Chinese Black Tea
A little extra - milk and sugar? / The origin of the general British practice of adding milk is the subject of much debate and speculation. Some suggest that it was first introduced to Europe by a fashionable French lady to lower the temperature and prevent damage to her delicate china teacups; others insist that the British learnt from the practice of Manchu officials in Qing China, who were accustomed to taking tea with milk because of the nomadic roots of Manchu culture. Whatever the exact cause, it's certainly true that tea-drinkers, even before the British, added various other ingredients to their tea. However, this has almost always been associated with rougher teas with stronger, more bitter tastes, which milk and sugar helps to ameliorate. We encourage you to try our Captain's Breakfast tea on its own, so that its delicate, sweet flavours can best express themselves on your palate.
Originating from lapsang souchong in the Ming Dynasty, black tea has developed into a rich family of different teas over the years from its distinctive smokey ancestor, encompassing fruity, caramel, and malty flavours.
