nearby mug until its full. That way I can experience the variety of its flavors from infusion to infusion without drinking them one-by-one. Oolongs can often be rolled so you want to do multiple infusions to unfurl the leaves fully. The flavor reminds me of melon. Light, refreshing, not fully on the citrus front (it’s not tart or citrus forward) but find that it’s sweet and fresh. I knew stronger teas would accompany this afternoon so wanted to start off with something light.

I love the way Té describes its teas. I was drawn to buying this tea because in their newsletter it was described as a calm tea for the holidays and I thought that was something we should have around. Here’s what they say about it: “Buddha’s Hand provides a sense of calm, in the way of a peaceful garden or a quiet corner within bustling city streets. Its aroma conjures olive leaf and soft florals of white flowers and hay. With each steeping, its character changes and develops. As its palms open it displays savory notes with vegetal overlays.”

My Bespoke Fortnum & Mason Blend
Instead of going out for a holiday tea, two girlfriends and myself decided to create our own. We baked a spread of Japanese egg-salad, and cucumber with cream cheese sandwiches, mini scones with clotted cream and jam, mini Victoria Sponges, leftover mini fruit tarts from H’s birthday, some crudités, a box of F&M biscuits, and mini chocolate bundt cakes. This was our starter tea for the afternoon tea. Brewed three pots with the same leaves. As this is a tea I designed I would say that it’s probably the definition of malty, to me. I find it well bodied, good on its own but also stands up to the cream of the scones and cakes. It has a combination of African and Assam teas in it so it feels very much in line with their Queen’s Blend and Jubilee which is what I referenced during the blending. Not too heavy for the sandwiches.

The bespoke tea blending is available at the Piccadilly store or online. When I was there last September, this was something I decided to do. I talked to a very nice woman who helped identify the type of tea I wanted (black or green), the strongness of the blend, if I would drink it with or without milk, and what I wanted my flavor note to be (malty, woody, floral, or nutty). I enjoyed the process of talking about the tea in person and then being able to watch as the giant tins of teas were pulled from the shelves to be blended in front of me. I named my blend the “LB London Blend”. This batch was really delicious and is very much a quintessential me tea.

Fortnum & Mason’s Smokey Earl Grey
After the bespoke tea, we wanted something a little different. I found the smoke level to be on the lighter side and well balanced with the bergamot, so it wasn’t overpowering though definitely a top and more forward note for me. I’m not a big fan of smoky teas for the everyday, so if I owned it, I think I’d reach for it as more of an occasion tea. It was drunk after all the eating was over. I wonder if it would’ve been too heavy or intense with some of the delicate flavors of the food, or would it would’ve been good for cutting through the richness of the creams?

Brew’s English Breakfast
Hours after the tea, a friend came over to hang out. We played rounds of Mario Kart and ordered a pizza to share, but before all that, we had some tea to go with the extra Victoria Sponges. I was still full from the tea and a bit tea’d out at this point, so didn’t drink too much, nor did I have many thoughts on the brew at the time. It does go nicely with a cake or scone so is a good one to reach for on that occasion.

11 December

Brew’s English Breakfast
This was a start-the-morning cuppa that was enjoyed with one square each of leftover cucumber, and egg sandwiches, and a slice of bread that I’d baked the night before. It felt routine and familiar. A pre-curser of what was to come later at brunch.

Jasmine tea at Dumplings
We met a couple friend for brunch dumplings at our new spot, One One Dumplings - highly, highly recommend the pork fried dumplings which are the best I’ve had and their soup dumplings are also deliciously top notch; then we followed all this up with ice-cream at Fosselman’s where I enjoyed the seasonal persimmon sorbet. It was so good and tart. I’ve never really had persimmon anything before and will now be looking forward to this sorbet for the rest of the year. The tea at dumplings or dim sum is almost always from an un-named teabag but I find that it doesn’t go bitter or soapy like a jasmine can when it’s over steeped. It cuts through the richness of the pork dumplings and the vinegar we eat alongside. It’s not only warm but acts also as a pallet cleanser. I like the metal teapots you get and how once you flip open the lid, they know you’re ready for another round. It wouldn’t be a meal without it.

