Gunpowder tea and lapsang souchong combine to make a strong breakfast tea that has a more complex flavor than black tea alone, but is still a pick up for early mornings. Like all smokey teas, do not over brew, that strong kick in the seat tea can turn bitter if it sits forever in hot water.
I first started combining green tea and black tea in winter of 1990 while I was living in Asheville, North Carolina. I remember waking up in the morning to my tea, getting my New York Times, and reading with interest about these people in Yugoslavia who were throwing off communism and defying the old communist guard to do their worst. Knowing the world as well as I do, I said predicted widely to all of my friends that this little country of Slovenia would last about 'ten days' once the power of Yugoslavia came down on it.
Less than a year later, on 25 June 1991, these Slovenians declared independence, and I marveled at their bravery faced with what I thought was their certain extinction. Having never been to their country, I was as neutral an observer of their independence as could be found.
In fact, my ten day prediction was pretty accurate, the wrong way. The Yugoslavian army attacked but it was undecided how to fight the war, and the Slovenians proved to be willing to resist to the last measure. By the 3rd of July, it was all over, and a peace accord was signed in the next week.
Ever since then I have called my mixture tea Slovenian tea. I have never visited Slovenian, and never will, but their struggle was worth naming a tea after them.
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