eta: I should have known that I’m too late for this party. @ActionAbe won this round.
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ever had chocolate-coated coffee beans? it’s more or less the only candy I love
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Upton Tea for life. Give the man a link! uptontea.com I have a mugful of CTC Irish Breakfast every morning (like, Right Now), plus a couple more during the day on weekends. I’ve been into a teavana before and done some math (which unfortunately usually involves converting their tins from pounds to grams) and figured they charge about 4x as much as Upton. One of their English Breakfasts is $7.50 for 125g - instead of $9 for Teavana’s 48g.
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Please, Earl Grey. No amateurish BSDM here, thank you very much.*
*although plenty of philandering.
King Cole is a robust Orange Pekoe; like Typhoo tea I guess (which will ‘Bowl a Gnu Over’). I use about 12 tea bags per 3l of water (so roughly 24g, or 0.85 ounces, though you may find if using loose tea you’ll require closer to an ounce - 'cuz less surface area). Once it’s cooled down, at sunset, I add the juice of one lemon and half a cup of sugar.
The tea will be quite dark and flavourful but without the bitterness that boiling water would bring out. It’ll stand up quite well to the dilution that melting ice will provide.
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I avoid Earl Grey: Bergamot oil is teratogenic.
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Alright!
You all seem to know the business here, so I’ll ask you this:
I’ve been really enjoying Taylor’s Scottish Breakfast Blend- but it’s a pain to find. I really dig the maltiness and it’s overall strength (see above mentions of “floating an axe on it” and so forth).
So: Is there a better source for a blend like this? What am I looking for? Educate me, please. I’ve moved over from Irish Breakfast blends because this was… meatier, for lack of a better adjective. Is there something else better I should try?
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No, I love Earl Grey 
. Is that a bergamot marmalade?
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I wonder if the Daily Mail has run an article on that?
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Bergamot zests in alcohol. I’m wondering when I’m going to filter it and put in a small bottle for further use.
But you brought me an idea, I did put the inner of the bergamot fruits in the freezer, maybe I can make a jelly from the juices. (The juice is not bergamot-smelling, and a typical sweet, bitter, sour).
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Tea is essential.
A couple of years ago, my husband bought me a Teavana subscription (yes, he’s a keeper). I really liked most of the teas, except for the flavored varieties; turns out that they use artificial flavors in many of their teas.
I did not renew my subscription, but oh boy! have I got tins … 13 tins.
These days, I get my teas from small, companies, mostly based on recommendations from my tea obsessed pals.
Apparently marmalade is made in some regions - and I’ve heard it get’s used as an anti-malarial, too.
The zests in alcohol sounds good - are you aiming for some kind of limoncelloid spirit?
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Is that like regular Earl Grey but in pink packaging?
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my family are engineers by trade so you fooled yourself unnecessarily
but you must see the funny side 
Yes, but I can’t eat more than six without getting heart palpitations. That’s too much concentrated caffeine for my poor heart. The line between “enough to wake me up” and “too damn much” is VERY slim for me.
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This is why I have pretty much limit myself to the one cup of regular joe in the morning.
I could probably go without if I really wanted to but I do love coffee.
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I know the line. But as an experienced abuser of caffeine the difference between F15.0 (acute intoxication) and F15.1 (harmful use) is high. Scratch that. Higher.
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I did not know people made marmalade from bergamot fruits. They seemed (the oil in the skin) much to strong to me for that usage. Same with ‘limoncelloid spirit’, instead of that I’m aiming for a fairly concentrated bergamot ‘extraction’.
Lets say, just experimenting, maybe very nice when used sparingly in some baking goods, salad (?) or of cource in tea. But maybe a waste of time, effort and the fruits, witch will be a pity… Will see.
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kitchen experiments are never a waste of time! they are fun (and sometimes uneatable)
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