12 December

Rare Tea Company’s English Peppermint
Woke up feeling a bit woozy, unstable when I was moving or turning my head, so I wanted something without caffeine. Ate it alongside a breakfast of lots of toast (maybe three slices) and indomie noodles (an instant noodle from Indonesia that you cook and then toss in a sauce/flavor dust) to get food in me quickly, in case it was a blood sugar thing. Didn’t appear to be as it persisted throughout the day. The tea grew cold fast as the air at my desk was also cold. I chose the peppermint as I wanted something to soothe and calm, which it totally did. I’d previously often gone for spearmint or a spearmint and lemon verbena mix in these cases or for an at night tea, but really enjoyed the menthol-ness this time.

The Rare Tea English peppermint is grown in Cornwall on the Tregothnan estate and is one of the last English mints in production. I know some people love using fresh mint for mint tea but I’ve never found it to have the same punch as I’d get from a dried mint. On their website, Rare Tea explains why this is: “counter-intuitively, the menthol oils infuse more easily from the dried leaf, giving a brighter, cleaner flavour than fresh mint”.

Brew’s English Breakfast
H brewed this for me later in the day. I drank in the bath in one of our enamel mugs and then a couple more cups over the night. Felt more ready for caffeine later in the day.

13 December

Fortnum & Mason’s Queen’s Blend
I finished Felicity Cloake’s Red Sauce Brown Sauce, a book all about English breakfasts and the history of the fry-up, a day or two before and had been wanting to make a version at home. I ended up going in the direction of a semi-fry-up. Homemade bread was topped with homemade pinto beans, bacon, and a soft boiled egg. Heavy and delicious but it needed a tea strong enough to hold up to all the flavors and fat, all while complementing it. It all went really nicely together. Though the meal could’ve had more spice in it overall. Drank about three cups in the morning. Somewhat with the purpose to keep my hands and body continuously warm.

At this point, you’ve heard about the Queen’s Blend in relation to other blends, but what is it? This is a tea that was created to celebrate “Her Majesty Queen Elizabeth II’s achievement as the longest reigning British monarch. The blend has Kenyan tea at its heart; where she was staying when she ascended the throne in 1952, and golden Rwandan tea, renowned for its refreshing qualities, plus the malty depth of historic Assam”. In many ways, it is similar to the Jubilee and was designed with a similar memorable quality in mind, though this tea came out a few years later. When exactly, I can’t say for sure, though I my guess is sometime between 2015 and 2017. As QEII passed this milestone in fall 2015; and My original tin, which now sits on my desk, was gifted to me in the summer of 2017 by a dear friend who picked it up at the Heathrow store (along with other goodies - seen in the photo to the right).

It really became a favorite tea of mine as I love the malty notes and roundness of this blend. It is versatile and always a crowd pleaser. There’s something special to it. I’ve also gotten more into teas from Africa over the past couple years, in large part to the Rare Tea Company and their beautiful teas from Malawi, and I really love the richness and caramel notes of their blends. Unfortunately, the Queen’s Blend is now unavailable unless you visit F&M’s Piccadilly store in person and have it blended for you at their tea counter. I discovered this during my visit in 2018. Since then, I’ve asked any friends who are visiting London and are planning a tea stop if they could kindly pick me up a bag. The bag I am drinking currently was picked up for me by another friend just before the Platty Joobs (aka the Platinum Jubilee of 2022, affectionately referred to by the internet as the “Platty Joobs”). I also grabbed an insurance bag when I was there last year.

14 December

Bird & Blend’s Assam House Blend
Had a leftover scone for breakfast with clotted cream and lemon curd, so decided to go in an Earl Grey direction without going full-on floral. Bird & Blend describes it as “full bodied, strong and flavourful - combining two grades of Assam black tea, which is then scented with bergamot oil. Perfect for those who like a stronger Earl Grey, or a cuppa with a bit of body”. I’d say it smells stronger than it tastes. There are light floral, bergamot notes when brewed so it tastes less traditional than say Postcard Tea’s Gianfranco’s Earl Grey or Rare’s Rare Earl Grey. I think it’s more in line with something like the Zabar’s Irish blend where it’s got this darker tea base coupled with lighter floral notes but isn’t over dominated by either. I’d classify it as a subtle floral with a fruitiness that works well in the morning. It would make a good afternoon blend too. I bought this tea in the Borough store at the same time as the Great British Cuppa Blend.

