159 Tasting Notes
Someone has added the picture of the tea bag version to this tea. Mine is not in a teabag, it’s the bulk leaves, which are harder to get but worth the effort.
So, it’s pretty cool here – about 22 degrees C (72 F). For 8:30am in summer, that’s cool.
So, a nice hot black daintree!
What can I say? It’s rich and earthy and spicy, I’ve said all of that before. But the cooler the weather, the better this tea is.
If I was stuck somewhere where it’s snowing (I’ve never actually seen snow) I’d be locked inside, covered in blankets and driniking this.
MId Afternoon yesterday, really really tired, this tea was a saviour.
I wrote some notes on a piece of wood I was working on: “Tasty Refreshing Clean Lingering”
That’s a pretty good summation of this tea.
I also used it in yesterday’s Valentines’s Day Special Orange and Rose Tea, but I couldn’t try that myself because I’m allergic to oranges.
One minute I’m discussing US presidents on-line, one thing leads to another, John Qunicy Adams leads to Quince Roobos. Now it’s in my cup.
Sweet, fruity, relaxing. I love this stuff. This brew is filling my office with cheery fruity cheer. A quick check of my tea cupboard shows that I have about 50grams of this left and a full kilo of the Wild Cherry version. I wish it was the other way around.
My obsession with this tea shows no sign of abating.
This follows my typical pattern these days: A small cup oif PMT quite late – last night it was about 11:15 – and then a steaming great mug of it to start the day. Being Saturday, I did not arise until about 6:40, and I’m still a little sleepy.
And here’s my answer. With a sllighlt brackish yet sweet aroma, I am already engaged.
The first sip takes me to the warm air of a forest, herbal tones compete with background wood.
I am more convinced than ever that the second steep of this tea is usually the best
Enjoying this tea during meetings at the T-Bar
First cup was very mellow – enjoyed with better half, she had milk. Was and mossy, I would say.
Second cup with good friend Aaron, we have finished and are pulling the leaves apart.
aaron says "Balanced between herbal quality (mossy) with slightly tart finish. (Sweetly bitter!)
I added a little sugar which thickened it on the palate and bought the wood.
My 100th Tasting Note!
Our kids cooked us dinner last night, some Asian fusion stuff. We knew our youngest (Saxon) is a talented chef – he has worked for us as such in the past – but our older son Lucas also did a great job.
But… we were promised tea and it never came.
So, arriving home at 10:30, time for a cup.
I made the chai up about two months ago, and this was the last of it. Immediately, you know it’s going to have a more cinnamon taste, because it falls to the bottom over time, When we owned a tea shop, we had customers who would only buy chai when the jar was low.
So, out with a chai, 4 grams in 150mls of water for 6 minutes.
150 mls of skim milk, 1 sweetener and two spoons sugar (yep, diet time)
Steamed to a frothy 80 degrees, poured two steaming mugs, sprinkles on top.
A very worthy, sweet, delicious 100th note!
PS: Saxon’s partner Sarah was wearing a “No Woman No Chai” badge last night.