Leaf Type: Black
Where to Buy: Rington’s Premium English Teas
The perfect every day tea, rich and refreshing. From our ‘Original Blends’ family of teas. Two cup tea bags. Gas-flushed. 2 x 50 tea bags.
Our Traditional Blend contains some of the best teas produced from around the world, selected predominantly from our long standing relationships with family businesses in East Africa and India. Our expert tea blenders taste and choose each individual tea that goes into the blend, ensuring you always receive that unique, refreshing and lasting flavour that makes Ringtons Traditional our most popular blend.
Learn more about this tea here.
Traditional Black is a bagged tea from Ringtons, a UK tea company. At first glance, it looks like a typical bagged black tea. It’s in a square paper bag, and is about half full with finely shredded leaf. The scent is typical “black tea”. I used one bag for my cup, and gave it 3.5 minutes in boiling water. It brewed up to a fairly dark golden-brown, so I added a splash of milk.
To taste, this one is a malt monster! It’s deliciously sweet in that thick, syrupy, almost molasses-like way that really malty teas can be. It’s certainly sweet enough that I’d never personally consider adding sugar, and I do have a sweet tooth. The mid sip has beautiful milk chocolate notes, not over-strong, but definitely there. It’s rare to find that in a bagged tea, I’ve found, so I think this definitely speaks to the quality of the teas used in this blend. The cup as a whole is deliciously creamy (probably the milk helps this a little, but even so) and very smooth. My only slight reservation is that it’s a little tannic – my teeth feel kind of furry after a couple of sips, and it’s certainly a strong, hearty blend – so it’s perhaps not one to drink on a completely empty stomach. On the whole, though, it’s a delight to drink, and a serious challenger to my normal “everyday” tea.
I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.
I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they're the best dessert replacements, too. White teas are a staple in summer -- their lightness and delicate nature is something I can always appreciate on a hot day.
I'm still warming up to green teas and oolongs. I don't think they'll ever be my favourites, with a few rare exceptions, but I don't hate them anymore. My experience of these teas is still very much a work-in-progress. I'm also beginning to explore pu'erh, both ripened and raw. That's my latest challenge!
I'm still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.