Robert Godden Send Message

Last cup last night – as always a great tea.
I think it’s great to enjoy a tea that tastes of tea!
I understeeped it slightly for my better half, as she takes milk, but for myself it was perfect.
Really pleasant aftertaste.

I was meeting someone who has returned to Adelaide from London. Fearing that he had trouble getting a decent cup of tea there, we wnet to T-Bar, Adelaide Central Market. We decided on the Pai Mu Tan for two.
It was a pretty small pot and we polished it off, but got so engrossed in conversation we forgot to request a re-steep
It was fine, sweet enough by itself with a lovely woody warmth.
It went down very nicely.

Thought I’d finish this one off while browing steepster and appraising the hornet’s nest I (somewhat) inadvertently stirred up.
It’s strong today, and it seems to match the slightly cooler, strong wind buffetting us here.
Nice tannins, earthy, real old-fashioned tea.
Probably the last decent cup I’ll get until I arrive home in 8 hours.

Yes, another cup of this. It’s great, as you’d expect. 2nd steeping from last night’s nightcap.
But the tea has been tinged with tragedy! I have dropped the lid of my purple teapot (“Jasime”) and it shattered.
Now, I know there are vastly bigger tragedies in the world (please don’t send me a list) , but it’s not a grteat start to a week to have smashed a favourite teapot lid by 6:30 on a Monday morning.

As it’s my tea of the week, my better half demanded a cup.
And it was great. Malty, rich, a true gift of nature.
A pleasure to make and drink.

A really sweet tea with some banana bread.
I must remember to use an alternative teapot for this tea, Clarence has a spout-width of exactly one re-hydrated raspberry and it makes it difficult to pour it.
It’s sweet and fruity, and lays back. You get sort of a real raspberry taste first, then it strengthens toward more your raspberry flavoured sweets.
Very, very nice.

As promised to myself, I brewed a pot with passionfruit herb and rose petals added.
It was just perfect with Sunday Breakfast

While shooting yesterday, this is what I had, and how it tasted:
Daintree Black, to which I added sage and thyme: Gloriously savoury, wonderful with roast meats. (try Nilgiri or PNG Wahgu Valley if you’re not in Australia)
China Green Jasmine with Pinapple Sage and Lavender – my “go to sleep” tea, wonderfully floral and fresh.
Moroccan Mint with fresh mint; Ok, no real surpise there!
Pai Mu Tan with Rose Petals and Passionfruit Herb – absolutely stunning to look at, taste or smell. Fruity and sooo fine.
I am now editing the video, whoch I’ll post later today. I am drooling as I do it. I might take a break to collect some rose petals and passionfruit herb.

Had it last night with slightly lower water temp.
Loved it!

I picked some of this up yesterday whilst preparing to shoot “Shoving Garden Herbs in your tea”
I had a mind to use it with lavendar, but didn’t.
So I brewed it yestaerday arva, and now again this morning.
The first thing I noticed is a rich red colour. Really striking.
I oftenh find that organics lack colour and flavour. Not so with this tea.
It has a rich, distinctly Ceyon flavour and feel.
I beleive that Ceylon teas last longer in the mouth than any other, you can taste them for up to an hour afterwards.
This one does not disappoint. I will be going back for more.