Food & Drink

Meet The Adelaide Tea Blender: Cherie Hausler

Fritz Meet The Adelaide Tea Purveyors
PHOTOS: SCULLERY TEA

In part two of our series on tea purveyors, we meet Cherie Hausler from Scullery Made Tea, who makes teas in her 160-year-old Barossan farmhouse.

When Maggie Beer tells you she wants to serve and stock your tea brand, you listen.

That’s what happened when former Sydney-based food writer and stylist Cherie Hausler and her hubby purchased a 160-year-old farmhouse in The Barossa and moved to the region she grew up in to renovate it.

“I had my first stockist in Maggie. That’s a hell of a stockist.”

Cherie blends Scullery Made Teas in her scullery – an underground water tank on the historic Barossa property.

She sources leaves from all over the globe, predominantly India.

Growers share the Scullery Made philosophy: it’s best to let plants grow where they are naturally vibrant and not introduce chemicals.

Additions like lemon verbena, peppermint, rosehips, and rose petals are grown locally.

“People aren’t always happy to hear that we don’t solely have Australian tea but I travel the world and I love every country I’ve been to. I wouldn’t ever limit myself to just purchasing from one place. I like the idea of purchasing from a really amazing farmer in Sri Lanka.

“I like that it’s part of this one planet we all run around on.”

Cherie’s first tea of the day is at approximately 10.30am.

“When I say tea I mean pot – I don’t do tea by the cup.”

She laughs. “That first one is always caffeinated.”

In addition to the blends, Cherie and a pal are opening Brigade, a teahouse and general store in an old fire station in Angaston. It is set due to open 1 July.

“We’ll still serve Barossa coffee but we won’t have all the noise. We’re going to calm it down.”

“It’s full of all of the things we love: tea, organic wholefoods, and some industrial furniture. We’ll also have a range of beautiful linen clothing. The whole thing will be plant based. No animal products.”

Don’t expect to hear the banging and clanging of a coffee machine.

“We’ll still serve Barossa coffee but we won’t have all the noise. We’re going to calm it down.

“We’ll have tea, kombucha tea, and suspension coffee – a softer approach. It’s exciting.”

There will be plenty of community spirit.

“You offer tea no matter what, especially in the country. If something has gone horribly wrong, you put the kettle on. If something is really brilliant you say ‘let’s have a tea party.’

“It covers all the bases, whereas if someone has just had a shocking experience you probably don’t say ‘let me get you an espresso’.

“It carries a sense of comfort and community and it has a softness – I really like that.”

How do you enjoy having your cup of tea? Do you make it in a pot? Let us know in the comments, below.

Smiley Fritz

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