A fine Chinese black tea to which has been added essence of Bounty Bar or possibly the subtle yet tantalising aroma of Ambre Solaire!
It is difficult for someone who is not a chocolate eater to get particularly excited by a confectionery-based tea but having tentatively tried it; I may be a convert.
Nice hot either with or without milk. What will they think of next? Hopefully Old Jamaica Tea or Mint Cracknel Tea, possibly showing my age here!
Use 100oC boiling water and I would suggest infusing for between two and a half and three minutes. This is the tea that Helen used to make a Latte out of, see our web-site blog page for method.
