I don't recognize Wanlagalla, but suspect it is an Assam estate I
haven't heard of. Estate teas are usually upscale from the blends. If
an Assam (or other tea) is too strong, try some combination of less
leaf, brewed a shorter time, at a lower temperature. You got a Sencha
if it smells grassy and a Bancha if it smells of some other herb, I
believe. Both are good. Toci
Klaus Alexander Seistrup wrote:
> Danube wrote:
>
> > Try a strong Assam or English Breakfast tea, with sugar and milk
> > to begin with.
>
> Aloka wrote:
>
> > If you want to have tea plain (no milk and sugar), try Darjeeling
> > 1st flush.
>
> Toci wrote:
>
> > For drinking with salami or strong cheese, I'd try the cheapest
> > Assam you can find, and drink it plain if possible. For afternoon
> > drinking with anything more delicate, I'd try Sencha, also plain.
>
> Thanks for your help. I went to Sweden today (there's a bridge connecting
> Copenhagen, Denmark with Malm=F6, Sweden, and it takes slightly less than
> 40 minutes to reach Sweden by train) and came across a nice tea shop with
> quite a selection of tetsubins and teas, and the lady was ever so helpful.
>
> I ended up with three teas: a Darjeeling 1st flush ("Oaks", new harvest),
> a stronger tea (I cannot read the lady's handwriting, but the label on the
> bag might say "Waulagalla" or "Wanlagalla" - anyone?), and a Japanese
> green tea (the label might read "Sencha" or "Bancha", I'm not sure).
>
> I have never liked green tea before (but I had only tasted gunpowder until
> now, so...), so I was quite keen on tasting the green tea first, and I
> actually like it as is, without sweetener. I look forward to trying the
> two black teas tomorrow.
>
> Thanks for your kind help.
>
> Cheers,
>
> --
> Klaus Alexander Seistrup
> Copenhagen, Denmark
> http://streetkids.dk/