This is the world's largest tea producing area but most of its very best teas are picked at only the height of the season in mid-June and amount to a tiny proportion of its very large crop. With most gardens turning to machine processed cut, tear and curl production, each year these hand made "orthodox" leaf teas are harder to find but well worth the search.
The best are rich and malty with a great depth of flavour and aroma of juicy currants or raisins. The larger, tippy leaf teas tend to be smoother with broken leaf teas giving a darker, more brisk infusion. A traditional tea that is ideal with milk. Try it with sugar and its almost a pudding!