Robert Godden Send Message

mmmm
warm and inviting, slightly salty. brilliant

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.

First pot was served almost stone cold. What were they thinking.
Second attempt – quite rich. not a bad blend. The other half liked it. Quite reddish

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.