Good morning, dear tea friends! It’s a glorious spring day today, and I enjoyed sitting outside in the morning sunshine sipping my tea. In my cup is a Pre-Chingming tea from China, a green tea called Pre-Chingming Green Needle Organic. As I’ve shared with you before, Pre-Chingming teas are harvested before the festival of Qingming (Chingming), usually celebrated on the 15th day from the Spring Equinox. Any teas harvested before that date are referred to as Pre-Chingming teas. In other words, harvested in very early spring. This tea is aptly named as the leaves do look like long, thin needles. I steeped the leaves for 3 minutes in 180F water. The tea liquor is a beautiful spring green color. The aroma is sweet and lightly vegetal, like a whisper of sweet baby peas. The flavor is complex, meaning there are multiple layers of flavor notes that intermingle in a very pleasing way. I taste light sweet corn as well as a faint fruity hint, like apricot. The liquor is smooth and leaves a buttery feeling on my tongue. There’s a quick tang in the finish. A lovely tea to slowly sip and enjoy on a beautiful spring morning. I wish everyone a great Memorial Day weekend filled with lots of relaxation and fun. See you in two weeks!
The last year of my life has been a journey through the darkness of grief back to light, or more specifically, connecting with the light inside myself again. In the spring of 2014, I lost someone I love dearly to a most dreaded disease. He faced every moment of his journey courageously, right up until his last breath. It has been a very hard and lonely year without my best friend, and I still find it difficult to speak of the reality of his passing.
Just as I created this freeform cuff bracelet one bead at a time, so I got through this last year by taking one step at a time, even when it was the hardest thing to do.
My beads have always been a place of deep healing for me. Sorting them, touching them, weaving them together to create a story. Here is a story of my light within.
Just as I had done with my Albuquerque Sky necklace, I made the polymer clay focal with my favorite mokume gane layering, this particular one being Barbara McGuire’s Shimmering Gold technique using gold leaf, translucent clay and alcohol inks.
Layering the translucent polymer clay with gold leaf is a lovely technique that gives an inner light shimmer to the focal piece.
The colors of a watery realm reflect deep feelings and the undulating paths of the beadwork represent the ups and downs of my grieving path.
When the beadwork was complete, I found that I didn’t like the feel of the wide cuff directly on my skin so I lined it with teal-colored ultrasuede and then finished the piece with four sew-on snaps. It feels like a hug on my arm.
I still have my sad days, days when I miss my friend with such an achingly hollow feeling in my heart. Then there are my not so sad days, days when it’s easier to see and acknowledge all of the abundance in my life. On those days, I grab on to hope and my gratitude pulls me back to a more positive place.
I’m glad to be sharing my beadwork with you once again.
Good morning, dear tea friends! Spring is in full bloom here in my little corner of the world. I love to watch the landscape come alive with color – soft yellow greens, vibrant fuschia, cheery yellows, and delicate petal whites, to name a few. One of my favorite springtime colors is the glowing golden of a first flush Darjeeling, and that’s what’s in my cup this morning. This lovely selection is called Margaret’s Hope FTGFOP Tippy Cl. First Flush.
I’ve read that when the Margaret’s Hope Estate was first set up in the 1830s, it was called Bara Ringtong. It was later renamed Margaret’s Hope after the daughter of one of the managers in the early 20th century, Mr Bagdon. His daughter, Margaret, fell in love with the beautiful estate but, on a trip back to England, fell ill and died so she was never able to return and live there as she wanted to. A tragic story but a lovely tribute. It’s so hard to lose someone you love.
I steeped the leaves for 3 minutes in water just under the boiling point.
The gorgeous new spring growth brews a tea with a fresh flowery fragrance and flavor.
Light citrus hints play along the edges of the aroma and the mouth feel is smooth and buttery. A vegetal tang lingers in the finish. I could drink this tea all day long.
Now that I’m well caffeinated, it’s time for a walk in the spring sunshine. As always, thanks for stopping by and sharing a cuppa with me. See you in two weeks!
Good morning, dear tea friends! It’s lovely to be back to share a cup of tea with all of you. My visit to Michigan was a welcome and relaxing break, moreso than usual as I caught a spring cold on the plane ride out there. Despite cooler than normal temps here in New England, the landscape is painting over winter’s dull colors with a palette of fresh greens and splashes of yellow as the daffodils and forsythias start blooming. Oh, welcome spring!
Today’s tea is an interesting Ceylon black tea. Of the “spider leaf” style, with long, wiry dark leaf and a touch of silver tips , it’s called St. Clair FBOPF Ex Spl.
St. Clair is located in the Talawekellie District of south central Sri Lanka. It’s the home of one of the widest waterfalls in Sri Lanka, called St. Clair’s Falls after the tea estate, and also known as the “Little Niagara of Sri Lanka.”
I steeped the leaves for 4 minutes in boiling point (212F) water.
The aroma is sweet and winey with that Ceylon brightness.
The tea liquor is a deep, dark amber color with a flavor reminiscent of the cocoa earthiness of a China black tea. That said, it has the tangy bright flavor notes that wake up the tongue and clearly identify it as a Ceylon tea. Nuances of blackberries emerge as the tea cools. The finish is long and brisk.
The sun is shining in a light blue spring sky, a perfect day for taking a long walk to enjoy the blooms. Have a wonderful two weeks!
