Earl Grey (black with fragrant bergamot, a specific orange essence)
Lapsang Souchong (distinctive smoky flavor, yet light)
Darjeeling (tea from that region, subtle and not completely black/oxidized, sometimes a little astringent)
You can add sugar and perhaps a little cloud of milk to your tea but not too much otherwise you will lose the scent and flavors (except for strong Breakfast teas in the morning, which you can liberally douse with milk and really anything you want - my mother's friends in Scotland would sometimes add a little something stronger!).
I love tea, but being chronically anemic, I'm under a strict quota
