I want to make some Russian Caravan Tea to last through the winter. Years ago I used to get it at Fortnum & Masons and I suspect that some shops in Boston may carry their cans, but I think it would be better and fresher if I made it myself.
The recipe found on line recommends 1 part lapsang souchong, 1 part black tea,and 2 parts oolong tea. A good black tea would be Qimen (also spelled "Keemun"), but Assam or Ceylon would also do.
The local paper in Northampton, the Gazette, recently ran a story about a company in Hadley that sells loose tea, but I have no idea how good they are and they seem to be web-sales oriented.