Having given my liver some challenges over the festive season, I figured it was time to imbibe some beverages less deleterious to my next blood test reading, and settled on tea after reading a great article on tea tasting in a copy of Gourmet Traveller Wine friends gave us at Christmas time. (Thanks, Chris and Tam). Handily we already have lots of variety in the pantry already: Turkish Apple, Goji akai (green tea), China Jasmine, Sencha and Gorgeous giesha to name a few (also gifts from friends of my liver).
And I have some lovely floral teapots, cups and the paraphernalia required to make the experience pleasant and civilised. So, I am embarking on a couple of weeks of no alcohol (which is the real challenge) and the drinking of delicious teas. The last time I had a stretch of alcohol-free days was in September prior to undertaking the Inka trail: Maree and I had read that it was best to eschew booze while acclimatizing to the altitude. We managed 11 days, much to the astonishment of our fellow travellers who knew of our fondness for local wines and beers.