American tea brands are brewed for ice teas. You add lots of sugar
and lemon. You need a taste that punches through the sweet and tart
but doesn't do well on its own being astringent but no tannin is left
behind. Britain perfected the black pekoe blend for
morning,afternoon,evening depending on what you're eating. Cheap
would be cheaper if the dollar wasn't weak against the pound. Greens
stand naked so it is a matter of finding one you like. If you don't
serve greens I don't eat your bbq. Until recently I always thought
where there was a scent there was an inferior tea. I'm the one who
drinks Jasmine and wonders about the tea. I was blown away with a
combination of Osmanthus and Fujian oolong. So much so I'm in the
process of buying scented flowers to try with my favorites. If one
flower + tea is better maybe there are others.

Jim

"magnulus" > wrote in message >...
> It seems to me with more focus on green tea... there is not much emphasis
> on quality. Green tea from Ceylon, which is what is often used in
> mass-market green tea bags, is usually acceptable quality compared to what
> Americans often get for "black pekoe" (which ranges from decent to ****
> poor, with far more of the **** poor teas around), but it doesn't have the
> real character of some of the Chinese teas like Longjing, Formosa green,
> etc.