Consequences

I will add, as a little bit of an excuse, that the chemical cocktail I take every day with ten different ingrediants in order to function, makes me very, very thirsty!

The first mug of the day (at 4) is a light but black tea called Yunan, from China. A little later I will go for a mug of Darjeeling Marybong. Breakfast (05.30) is the ultimate pleasure, because I drink my one cup of coffee for the day. I grind the beans and enjoy the smell and taste. The coffee comes from Suke Quato Guji in Ethiopia. The farmer is Tesfaye Bekele. Around 8 I will join Sylvie at her (non) breakfast, and drink a mug of straight Assam black tea. Coming in from feeding the cows I will have a mug of Duke blend - a sort of standard "English breakfast". To get going after the daily nap I go for Irish breakfast - a black tea, with a lot of taste and colour. For tea-time, that most valued of the English customs, I will make a 50/50 mix of Irish Breakfast and Russian Earl Grey - which Sylvie will also drink. She will otherwise start the day with Gunpowder. Favourite? Probably equal parts of Assam, Russian Earl Grey and LapsangSouchong (smoked). When the healthy living syndrome strikes ( happens!) I will go for green teas. Especially one with Goji and Sea buckthorn. A straight Rooibos will be enjoyed at times, as well as Rooibos with Cinnamon. I noticed that a friend has given us a bag of Lao Mountain green tea from Pongsaly. And just to reassure you, for when you come, we have decaf coffee beans which make a decent brew. They are from the La Serrania farmers, Huila region of Colombia.