15 December

Postcard Tea’s Autumn Darjeeling
Upon drinking, this tea got some affirmative tasty noises from H who asked what kind it was. I bought a bag of it when I was in London after visiting the Postcard Tea store. It’s a really nice darjeeling. Postcard Tea specializes in sourcing their teas from small farms and they display the name of the tea maker and region on their tins.

I thought I was repurchasing the same harvest as the one I had at home and loved but later discovered that they are from different harvests. Darjeeling tea is picked twice a year so there’s a first flush (picked in spring and is a lighter, more citrusy, grassy tea) and the second flush (which is probably what most people will know as Darjeeling as it’s picked in the late summer/early autumn yielding a darker, more honeyed tea). Postcard Tea is interesting as they offer Darjeeling from the spring, summer, autumn, and one they call golden that vary depending on where and when it was picked. This Autumn Darjeeling is from the Subarna Co-Op in India. It’s a second flush that is full-bodied, rich, and creamy. Whereas the Summer Darjeeling I had at home is from the Mineral Spring farm in India. It too is a second flush that’s full-bodied. The tin describes it as “aromatic and fruity with a muscatel/grape sweetness and notes of cacao and rose”. Both are delicious and it’s fun to be able to compare the two harvests together and note any differences between them. It’s fun also to be able to drink tea from the present season.

Frog Poison
H requested this later in the day. It’s a mixture I made up primarily for when one has a frog in their throat or has a sore, tired throat. Prep includes either making a small pot of the Rare Tea Company’s Rare Himalayan Ginger or taking a knob of ginger, peeling and slicing it. (I developed this “recipe” originally by using fresh ginger.) Then in a medium to large mug, I add the sliced ginger pieces and muddle them slightly so aromatics/some juice are released or pour in the Rare ginger until half the cup is full. Squeeze in the juice of half a lemon. Add a big spoonful of local honey. Then top everything off with hot water and a stir. It offers a little spice and dose of Vitamin C, alongside the honey to coat the throat. It’s become a much requested drink for frogs or no frogs. (There would be a good amount drunk in January when the sickness came to us and tea was a big no-no.)

16 December

Fortnum & Mason’s Queen’s Blend
As much as I’m trying to save this one, as I only have one extra bag on hand, I really enjoy drinking it at all hours. It’s such a classic, no nonsense type of tea that it’s good in the morning or afternoon. Or sometimes as a pre-dinner cup during Jeopardy, if the pot has more rounds left in it and if I’m feeling the need for a little boost.

Rare Tea Company Special Autumn Himalayan Harvest
I’d wanted something memorable and celebratory for when we put up our Christmas tree, which we’d gone to Highland Park earlier in the evening to pick out and after to eat some of the most delicious tacos across the street, so this was enjoyed post-decorating. This felt right as we’d had it first during Christmas 2020. Back in 2020 and 2021, the Rare Tea Company offered customers the chance to pre-order a harvest from particular farms. This was their first experiment. In a time of uncertainty for everyone, it allowed the farms and Rare Tea to know exactly how much tea needed to be produced and as it was already bought before production, meant that there was no uncertainty about whether or not profits would come in. This is a pretty magical tea. It’s from the farm Jun Chiyabari in Nepal. After we had it the first time, I got a major caffeine high after one cup so it feels like one to savor. And though Rare’s Cloud Tea is made by another farm, it feels like a cousin to this tea as both are malty, a bit floral, and have those caramel notes.

I think I maybe brewed it a bit lighter than normal or didn’t add enough leaves to the pot as I didn’t get the same punch as I have before. Still one of my favorites. Smooth, kind of caramel like but also a bit light on the floral-ness. I’ve never really had a tea like it before.

