Assam
in a pot
pre-warmed
rinsed not washed
piping hot
leaves not bags
don’t over-mash
milk just a dash
red as brick
drunk quick twice a day
twelve hours apart
leave it neat
nothing sweet
let it fire up the heart
let it scorch the osophagus and make you frown
forcing you to sit up
as it goes down
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* mash = brew (local dialect)
After listening to something Philip Pullman said in the Adam Buxton podcast, we started brewing our own blend. one scoop Assam, one scoop Ceylon and one scoop Lapsang Souchong in a teapot. Life changing! We’re actually giving this to our family as Christmas presents this year!
Like a tea barista! I listen to that podcast as well. I’m not sure if I’ve had Ceylon but I used to drink lapsang souchong black. Sounds intriguing. I always say that making tea is the nearest you’ll get to being a Michelin chef. Every now and then the planets align and you make the perfect cuppa in full knowledge that you followed your own formula to get there and absolutely nobody else could have made tea that good at that moment.