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From: randy@utcsrgv.UUCP (Randall S. Becker)
Newsgroups: net.cooks
Subject: Re: More on tea
Message-ID: <3983@utcsrgv.UUCP>
Date: Fri, 20-Apr-84 22:47:46 EST
Article-I.D.: utcsrgv.3983
Posted: Fri Apr 20 22:47:46 1984
Date-Received: Fri, 20-Apr-84 23:09:35 EST
References: <1005@seismo.UUCP> <281@brl-vgr.ARPA>
Organization: CSRG, University of Toronto
Lines: 5

One Chinese restaurant in Montreal, Canada, uses a blend of Jasmine and
Lansang Souchong (sp?). The latter is a smoke black tea, I think.
I have tried a 1 to 1 blend with reasonable success.

Randall Becker