17 December

Darjeeling at the Peninsula Beverly Hills
As fancy as the setting for this afternoon tea (and as expensive), I was a bit disappointed by the tea. From the second cup, it had a slight bitter note to it, which was not calmed by the addition of milk. They’d pour us a cup at a time from our own designated teapot. I wouldn’t expect the leaves to have still been in the pot - though can’t say that for sure - so wonder if it was perhaps a bit over-steeped to begin with. Missed some of the more caramel forward notes of a Darjeeling. It was on the lighter side - in taste and color - but was definitely a second flush. Not sure what was going on when it comes to the bitter, more tannic notes. It did go nicely with the cream and scones so perhaps that was the design. I was the only one who’d ordered it so couldn’t compare it to anyone else’s pot.

Fortnum & Mason’s Afternoon Tea
After getting home, and after a bit of time had passed after the formal tea, I wanted something with a bit more body but not too strong on the senses. It fit the bill but I was a bit caffeinated out at this point to drink too much and still quite full from all the sandwiches and pastries.

18 December

Golden Monkey from Golden Monkey Tea
This tea was a gift from a girlfriend when she was in London the previous year. This tea reminds me a lot of a Jin Jun Mei. (A black tea that sometimes is called “golden eyebrows”. It’s made exclusively from the buds plucked in early spring. We once had a bag from a teashop in San Francisco and it was an incredibly generous tea in that no matter how long you steeped it, it never became over tannic.) There are golden leaves interspersed with darker leaves and it makes a golden cup once brewed. It’s a lot lighter than my other Jin Jun Mei’s when brewed, which sometimes makes me wonder if it’s the tea or the brewing style. It’s got a combo of floral and fruity notes - almost like apricots - that go very nicely together. Well balanced, subtle. It feels much more like an afternoon tea, to be drunk on its own. Not sure it could stand up to food.

Jasmine Tea with dumplings at home
I’d wanted to have jasmine with our frozen Chinese dumplings (fried pork and steamed pork xiaolongbao) but found that this one tasted more bitter and a tad soapy. Think I over steeped it and when I went to make a second pot, there may have still been some water on the leaves which is why it had that profile. Not too bad cold - my first cup went cold before I really got to it. For some reason, I tend to have trouble with this jasmine in particular each time I brew it.

19 December

Fortnum & Mason’s Jubilee Blend
I wanted something to stand up to the cheese toast with a side of sliced pear I ate for breakfast. This was the breakfast where I reinvented my cheese toast method. Start by lightly toasting the bread in the toaster. Then butter one side and put it in a hot cast iron skillet, butter side down. You want the heat to be medium-low. The top side gets pimento cheese spread and sharp white cheddar layered on. Cover until melted. Keep an eye on the heat, so as not to burn the bottom. Top with flaky salt. It’s basically an open faced grilled cheese with the right amount of crunch on the bottom and softness on the top. A bit easier than making it in the broiler, which was my method for a long time before we had a toaster. It is a richer dish due to the butter and cheese so a strong tea was helpful to cut through the fat. It also paired nicely with the perfectly soft and sweet Christmas pears. 10/10.

Hummingbird at Callisto Tea Houses
Callisto is a local teashop in Altadena that I’ve enjoyed visiting over the past year. They have a great selection of loose leaf teas with new options appearing seasonally, and you get to pick out a vintage teacup to use for your tea.

I’d wanted a new black tea to try. This was one Wendy (the owner) had been enjoying lately. Similar to the Red Queen Tea, she said. She described it as having light floral notes. Often when I go, I’ll talk about what I’m feeling for that day or in the mood for, and a wonderful tea will be recommended for me. It drank more savory than floral to me. Each cup grew more earthy with the floral notes coming through but I found it had a toasted, nutty quality to it too. Paired well with the mini black sesame and avocado (full of lime!) toasts, and my book (Q’s Legacy by Helene Hanff). Balanced nicely, brought out the sweet/citrus notes, and wasn’t overpowering.

20 December

Brew’s English Breakfast
A day of getting everything together before leaving town so it was an uncomplicated tea for me. It was often left in one location as I’d go to another room to take on a new task, only to return and find it had gone cold. Again.

