While Labor Day weekend marks what most consider the official end of summer, this is the actual last weekend of summer. While I am feeling somewhat wistful thinking about the passing of all of those deliciously warm days spent outside in the garden and lazing on the backyard deck afterwards, iced tea in hand, I am also looking forward to the crisp, colorful fall and a cup of a darker, spicier tea warming my hands. Not quite yet though.
In honor of the summer’s passing, this morning I’m sipping a very very light tea, a white Ceylon from the Adam’s Peak estate. The leaf is gorgeous, long thin slightly curved pieces resembling the delicate ribs of a fan. This represents the newest leaf on the tea plant, the tender budding leaf.
This tea is entirely processed by hand from the careful plucking to drying in the sun to the heating process to stop oxidation. Here is an interesting article from the BBC news about the processing of a white tea from a Sri Lankan tea estate.
A soft sweet aroma drifts up from my white porcelain teabowl as I savor my first sip. I have steeped the leaves in 165 degree F water for 3 1/2 minutes. The liquor holds a hint of color and tastes smooth with light fruity flavor notes.
The softness and delicacy of my white tea slows me down to focus on each sip, helping me transition from a very busy workweek to the more relaxed pace of my weekend. A perfect tea for meditating on the most recent happenings of my life and the change I can feel in the air.
If you reveal your secrets to the wind you should not blame the wind for revealing them to the trees.