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Wattleseed Chai - The Seed That Waits for Fire
Description
The cup of Wattleseed Chai comes up from the bottom, a slow, warm brown that hides the spoon a centimetre in. The spices arrive first—cinnamon, clove, ginger—but beneath them is a toasted, nutty note, a little like hazelnut, a little like the crust of a loaf. That’s the quietest thing in the jar, and the one holding the whole cup up. Somewhere in that colour is something that took a very long time to get here. Some seeds wait decades in the soil, whole and unchanged, until the right weather finally arrives.
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Today's cup: Wattleseed Chai — wattleseed, chicory root, ginger, cloves, pink and black peppercorns, pepper berries, cinnamon, fennel, agave, cardamom.
Brew Guide: 1 tsp, 200mL, 100°C, two minutes black or four-plus with milk.
Caffeine - Free (suitable for the evening)
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