Since March there have been three primary teas that have dominated my daily brewing. I picked up two of them while on my travels in South East Asia.Then, when I got back I decided to make an order to try some local Australian grown green tea. Each of these blends is delicious and fills a different 'niche' in my tea drinking tastes, though the Two Rivers houjicha has become a favourite daily staple.
I discovered the magic that is TWG while in Singapore earlier in the year. The stores are a feast for the senses, with huge tea tins packed with premium teas from all around the world. They also had an amazing array of colourful tea flavoured macarons which i didn't hesitate to purchase and subsequently demolish by the beach. On my last day in the country I picked up their Singapore Breakfast Tea. It's a spicy, vanilla infused green-black blend reminiscent of a soft chai and it pairs amazingly with morning porridge or a good dense carrot cake.
When we were in Malaysia we were lucky enough to have an explore of the beautiful BOH tea gardens and factory. While we were in the highlands we picked up one of their specialty teas and I've been enjoying it every time I crave a orange pekoe. Nothing beats this brewed in true Malaysian style, over-steeped and strong with a generous helping of condensed milk. It's the first way I had tea growing up and never fails to make me feel at home.
This is the leaf that has gotten my coffee drinking husband hooked on his daily brew of green tea, yes, its that good. Every morning we make a pot of the beautiful houjicha which is a gorgeous combination of toasty, nutty and fresh. It has an amazing sea-weedy aroma when I crack open the container and I can see this being on our tea shelf for a long time in the future.