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Yes, it's actually quarter to six AM on Friday morning over here. I would have checked in earlier but I was busy eating some toasted Marmite for a very, very early breakfast. I woke up, couldn't get back to sleep, tossed and turned off the house, obviously I was getting up, so made a cup of tea and came into the shack and turned the radio on with the computer on. I'm just thinking of this research, I like very, very strong teas. I was born in the 50s and tea was not considered probably brood unless it had been stewed from these tenderness and maybe a real big teapot put on top of the stove to keep it warm through. One of my favorites is a smoky tea from China called Lapsong, which I don't have very often, it's very, very refreshing in the summer. It's a smoky tea, that's the only way to describe it. I noticed I was getting down the supplies I've got, so I thought I'll just order some more. That was proving a very, very difficult task. The company that made it, it's no longer available in the tea bag form and another one, most of it is loose tea at ridiculously high prices. I could not believe it. I think I paid like 50 tea bags and it cost me about two pounds fifty or three pounds sterling, something like that. I only got 14 pounds for that and for loose tea. There was one, I think it was a kilo of Lapsong Souchong, 56 pounds sterling. It's almost $70 for a kilo of tea. You could be kidding me. I blame you guys, you've cooked all our tea supplies in Boston Harbor for which you've only just been forgiven by the late Queen. I could not believe the cost of it. You can tell I've had this box of 50 tea bags for probably 18 months, two years, so I don't have it very often. It's just like this, getting down is a bit hard to order some more. You know, if you come off my perch, I could not believe the price of it. It might become a bit of a luxury item, but I can't live without it. I don't know if I can live with those prices though. I'm sure there must be an easy way of getting it at a reasonable price, but there we go. So that's been my morning so far. Made some toast, smeared it with some butter and marmite, and I just got the building one month. I've had a lot of tea because it's thick, dark and brown. In fact, it's almost reddish in color, and it's been properly stewed. But yeah, so you could sand your spoon up in this. None of this mambi, what we call it, all grey and stuff, you know, all flavoured things, you know, which is property. Anyway, that's enough of my UK rant about tea. And just remember, you always put the milk in second, not first. Because it stops the chemical reaction. So you put it first, and the last thing you put your sugar in, and the last thing you put in is your milk. Anyway, here are the instructions on tea making from the Shire. Both make control to the LRB.