One lump or two

A tip for reheating tea. Add freshly boiled water from the kettle to the cup. Works the best when the cup is about halfway full because if the amount of cold tea is higher than the amount of fresh water it’ll most likely stay lukewarm. Your best option, however, is to make a new cup of tea and start over fresh.

21 December

Brew’s English Breakfast
Started off a travel day with something unfussy and easy. We’re also at the end of the box so trying to space out cups as we’re out of our other go-to’s. It wasn’t a cup that was noticed or really savored, as I spent the morning rushing around to finish the last minute items - take out the trash, get the cat set, pack the toiletries, wash the dishes - among the travel shuffle and getting ready to go out the door. That’s the main reason why I wanted something familiar and not too fancy because I wasn’t sure I’d be able to sit down and fully enjoy it. Funny enough, amidst all of the rush to get out of the house for fear that the airport would be packed, we ended up having over an hour at the gate as it took maybe ten minutes to get through security. So I probably could’ve sat and enjoyed my tea a bit longer.

English Breakfast from Jones Coffee Roasters
For an airport travel tea, this one was surprisingly good (unlike my Bath train tea which was maybe one of the worst cups ever). Jones is a local Pasadena coffee shop with a stand at the Burbank airport. Mine came to me in a teabag but their website does sell loose leaf tea. I’d gotten a jasmine (green tea that was scented with jasmine flowers) and an English breakfast (a mix of Assam, Ceylon, and Kenyan teas), letting H choose which one he wanted - the jasmine - and it took a good 45min, at least, for my tea to be cool enough to drink. Don’t have many notes other than it was strong and tasted better than most high street tea bags. I find that most coffee shops have few tea options and if they do, it tends to be herbal or green varieties. It’s nice to know that a local option has good tea on offer.

22 December

Blue Grey II from L’Art du The in Brugge, Belgium
This is a different Earl Grey from the one I usually drink. The name and flavor profile reminds me of Earl Grey French Blue from Mariage Frères which is a bit zesty with light peppery notes against the bergamot. It would’ve been fun to have had some on hand to compare the teas side by side. The Blue Grey II is a very subtle Earl Grey when brewed and smelled. Could also be the age of the tea but it’s a light flavor, not overwhelming and light on the palette. Had it with toast and cheese with cucumbers. While some Earl Grey’s can be intense first thing in the morning, I think this one is subtle enough to not be too overpowering with food or as your first tea of the day.

Fortum & Mason’s Afternoon Blend
This was one we had after dinner and spicy Thai food. The day had been full of running around to get groceries and supplies for the next couple days. It smelt stronger than the jubilee blends; more potent in a way that called to us. It was a classic cup of tea - brewed in the large flowered tea pot and then strained using the inside of a tall porcelain cup from China. Drank one cup completely during Jeopardy, and the other was left forgotten during the table/leaf drama. Which was when we couldn’t get the table to open (or close) with ease so we had trouble getting the leaves to fit. Somehow they did eventually or we just set the table with one leaf. I can’t remember now.

23 December

Fortnum & Mason’s Jubilee Blend (the one in the older square tin, not the Platty Joobs edition)
After completing a smell test yesterday of the old and new Jubilees, they seemed to be almost the same, if not exactly the same. (I think the only difference might’ve been the ages of the teas I’m not aware of F&M re-blending the tea for the new Platinum Jubilee containers. Would be interested to know if anything was changed other than the packaging.) I would’ve liked to have done a proper side-by-side taste test but forgot to do it in the run up to Christmas. It was a bit subtler than the fresh tin due to being older, so the normal malty punchiness wasn’t its top note. This was our stay at home and prep all the foods day (fresh baked bread, Yorkshire puddings, sesame chicken for dinner with rice, and at some point an apple pie). Think I remember having a couple cups from the same pot throughout the day.

