Ceylon black tea forms the backbone here, blended with zesty ginger root for a cup that comes out bold, full-bodied and brisk. The first sip carries that brisk Ceylon character, then the ginger's spicy, herbaceous punch comes through and settles into a warm, lingering finish that balances out the tea's natural robustness rather than fighting it. Tasting notes span lemon and honey alongside herbs, spice and ginger itself, with a roasted, almost coffee-like depth and a thick body that stays on the palate well after the cup is finished.
The blend is packed by hand and made fresh to order by The Kent and Sussex Tea and Coffee Company, which has been blending tea since 1982.
Brew it with freshly boiled water, around 100°C, using one teaspoon of loose leaf per cup in a teapot or infuser. Pour the water over the leaves as soon as it comes to the boil, then let it steep for three to five minutes, longer if you want it stronger, before straining into your cup. Some drink it plain to get the full effect of the robust, zesty flavour, others stir in a touch of honey or a squeeze of lemon. A cup carries roughly 50-90mg of caffeine, enough for a morning start or an afternoon lift. Keep the leaves in a cool, dry spot away from strong odours, heat, light and moisture so the flavour holds.
Ginger has long been used to settle the stomach, ease nausea and take the edge off motion sickness, and its warmth is traditionally credited with supporting circulation. Black tea's antioxidants are often linked to general wellbeing, and some research suggests regular drinking may help lower LDL cholesterol. Together, the two make a traditional go-to for comfort during cold and flu season.
