Hot water from a coffee pot on a warming plate is NOT the way to make tea. Especially the first cup of the day.
My marks out of 10:
Cup 3: Standard hotel cup, the sort you’ve had at every conference you’ve ever been to.
Tea 3:Dilmah English breakfast teabag: What would have been a dismal mark, based on the complete lack of understanding of why water for making bog-standard black tea should be HOT, is boosted slightly by the fact at least the teabag is Dilmah.
Setting 5: I’ve stayed here before, and the memories aren’t good – based largely on the fact that back then there was a building site across the road with jackhammers that started long before anyone should be awake. This trip there were no jackhammers, and the stained glass in the reception lifts this budget hotel above the crowd.
Dog friendly: No
Econo Lodge Central City Auckland, 37 Wellesley St West, Auckland.
Two years ago, Sky Cafe turned its back on Sri Lankan tea heavyweight Dilmah in favour of a local blend.
And while we’re Dilmah fans from way back (it’s been the principle brew in our house since the early 1990s), there’s no denying that the tea being served in the Sky Cafe is darned good.
My marks out of 10:
Cup 6:Accolade, Southern Hospitality catering ware. Described as chip-resistant, long-lasting and designed for continuous use, it makes sense to use it in a high-traffic place like this. And while it’s not fine-bone fancy, it is a good teacup shape, large, reasonably light (for what it is), and has a lip – all qualities to endear it to the discerning tea-drinker.
Tea 8: Tea Total extra-strength loose-leaf English breakfast. You know you’re in a place that takes tea seriously when the menu bothers to describe the tea as an Assam-broken orange pekoe blend. Tea Total is a New Zealand company based on Auckland’s North Shore. I’ve had their tea once before, an Irish Breakfast at Loretta, in Wellington’s Cuba St, when I described it as having “interesting notes”.
Today, it’s brought to our table by Sky Cafe assistant manager Theresa Reiferschied. An Irish woman who has also lived in Germany for many years, she is the type of woman who takes tea seriously.
“We changed (from Dilmah) a couple of years ago,” she tells me. “I felt we needed something a more, and Tea Total actually took me to their factory and showed me how they blend the tea.”
There are four black teas on the Sky Cafe menu (including, appropriately, because of the volcano that dominates the view out the window, Smooth Rangitoto Blend) as well as green and fruit teas.
My only criticism is that if I had been given a jug of hot water, I could have more than one-and-a-quarter cups.
Setting 7: When you’re 182 metres in the air, the view is, of course, fantastic. It’s a bonus to have a table with a view of Princes Wharf and the sailing ship Tenacious my friend would be joining to sail around Cape Horn.
Dog friendly? No.
*The Sky Tower is the 23rd tallest building in the world. Completed in 1997, it is 328 metres from the ground to the top of the communications mast, and was built as part of the Skycity casino.
Sky Cafe, Level 50, Sky Tower, corner Federal and Victoria Streets, Auckland.
Lunch at Delissimo is one of the perks of visiting the Auckland office.
It’s a short walk from the Forest & Bird base, up Charlotte St and along New North Rd, and by the time I get there I’m always more than ready for my cup of tea. And often cake as well.
On this day, my colleagues Rebecca and David are with me. Rebecca (the same Rebecca who discovered the wonderful high tea at the Prince’s Gate Hotel in Rotorua with me) is also an out-of-towner, and it’s her first visit. David is a regular.
My marks out of 10?
CUP 6: Crown Lynn willow pattern. Although it’s not fine china, it scores highly in the nostalgia stakes; not only is it Crown Lynn (shout-out here to my old pal Val Monk, who literally wrote the books on this lost and lamented New Zealand pottery), but it’s also identical to a set I had about 10 years ago (there’s one cup left. It has no handle, and lives in the flour bin).
TEA 5: English breakfast, unknown brand. It’s a bit weak. The owner tells me he would have made it stronger for me if I’d asked. In fact, he offers to make me another one now. Unfortunately, I haven’t got time, so I’ll take him up on his offer next visit.
SETTING 7: The courtyard out the back is a little haven in an otherwise drab slab of New North Rd.
DOG-FRIENDLY? As Jess wasn’t with me, I haven’t put this to the test, but the answer is probably no, as there are no seats out the front, and the courtyard is small and has to be reached through the cafe itself.
A day of drinking conference tea is enough to drive anyone out into the night in search of drink, and so 9pm finds me ordering tea in the Mezze Bar, one of the few decent eateries within walking distance of my uptown Auckland hotel.
The Mezze Bar and I both arrived in Auckland in the early ’90s. In those days, she was on the corner of Queen St and Mayoral Dr, and I was not too far away, in a newspaper office on Wyndham St.
We’ve moved on, me to a dozen different tea-drinking lives, and the Mezze Bar to a bolt-hole upstairs on Durham St East.
At first I didn’t realise where we were going when one of my climate-change-conference companions suggested this place to a group of us. But it was good to see her again, even if my tea wasn’t served on the wonderful tea-tray in this video.
My marks out of 10?
CUP 7: White with blue flowers, not fine-bone, but a good shape, promises much.
TEA 6: English breakfast of indeterminate origin. Sadly, the tea doesn’t live up to the promises of the cup and the cool blue-enamel teapot. Still, it’s way ahead of the conference tea.
SETTING 8: Comfy cushions, relaxed atmosphere. It might not be the original Mezze Bar, but it still scores on the nostalgia stakes.