The Tea Ritual

October — four blends, one for each week

Tea tasting at Impala & Peacock

 

It is easy to drink the same tea for a year. Not out of preference — choosing is work, and the morning is not the time for it. So we wrote October down.

 

No. 05

Lapsang Souchong

  • Leaf1 tsp
  • Water200 ml
  • Temperature100°C
  • Steep3 min

In the blendCamellia sinensis. Nothing else.

Method
  1. Bring the water to a full boil.
  2. Measure one teaspoon of leaf per cup, or two heaped teaspoons per pot.
  3. Pour, and steep for three minutes.
  4. Strain. The same leaf will give a second infusion.

Smoke began as a way to save the leaf, and stayed as the reason people reach for it. The leaf is dried over pinewood fire and nothing is added to it — what you taste is resin and woodsmoke carried in the tea itself. Underneath, the black tea is softer than the smoke leads you to expect.

No. 06

Relaxation Tea

  • Leaf1 tsp
  • Water200 ml
  • Temperature100°C
  • Steep4 min

In the blendRooibos, rose petals, rose buds, lavender, calendula petals. All organic.

Method
  1. Bring the water to a full boil.
  2. Measure one teaspoon of leaf per cup, or two heaped teaspoons per pot.
  3. Pour, and steep for four minutes.
  4. Strain. A second infusion works — give it a minute longer.

Petals and buds steeping side by side. Rooibos gives the cup its body and its deep red colour; almost everything else in the blend is flower — rose petals, whole rose buds, lavender, calendula. No caffeine in any of it, so the hour is yours to choose. The buds open slowly, and the cup keeps changing while you drink it.

No. 07

Genmaicha Green

  • Leaf1 tsp
  • Water200 ml
  • Temperature75°C
  • Steep2 min

In the blendCamellia sinensis, brown rice. All organic.

Method
  1. Bring the water to a boil, then let it stand seven to twelve minutes.
  2. Measure one teaspoon of leaf per cup, or two heaped teaspoons per pot.
  3. Pour, and steep for two minutes.
  4. Strain. A second infusion works — add thirty seconds to a minute.

The legend has a servant called Genmai losing his head over a few grains of rice fallen into his master’s cup. The likelier story is that farmers added toasted rice to make expensive leaf go further, and found the result was better than thrift required. Grassy from the leaf, nutty and warm from the rice. This one is grown in a boutique garden in Victoria’s alpine region.

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No. 08

The Reserve

In the blendSealed until it arrives.

BrewingNotes travel with the jar.

A limited edition blend, made in a single small batch and never sold loose. It goes to subscribers and to no one else, and it is different every month. We are not going to tell you what this one is. Brewing notes travel with the jar.