24 December

Earl Grey from L’Art du The in Brugge, Belgium
For the longest time this was my gold standard for an Earl Grey. It’s still got a strong smell in the tin which feels like it’s coming from the bergamot oil. When drunk, the bergamot flavor was a bit lighter. It was less the top note and more of an end note. It was still recognizable as an Earl Grey and still stronger in flavor than the Blue Grey II but it tasted less strong than when first opened. (I remember those first cups being a bit punchier though well balanced.) Still a fan and enjoy it at any age.

one lump or two

You may have noticed that I’ve mentioned the age of tea a lot and have posed the question of whether or not a tea tastes different because of its age or if it’s because it’s been a while since I’ve drunk it. Both could be true. Tea doesn’t really go bad. As in, the tea leaves themselves won’t go bad. If you’re not going to be drinking it for a while, it’s best to keep it sealed in an airtight container. It’s a good practice to have tins for your tea and make sure the lids stay on tight. That way the teas will stay fresher longer. And if you have something that’s a special edition or a rare tea that you want to preserve, keep it wrapped in its factory sealed envelope or package until you’re ready to enjoy it. Once air gets into the tea, it will begin to oxidize. With time, tea that has been open longer will loose some of its flavor and aroma, though I find that it doesn’t disappear entirely. It’s just more subtle than maybe it used to be. There’s no harm in drinking tea that is beyond its expiration date. (This is all referring to non brewed tea leaves.) Most teas will also have an expiration window of about two to three years so there’s plenty of time to finish and enjoy your tea when it’s at its peak.

25 December

St. James from L’Art du The in Brugge, Belgium
My Christmas morning and breakfast tea. This isn’t one I get to drink very often as my tin is so low and I’ve been savoring the final cups. It went nicely with the breakfast of eggs, toast, and avocado. An accompaniment that wasn’t too much in either direction - floral or malty - so it’s a bit of a golden brewed, lighter English breakfast. Maybe it’s because I first had it over breakfast but I find that it makes for an excellent breakfast tea as it goes very well with food and can stand up to more heavy dishes.

Fortnum & Mason’s Christmas Blend
This smelt and tasted a lot like “constant comment” but fancier. This was made during the prep stages of dinner so it was harder to enjoy the spiced and slight orangeyness of the tea when so distracted. I’m pretty sure we had it again on Boxing Day but faced a similar level of distraction with game playing. I’d like to have this one again when I can sit and enjoy it. It’s a nice warming and festive drink that would be good throughout fall and winter. Preferably by the fire.

26 December

Postcard Tea’s Lemon Pekoe aka “lemony kind”
Each day I tried to vary my morning tea selections so I was trying something else, as I’d been in a pattern at home of reaching for the same ones. (I’ve also gifted and/or encouraged the buying of certain teas so whenever I go home for a visit there’s a well stocked tea selection of all our favorites.) This is one of my favorites and offers a nice alternative to Earl Grey as they use “lemon oil to scent the tea instead of bergamot” using the “finest Sicilian Lemons, grown naturally without chemicals”. The essential oil is pressed and then in London Postcard Tea “blends teas from small farms in Darjeeling and Kerala to complement his [Gianfranco Todisco, essential oil pioneer] fragrant oil”. It is lemony yet balanced. Soothing in a way because of the citrus notes while also being bright and zesty. The tin describes the tea as being “bright and sweet with a taste strongly reminiscent of lemon sherbet”.

It was such a good discovery. I bought it on a whim after first discovering Postcard Tea and picked out a variety of their offerings to try. In some ways, I feel like it’s begun to eclipse Earl Grey for me as it’s the one I’ll tend to reach for first.

Fortnum & Mason’s Jubilee Blend
After the news of our flights being cancelled and trying to find an alternative travel plan, I needed a strong cup of tea so I reached for the jubilee. It was exactly the tonic I needed but because I’d waited far too long to eat, I couldn’t finish the cup due to the nauseous feelings I was having. The same feeling persisted while eating my plate of Christmas roast leftovers. But it does the job very well of being a strong tea when you need a boost. (This was the new tin.)

27 December

No tea
Despite having been packed some St James and lemon/ginger tea for my stomach, I didn’t have any tea on the road. Partly for not wanting to make too many stops on the way.

