6 years ago
Friday, December 18, 2009
Fresh off a jet from Singapore, a co-worker just tossed me a canister of TWG's Singapore Breakfast blended tea. And I am loving it.
A couple of months ago, I'd read this story about the founders of TWG, in which Singapore Breakfast is used as the hallmark of the company's global success. TWG aims for a pretty high-end market (Singapore Breakfast, for instance, is most easily found on transoceanic flights and the Singapore Four Seasons Hotel, as well as through Harrods), but I've enjoyed a few of their blends before, notably their Rum tea and Christmas Lights tea. Singapore Breakfast, however, tackles something I'd only theorized about: mixing black and green teas.
The result is almost a chai — an even offering of nice curly black leaves, flat sencha-like green leaves, plus spices (including some nice chunks of orange rind) and a ton of vanilla. For that many ingredients, it's not a multi-layered experience. But it is fairly tasty (random note: it's divine with gingerbread cookies) and I'm squirreling it away for Christmas morning,