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“I needed reinvigorating. I brewed this. and lo, I was reinvigorated !” Read full tasting note
“Picked up this teabag from one of my hotel rooms during my stay in Oz, and decided to try it this morning. I’m telling you, this country has the best teas ever. Earthy, rich, aromatic, flavorful…so...” Read full tasting note
“Sipdown! (52 | 256) I got this in an Instagram swap with an Aussie, and I thought it was so fun that she sent me a tea that’s actually grown in Australia! Steeped it for two minutes, then tried it...” Read full tasting note
“Well, huh. I didn’t know that we grew any tea in Australia. This tea is quite simply described as “pure black” by their homey little website http://www.daintreetea.com (with no hint as to the...” Read full tasting note
Grown in Australia. After storms washed away the original attempt to grow tea in Australia in the 1800’s a few bushes survived, and these were used years later to build a small plantation on the east coast.
NOTE: The Picture is the tea bags; most of the tasting notes are about the bulk loose leaf.
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Picked up this teabag from one of my hotel rooms during my stay in Oz, and decided to try it this morning. I’m telling you, this country has the best teas ever. Earthy, rich, aromatic, flavorful…so much flavor, in fact, that I’m planning on re-steeping it later. I used one teabag for 20 oz water/splash soymilk and it was still black as can be.
Sipdown! (52 | 256)
I got this in an Instagram swap with an Aussie, and I thought it was so fun that she sent me a tea that’s actually grown in Australia!
Steeped it for two minutes, then tried it plain. It actually reminded me quite a bit of a Ceylon tea, with the same sort of metallic taste. There were also some woody notes and a hint of biscuit. A splash of milk brought out the biscuit notes even more.
I don’t often add milk to tea, but when I do, it’s like a fancy little treat ha ha. I also had some fancy Japanese strawberry langue de chat cookies with it. Saturday afternoon tea time! :)
Flavors: Astringent, Cookie, Metallic, Wood
Well, huh. I didn’t know that we grew any tea in Australia. This tea is quite simply described as “pure black” by their homey little website http://www.daintreetea.com (with no hint as to the actual variety) and its grown in the wild, rainforested, cassowary country of North Queensland. It’s a beautiful clear amber colour when brewed (100 degrees, for as long as it took me to wipe down the bench and start my computer). Although they describe it as being medium strength, its taste was really most notable for its absence, a clean hint of earthiness and no bitterness or aftertaste at all. Having sipped it, it didn’t seem surprising that they say it has no tannic acid and little caffeine. After some sipping, I drizzled lemon and honey into the pot and got down to some serious slurping. A refreshing little number, like clean linen on a hot day.
Nice. Hardboiled.
And thus fortified, I repeated the dose!