28 December

Barry’s Tea Gold Blend
We’d picked up a box of Barry’s while in New York over the summer. Haven’t had one around for quite a while. It got a bit eclipsed by Speedy Breakfast from the Rare Tea Company, which we’re also currently out of. After traveling, and then an hour car ride home from Orange County, I wanted a strong cup. It was more for fortifying the senses and settling back in than for anything else. There was discussion about going to get foods but instead we made a feast of frozen soup dumplings and pan fried dumplings instead. The tea didn’t quite go with the meal so it was more of a pre-curser.

29 December

Rare Tea Company’s Rare Earl Grey
For a time this was my favorite Earl Grey, after it slightly eclipsed the Brugge one, and then was eclipsed itself by Postcard Tea’s Gianfranco’s Earl Grey. I like it because the bergamot is there but it’s not overpowering in the ways that other Earl Grey's can be. I can taste the tea and the bergamot, they’re in harmony and well balanced. My tin is almost empty and I realized I hadn’t picked it up in a while, so this was a good reminder to finish the tin I have so I can eventually get more. The notes have also grown more subtle given that it had been opened, though sealed, for longer. It was still clearly an Earl Grey but today tasted on the lighter side, floral/citrus wise. (I’ve made this comment a couple times about how an Earl Grey still tastes like an Earl Grey, and I think the point I’m getting at is that even if some of the older Earl Grey’s have grown more subtle in their flavor profiles, the citrusy note of bergamot is still very much present. So it would be hard to mistake it for any other type of tea. How strong a tea tastes also depends on how much tea I use and how long I let it steep, so those factors could also result in a lighter cup.)

One lump or two

Now when I say a tea has been eclipsed, all I mean is that a new current favorite has temporarily taken the top place as the tea I’m reaching for the most, of any given variety. I find that what I’m wanting from an Earl Grey on any given day fluctuates more than any other tea I’m drinking. Sometimes I want a blend that is more bergamot forward like the Brugge Earl Grey, whereas other days it’s for something a bit more subtle and lighter on the citrus notes which could be the Rare Earl Grey or blends, or I might want something that’s far more citrusy and punchy like the Gianfranco. Often, whatever is the newest tea to my collection, will be the tea I want to reach for the most, which means other teas of the same variety can sometimes become eclipsed or forgotten. That is until I find myself reaching for them in the cabinet and am once again surprised by how I could’ve possibly put it on the back burner.

30 December

Te Company Buddha’s Hand
As this tea has been described as a calming tea for those moments of holiday stress, as talked about above, it felt like a good one to reach for in the post-holiday season. I brewed this one by using my perhaps unconventional method of combining multiple infusions together. I brewed in small doses and then combined it all a separate container. I didn’t feel like doing a gaiwan service but also wanted to see multiple expressions of the leaves, allowing them to open up. It’s a lighter, king of melony oolong. I think we ate it again with dumplings. I did some get some of the calming notes coming through.

31 December

Mariage Frères’ Rose Darjeeling
This was a gift from Holly that she brought back from Paris. I’ve had rose teas before that are very forward with the rose and where that becomes the dominant flavor. With this one the rose is more on the back on the tongue. It’s there but not the main star. It adds a nice complexity to the Darjeeling. It’s a combo I haven’t had before. It’s interesting how the rose scent comes through much stronger when smelled in the tin though is more mellow once brewed. This was drunk in the afternoon and I think makes for a great afternoon tea when you’re looking for more of a floral punch. It would probably go very nicely with some shortbread.

My LB Blend from Fortnum & Mason
This was the last tea we had in 2022. I made a pot in the new vintage teapot when Natalie came over for New Year’s. We had maybe two rounds of it during the night as we settled in and I actually managed to have milk on hand for her, as she prefers a strong, milky tea. I think it goes nicely without milk too, which is how I tend to drink it. As the name suggests, it feels like a very me tea. There aren’t a lot of surprises up its sleeve or bells and whistles. Just a nice cup of malty tea that whenever I serve it, people go, ooh and then sit down to enjoy. We enjoyed it alongside some Cadbury chocolate buttons - comparing the giant buttons to the regular size - and with some Rich Tea digestives.