Kettle on before anything else happens. This is a big, malty, full-bodied cup, and as loose leaf the big African leaves have plenty of room to open up in the pot. They grow through long, hot days on the plains, and finer Assam underneath gives the cup its depth. Give them a few minutes and you get a rich brew with enough body to take milk without disappearing into it.
You know how you like it: which pot, how strong, whether the milk goes first (it doesn’t). We’re exactly the same, which is probably why this one took us the longest to get right. Four minutes, not three. We like it strong.
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