Reply #6: I'm on Japanese sencha from Whittard's of Chelsea. [View All]

[tjwmason]

I'm afraid that I have a deep hatred of tea-bags, and most branded teas tend to source quite heavily from Kenya whose climate is (I.M.O.) totally unsuited to growing tea.

I don't drink very much black tea, when I do it tends to be Assam or Ceylon (when are we going to start calling it Sri Lanka?) - milk, no sugar.

The most important question (the cause of many fist-fights - or at least dirty looks - over here) when you make tea do you pre-lactate or post?