Title : Hand-Rolled Tea from Comins
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Hand-Rolled Tea from Comins
Not All Those Who Wander Are Lost
Hope you had a nice summer? I had a lovely break that took several pleasingly unexpected turns. Not all those who wander are lost. I did something rather odd too. I took tea on my hols. I can't live on coffee, and tea can be a pretty pale affair on the continent.I packed some quality leaves from merchants Comins who have Tea Houses in Sturminster and Bath — good people who make good tea.
Good people make good placesGood people also make good places. I was quite happily ensconced on a v. quiet promontory overlooking the Adriatic on hols, which was inhabited by the most charming bunch of people. If Noël Coward were alive (and in the same spot), I think he would have been inspired to write one of his pithy observational songs. I would be described as the peculiar fellow who takes his own tea on holiday. Thanks Noël. (He doesn't know the half. You should see some of the other things I pack.)
Recalcitrant before bedWhat tea made the trip? Obviously, I needed a good session tea. I'm immobile in a morning until I've enjoyed two cups of black tea; and I'm recalcitrant before bed until I have had a final two cups. For the black tea, I chose Comins' tasty Golden Tip Assam Tea from the Khongea estate in India. Khongea is renowned for bold-flavoured teas. The tea grade is Tippy Golden Flowery Orange Pekoe (TGFOP) for the abundance of young golden tips.
I also took some Hand Rolled Green Tea (top photo) purely because it was hand rolled and reminded me of hand-rolled pocket squares and ties. Not a very good reason, but a very pleasant tea from the Lumbini estate in Sri Lanka (or Ceylon in old money). Come on, who doesn't like the idea of hand-rolled tea? Some green teas can be harsh, but this was light, smooth and, indeed, 'buttery' as Comins' note.
The great thing about taking these teas on hols was that I had the time to properly prepare and savour them. I'll take some others next year and do the same. If you need a reminder on properly preparing tea, see how Rob Comins does it below.
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