Tag Archives: Tea
I’ve impressed myself! Tea is fun … going well so far.
My usual tipple at home is Nerada loose-leaf to start the day, and rosehip/hibiscus teabag toward the end of the evening. We have a lovely tea caddy that belonged to Ron’s mum (who passed away last year, aged 95) – it would have come with her from Holland, and I think of her every morning when I dish out two teaspoons into the pot.
At work: usually Twinings English Breakfast or Lady Grey teabags. But! branching out: on Tuesday afternoon I brewed up Sir John – a smokey black tea “with jasmine, rose, lemon” – could be worth trying with a squeeze of lemon. A Reviewer likens it to Russian Caravan but with a Turkish delight aftertaste. It didn’t become undrinkable with standing in the pot, and is a very interesting smokey flavour. (I like the smokiness of Laphroaig whiskey, so not surprised that I like this one). I’ve also had a pleasant green tea: Jones.
It’s all in the timing – so the brew doesn’t stew!
At home I tried Happiness organic blend – not a real tea – purchased from Mrs Oldbucks pantry, Berrima, on a recent trip to Kangaroo Valley. Lemon grass, hibiscus, peppermint, citrus peel, coconut, strawberry pieces.
Pink in hue, and dirty looking, with that familiar spent chewing-gum flavour that ‘tea’ not containing camellia sinensis tends to have. Pleasant enough.
There’s something spooky about this: here I am into day 3 of the Tea Challenge, I set off on my morning cycle and 500 metres up the street, a mass of teabags are festooning the bike path and nearby roadway. Nerada brand, unused (made me think I should get sponsorship for this tea-drinking effort). No I didn’t pick any up.
On Sunday we enjoyed China jasmine tea from T2 poured from a lovely strong stoneware teapot into small Chinese cups. It can be quite mouth drying, though initially refreshing. We could see why cool water is offered along with Chinese tea.
Yesterday at work I really enjoyed Monk, from the Tea Centre – this is a black tea with pear and bergamot. Reviewers claim it has kinship with Earl Grey, based on the bergamot – however I didn’t find Monk at all as strong and quite prefer it; perhaps it is tempered by the pear (which was very subtle). The aroma wasn’t as enticing as the flavour. A top tea, perfect on its own.
Now that I’m trying to remember to take my camera everywhere, I’ve been able to capture my tea-making kit at work, sitting in front of a pile of books in my office waiting for sorting.
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.