Good morning, dear tea friends! It’s a blustery, blue sky spring day, and I’m having a new tea experience. In my cup this morning is a tea I’ve never tried before – an Oolong tea from Assam. I’m delighted to introduce you to Belgachi Special Assam Oolong.
The Assam tea growing region is located in northeastern India. It’s well known for producing rich, full-bodied black teas. This special tea is a rare production where the leaves have been processed in an Oolong style. They aren’t oxidized as long as a black tea, resulting in a lighter cup.
I brewed the long, twisted leaves for 5 minutes in 190F water. As they steeped, I could see them relaxing their twisted shapes into loose pleats.
The leaves have been entirely hand-processed using old time methods and have been dried over a charcoal fire.
The tea liquor is the color of a chunk of amber, fossilized tree resin revered for its beauty since ancient times.
The aroma is fragrant with a hint of sweet honey and a faint whisper of smoke.
The flavor is lighter and smoother than a black Assam tea, with notes of caramel and a suggestion of pipe tobacco. Its honey syrup-y sweetness reminds me of an Eastern Beauty Oolong.
After a week of cold rain and even some snowflakes, warmer weather is forecasted for this weekend, with temps supposed to climb into the 60s. Hoo-ray! I’ll head out into my garden this afternoon and see what’s coming up, what’s survived the harsh winter we had. I’m getting excited to take a peek into my compost drum, too, and, hopefully, see some great compost there that I can work into my garden beds. It’s such a satisfying feeling to be able to recycle my used tea leaves into nourishment for my garden.
I’m traveling to Michigan this week to visit with my family. Enjoy your tea and I’ll see you in two weeks!
Good morning, dear tea friends! As I took a step outside the other day, the air smelled fresh and clean with that earthy aroma of growing things. It smelled like spring at last!
This is always a lovely time of year, a time of rebirth and awakening and……..first flush Darjeeling! I’m excited to introduce you to my first cuppa of the 2015 season –Risheehat SFTGFOP Ch. First Flush Organic.
The Risheehat Tea Estate is located in a valley with the perfect temperature and rainfall for producing high quality Darjeelings. It’s close to the Darjeeling city area and Kanchanjangha peak to the north. Here’s some information from their website:
“Risheehat literally means “Home of Holy Saints”. The Garden was established by British planters in the mid 19th century and was known as Tsering Bagan because of local population of the Tsering tribe.
Acquired by Jayshree Tea management in 1955, the garden is divided into two major divisions – Rishihat main division and Liza Hill Division. The estate today produces more than 180 tons per year of certified bio-organic teas and healthy zero% vacancy on its estate. The estate has Fair Trade certification, ISO 1901:2008 awarded by TUV NORD and also HAACCP, not to mention organic certificates for NPOP, POP and JAS by IMO.”
Here’s a lovely plucking of new growth. I steeped the leaves for 3 minutes in just under boiling point (212F) water.
The tea liquor is the color of golden sunshine. The aroma of the wet leaf is of fresh steamed baby peas with fragrant floral hints. The aroma of the tea is fresh and flowery with notes of tropical fruit.
The flavor is light and fresh, awakening my mouth with its gentle astringency. Notes of flowers and tropical fruit intermingle and linger in a long finish. This tea has a decent caffeine hit, which makes it a great choice for the morning or when you need an extra lift during the day.
I have crocus lifting their yellow cups to the sky in my front yard. They seem to have multiplied since last year. I’m headed out into the garden this afternoon to clear away the winter mulch and debris. Even though it’s dirty work, I’m always rewarded with the sight of what’s starting to peek through the soil. Another garden year has begun!
I’ll be returning next week to share a cup of tea with you as I’m making my spring trek to Michigan the following week.
Have a wonderful week!
Good morning, dear tea friends! Happy Spring to everyone in the northern hemisphere as we celebrated (finally!) the arrival of the Spring Equinox yesterday. The Equinoxes come twice a year, a time when the light and the dark are equally balanced. We’re now entering a time when the days will be longer than the nights, always welcome after a long, dark, snowy winter here in New England. Unfortunately, we still have glaciers of snow everywhere but those glaciers are slowly but surely receding to reveal peeks of dirt and grass at their edges. Now all we need are some spots of colorful crocus to liven up the dingy gray and brown landscape!
On to tea… I chose a China black tea today. It’s called Keemun Ji Hong Top Grade Organic, an impressive name, for sure. The long, brown leaves have a crimped appearance, as if each leaf was carefully pleated like the pleats on a little girl’s frock.
I steeped the leaves for 4 minutes in boiling point (212F) water. It’s amazing how the dark brown color quickly turned that distinctive red during steeping. Hence the name for China black teas – “red tea” or “hong cha.”
The leaves kept their “crepe paper” look even after steeping.
The aroma is fragrant with a whisper of orchid and a stronger note of cocoa.
The flavor is rich, velvety smooth and medium-bodied with notes of cocoa, stone fruit, and just a hint of sweet smoke. The tea liquor fills my mouth with a thick, solid presence, what’s called a “full mouth feel.”
This tea would stand up well to additions, like milk and sweetener. That said, as it cools, a lovely sweetness, like sweet wine, comes out. I recommend trying it plain first so you can discern and enjoy the many facets of its flavor.
Oh dear, I’m gazing out my window at gently falling snowflakes. Despite what the calendar says, winter isn’t ready to let go quite yet.
Until we meet again, enjoy many delicious cuppas!