Daintree Tea

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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! :)

https://www.instagram.com/p/COEKwp0A0rW/

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.

This is quite a pleasant, relatively robust black tea. Not the most exciting, but ok for everyday drinking or for when you want something that you don’t have to concentrate on too much.quuite nice with milk and sugar as well.

I used a tea bag for this — it’s really a very nice black tea. Not as delicious as an oolong, but probably one of my favorite black teas. Better than PG Tips, I think.

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.

My first thought on tasting this was “must change water filter” The water here is so bad I never use it without filtering.
As always, a good strong brew is the answer, so I poured in back in the pot for another minute.
And it delivered. Sadly, the last of this batch. Off to buy some more this morning.

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.

Had to have one on Australia Day. Earhy, warm, spicy and quite unique.

I needed reinvigorating.
I brewed this.
and lo, I was reinvigorated !

Second cup is great! Definitely a tea you can enjoy all day.

This is a real favourite. In Australia it’s probably the cheapest quality tea you can get, which makes sense, because our customs requirements are massive and would add to the cost of any tea.
It’s a reddish-brown colour, both in dry form and when made. It exhibits a mildly spicy touch on the tongue, with very earthy undertones – it always vaguely reminds me of rich tropical soil.
If I’m eating beef or a strong curry, this is often my tea of choice, On this occasion, however, a big mug upon waking is going down a treat.
A quick shower and then another cup, I think!