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Your e-Mails

David P

Bahlsen Orange Choco Leibniz Review

Matt Hewison

Ginger Nut Review
Nicey replies: McVities moved production of the Gingernut up to Carlisle in September of last year, and to my knowledge the Gingernut remained unaltered. However the flooding at the factory in January meant that production was shut down, and as we recently reported the factory was still only running at 20% capacity. Biscuits from other sites have been brought to Carlisle for wrapping as they await the reopening of their own lines. I think we can expect some irregularities as the situation gradually returns to normal.

Mat Charles
Personal mugDunking

Marks and Spencer Dunking Cookies Review
Nicey replies: Looks like a case of parallel evolution to me, as they are similar but not identical. It does, however, call into question the M&S claim to be the world's first cookie designed for dunking, which seemed a little presumptuous.

Oh nice mug by the way.

Fiona Travers
Nicey replies: Fiona,

Fiona, Fiona, much confidence have you in your own tea, yet remain closed your eyes do to tea in general (yes that was in a Yoda voice). As we always say when we get an email such as yours that implores us to make tea just like you have it, "Everybody likes tea the way they like it". You will have read those words but not taken on board their meaning. We respect your opinion on tea but its no more correct or valid than anybody else's, except for the people who put the milk in with the tea bag before adding the water.

The picture of the cup of tea on the train, is a picture of a real cup of tea as drunk by thousands of people every day. Its there to challenge peoples perceptions of tea, most of which are over sentimental. Its not some stereotypical image from a bygone age, but it was a useful cup of tea and I think I washed it down with a triple pack of Jaffa Cakes. If you are shocked by the reality of tea in the 21st Century then perhaps you should stay indoors.

Liisa Shunn
Cork Hat - AustraliaTea
Nicey replies: Yes I remember mailing Brian about that.

I was only basing my observations on the fact that I grew up in Wales and nobody I have ever met in Wales drinks Welsh breakfast tea, or indeed has heard of it. There is a tea called Glengetty which is a Welsh brand of tea, but its not widely drunk either. From what I remember of it smooth is not a word I would apply to it, astringent perhaps. I don't doubt that some other companies copy this blend style, or not, and call it Welsh Breakfast but it's all a bit contrived I think. Similarly in England where I have spent most of my adult life very few people indeed drink English Breakfast tea at breakfast time unless of course they are forced to through finding themselves in a hotel or something that insists on keeping up the charade by having Twinings English Breakfast tea. Mostly they are after a nice cup of PG, Tetley, Typhoo etc In my limited exposure to Irish Breakfasts you mostly never get Irish Breakfast tea, but something sensible like Barry's, Nambarrie or Bewleys. Do see where I'm going with this? I don't want to sound stroppy (my Mac is telling me that's not a word, so you may not know what I mean), it's just I suspect these things are abstractions which elude to the popular styles of tea blended over a century ago and subsequently replaced by branded tea.

I'm sure you would be equally nonplussed at things that pass over here as 'New York Bagels' or 'American Cheesecake'.