The teabag version of a tea that was really designed for the pan. Convenient, consistent, and a good deal better than most supermarket black tea.

Give them longer than you think. Red Label wants a proper steep, and it will take milk and sugar without disappearing.

For chai, put a bag or two in the pan with the water, ginger and cardamom, then add milk. It is not quite the loose leaf, but on a weekday morning it is close enough.

On the shelf at Curry Corner in North Melbourne.