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A lovely cup of a tea that remains a favourite despite it’s inadvertent creation.
I had to get up very early, and I’m not ready for anything heavy, but I wanted to move on from my cup or two of Jasmine an hour ago.
A mint tea can be a dessert, and I used it to follow some toast. The aroma has filled my office, and it keeps drawing me back fro another sip, and the inevitable second cup.
The green tea teases the palate; the mint smashes it to smithereens a millisecond later.
It’s the most exciting think happening in Adelaide at 5:59am, I am sure

Up at 4am for a webinar from the US!
I’ve put together a large pot of this delicate tea to keep me going.
And it’s great.
Flowery, sparkly on a dry tongue and sweet!

Hmmm, green tea with apricot flavouring and buits of dried honeydew melon. Served quite presumpively with no sugar on the side, so I drank it sugarless, it could have used a touch.
The apricot flavour was great before the water was added but disappeared in the brew. The underlying green was a little bitter, the melon covered it up. Not a bad effort for a silk baggy thing

OK, so this tea is my current obsession – I’m on my way to drop some change off to my son who is minding a small store today.
I’ve packed two japanese tea cups and a cute purple pot, plus my ever-dwindling Pai Mu Tan
We’ll be taking the water at 97% from the espresso machine, but I think the tea is unsuited to an infuser.
I’ll be commented as this Odyssey unfolds!

As foreshadowed in my last post, it’s now 6:31 and I’ve just added 250ml of boiling water to the 2grams of Pai Mu Tan that I brewed at 9 last night, and then re-steeped around 6:10.
6:33 – Leaves are sooo unfurled, just floating around. Swish the pot and they look like sea creatures drifting.
6:35 – Wisps of ginger coloured liquor are spiralling from the buds
6:37 – just went out to my veggie garden and inhaled the scent of growing tomatoes, capsicum and zucchini. Comparing the scent to the tea, but it’s not really the same.
6:49 – Has the scent of a rainforest. And it’s time.
It sparkled like a mountain stream as I poured it. And taste is delicate – like teak and oak and blueberries.
Might be my tea experience of the day!

I had a lovely cup of this exquisite white at 9pm. Drained the leaves, left them overnight and added boiling water at 6am when I arose.
Delightful. Smooth and soft, still has that characteristic gentle woody, fruity palate.
As soon as I finish, I’ll have another go. Think of the antioxidants!

Hmmm, it’s a blend and it’s a bit ordinary. Nevertheless, I have sourced a quality EB and am giving it a go.
So, a quickish steep as it’s getting dark quickly. Turns out there’s PLENTY of flavour.
Firstly, tastes to me like there’s some Kenyan in this. Now, I don’t mind Kenyan Tea per se, I just have a strong opinion that it has no place in an EB.
Additional flavours include some Keemun and some Yunnan, something like a Ceylon OP and a dark Indian tea, perhaps Nighiri.
The fact that they are easy to identify is an indication of what’s wrong with this tea – it has no cohesion. It’s not a blend, it’s a bunch of different teas in a cup.
Whatever cheap tea is the underlying taste, it’s awful. I once heard a tea described as “like chewing tobacco” and I think i’ll break that phrase out here.
Not a great tea. Not even a good tea. But nevertheless, a cut above a teabag!

Even better, second one of the day

Time to take a break, so broke out the gunpowder.
quite a murky liquor, not really that green-looking more an amber.
It’s unusual in that all the pleasant smoky flavour is up front, with a mildly bitter aftertaste. I did make it with boiling water straight from the esperesso machine, might have been a little hot

Fine brew today with honey and via my usual method. I will be filming this method this weekend for the vBlog, along with my layered cherry rooibos latte.