A shell cradling some tea leaves. Both once living, now both transformed. One is part of my nature collection and one will be further transformed into a delicious hot beverage to drink. Both give me great pleasure.
Change. It is woven into the fabric of our lives and is a constant by which we can guide our lives. Some do not like change. Or, I should say, too much change all at once. I’m raising my hand on that one. However, it is the change in our lives that brings us to new and wonderful places.
Because the last year of my life has been filled with so much tremendous change, I’ve been thinking about that a lot lately. I’m sure that there a lot of folks experiencing the same in their lives. I find that when I embrace the change that it flows so much easier. Embracing it means that we have to move beyond our fears and that is sometimes a hard thing to do.
So, this morning I sip my tea and think about these things.
My work colleague (thanks Dan!) gifted me with a sample of a brand new Keemun called Mao Feng Imperial. I’ve reviewed Keemun tea before and you can read more about it here. The leaf style is called Mao Feng which means “Fur Peak” or “Hairy Mountain”, referring to the downy white hairs on the leaf when it is plucked and also to the location where it is grown and harvested. During its processing, the full leaf is rolled into long, thin strands, characteristic of this style of tea.
I steeped the leaves for 5 minutes in 212 degree F water. The tea liquor is a beautiful deep russet color with a sweet, dark aroma. The steeping leaves reveal a reflection of the deep blue spring sky today.
You can see how the leaf uncurls slightly after steeping.
The flavor is silky smooth with a lot of complexity, meaning many layers of flavor. I taste wine, fruit, smoke, chocolate, earth. Keemun is called the “burgundy” of teas. Sometimes when a customer is looking for a new black tea to try, I ask them if they enjoy a full-bodied red wine. If so, I think that they would love a Keemun.
I am going to spend this first full spring weekend out in nature and enjoying the company of some dear friends, embracing the change of the season.
Open your arms to change, but don’t let go of your values.
~H.H. the Dalia Lama
Art and Tea 
Love that shell photos!!!! And I always love your weekend tastings.
Thanks Steph, it was fun doing something a little different this time. 🙂
[…] This morning’s tea is a wonderful aromatherapy experience. Conjuring up images of gardens and armfuls of just picked fragrant blooms, it is a green (pouchong) jasmine tea called Jasmine Mao Feng. The long tea leaves are twisted into wiry threads as they are processed as a green tea. Mao Feng means “Fur Peak” or “Hairy Mountain”, a reference to where the tea is grown and harvested. You can read more about another Mao Feng tea here. […]
[…] hairy referring to the downy white hairs on the leaf) leaf was with a green tea and then with a black tea. Traditionally, Mao Feng, which refers to the large leaf’s processing and shape, was always […]