Wow, we made it through the month of February! Time is marching on and we are poised to enter the month when Spring officially starts. Hoo-ray!
There are already small signs of Spring’s imminent arrival.
It’s light out when I rise at 6am every morning.
Where there was once a hushed silence there is now birdsong here and there.
When I go outside, the air feels softer, milder.
Yesterday I saw the tip of a hyacinth gently nudging its way up through the earth.
People are smiling more…
This morning’s tea is a China green called Sparrow’s Tongue Lung Ching. Grown in Zhejiang province, its name comes from its resemblance to bird beaks.
This little beak is closed for the moment. The leaf is a fine plucking of the first 2 leaves and a bud at the tip of each tea bush stem, the new tender growth. It is minimally processed so the leaf retains its original appearance. It looks freshly plucked, a beautiful spring green.
Lung Ching tea is a popular green tea from China. You can read more about it in one of my previous posts here.
I steeped the leaves for 3 minutes in 180 degree F water. The aroma is very clean, fresh and light. The tea liquor is a pale muted yellow with a smooth vegetal taste. There’s something about this tea that is very calming.
Can you see the whisper of steam rising from my teabowl? I love its speckled glazing. It reminds me of the speckling on a birds egg.
As I gently sip my tea, I listen to a CD called “Silk and Bamboo”, an ensemble by harpist Patricia Spero and flautist Tim Wheater. Here is the description from the CD cover:
“Silk and Bamboo brings together the meditative sounds of the traditional silk strings of the Chinese Harp or Cheng and the wonderful sounds of bamboo and wooden flutes.”
The achingly beautiful sounds of the harp and flute weaving their magic together is lovely to listen to while sipping this gentle green tea.
A moment of serenity after a busy week…
Oh, I am totally WITH you about the joy of spring! We have crocus blooming. 🙂 Yeah for spring! And I love your recent Wednesday project.
Thanks Steph. As we move further into March, there are more and more signs of spring!
[…] texture and a slight nutty aroma. I’ve written about and reviewed Lung Ching teas before here and here. The flat shape of the leaf is caused by the motion of the pan when the leaf is heated to […]