SC - Preserving eggs.

[Cindy M. Renfrow]

Probably Lapsang Souchong, it is tarry tasting rom being smoked in the curing
process. It is, I agree an acquired taste. I do it with just a bit of honey and
some lemon. It may be that whoever made it for you oversteeped it [a common
failing in the US. Last time I had somebody make me green tea they used 4
teabags for one cup to get it dark enough. *sigh*]
margali

Lee-Gwen Booth wrote:

> Oh, no, one doesn't put milk in these teas!  Mind you, I am yet to find some
> way to make one "fancy" tea palatable.  I can't remember its name, but it
> tastes like someone has taken a full ashtray and steeped it in boiling
> water.  I had it once when I was a teenager and couldn't believe that anyone
> could actually drink the stuff (still can't, for that matter - I recently
> went into a speciality tea shop where it was stocked.  One sniff convinced
> me not to buy it again - ever!).