This is the one tea I’ve ever thought benefited noticeably from a little sugar. I just use a half teaspoon for a 24oz teapot, and it really brings out the unique flavor of the darjeeling-mint blend, which is otherwise murky if you drink it piping hot. (With the exception of Casablanca Twist, I’m a purist when it comes to caffeinated beverages — no cream, no sugar, “coffee should be black as hell and strong as death”, and all that. So adjust your dosage accordingly.)
I got this as a sample, and although it’s decent, it doesn’t have enough of an edge over plain peppermint tea to make the inflated price (~2x more) worth it for me.
Preparation
180 °F / 82 °C
3 min, 30 sec
