|"Fresh and well-rounded. A tea to make an Irish girl from New Jersey proud! "|
First, it's Irish in origin. S.D. Bell and Co. has been selling tea (and coffee) in Belfast, Northern Ireland, since 1887. Though I go by "CJ," my real name is "Colleen." I don't think I need say more on that point!
Second, S.D. Bell tea comes to me in America via "Best International Tea Company," which is in Elizabeth, New Jersey--a stone's throw away from my childhood home in Hillside, N.J. I always enjoy a bit a nostalgia with a good cup of black tea.
To describe S.D. Bell's English Breakfast as a "good cup" is a bit of an understatement. Black tea is probably my favorite consumable. I like it more than chocolate. I like it more than shrimp cocktail. I like it more than fresh-baked bread with butter. In fact, I never eat fresh bread and butter without a cup of tea to go with it.
Sadly, I have tasted many a bad cup of black tea. Even the increasing popularity of tea in the U.S. hasn't done much to improve my chances of getting a decent cuppa in public places. Iced green tea is all the rage, or blended whites and oolongs. But hot, black tea still gets the shaft.
So I am always happy to promote black teas that raise my favorite drink's reputation. If a person had never tried black tea before, drinking Bell's English Breakfast would be a great way to introduce them to the concoction. It looks like a standard black dust that you'd find in a run of the mill teabag. Even if you bagged these little Irish-imported leaves, it wouldn't dampen their well-rounded, robust, and thirst-quenching aroma and taste. They are easy to brew by tossing a teaspoon (or more to suit,) per cup into a pot and adding boiling water. In three to five minutes, you'll have tea that any Irish man or woman would be proud to serve and drink. I rate it a 9.
— To purchase Best International Tea Co. S.D. Bell English Breakfast, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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