Thanks for the info, Ive never heard of brown sugar being used in tea, I'll have to give that a try. The whole biscuit world interests me as well. I can remember it was common practice for myself and my siblings to dunk our cookies, usually vanilla wafers, in our Kool-aid. I was even scolded by a kindergarten teacher for it. She said only old ladies with no teeth dunked their cookies in anything other than milk! I've tried several of the available tea cookies here,( Im in Oklahoma, so if they labeled them biscuits here there would be mass confusion) and I definitely see the attraction/obsession. I'm not sure how they go over in England, but I'm a big fan of the almond windmills and lemon bars. I don't quite have a feel for what the digestives would be similar to here, I'll probably have to just add some to my next tea order.I am lazy myself so I tend to brew tea in the cup. If I do use a teapot, if its for 2 people then I will put three bags in there. Personally I like my tea strong, builders tea!
Mostly I use Yorkshire tea as I find it the strongest, add a bag to the cup with brown sugar then dump the water in there. Leave it to brew for about four minutes and add a drop of milk. Personally I only like semi skimmed milk in tea, full fat milk is too creamy and ruins the brew for me.
As for biscuits the best dunker is a Hob Nob! But they will drink the brew for you. Second to that it has to be the digestive, chocolate or otherwise. Then thirdly the custard cream.
Now I need a brew and a biscuit!