Saturday Morning Tea

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Good morning, dear tea friends! I’m so sorry for missing my tea post last week. Last Friday night, my basement flooded with 4 feet of water from a tremendous rainstorm, and I lost power and heat. In fact, I still don’t have heat but the good news is that will be fixed this week. Going through an experience like this, all I can say is – thank goodness for tea!!!!! This morning’s cuppa is a lovely black tea from the Temi Estate in Sikkim, a state in northeast India just north of Darjeeling.

Originally a Sherpa village, the Temi Tea Garden was established by the Sikkim government in 1969 and is the only tea estate there. Its gently sloping hills cover about 440 acres.

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I steeped the leaves for 3 1/2 minutes in boiling point (212F) water. As the tea steeped, a rich fruity fragrance emerged from my glass teapot.

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The leaf is tippy and infuses to a gorgeous dark amber color, much like a second flush Darjeeling.

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The cup is brisk yet sweet with notes of honey and fruit. It’s rich enough for a dash of milk.

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A hot cup of tea is so welcome in a chilly house! Until next time, enjoy your tea and have a Happy Halloween!

“The wind outside nested in each tree, prowled the sidewalks in invisible treads like unseen cats.
Tom Skelton shivered. Anyone could see that the wind was a special wind this night, and the darkness took on a special feel because it was All Hallows’ Eve. Everything seemed cut from soft black velvet or gold or orange velvet. Smoke panted up out of a thousand chimneys like the plumes of funeral parades. From kitchen windows drifted two pumpkin smells: gourds being cut, pies being baked.”

~Ray Bradbury, The Halloween Tree

 

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Saturday Morning Tea

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Good morning, dear tea friends! As I gaze outside my window with my morning cuppa in hand, I see a blanket of light gray clouds tenting over a green landscape that’s starting to show its fall colors here and there. I’ve chosen a black tea from Sri Lanka today, called Ceylon Low Country.

Low grown Ceylon tea comes from southern Sri Lanka, where the elevations of tea growing areas are anywhere from sea level to 2,000 feet. With a warm climate and fertile soil, it’s an ideal place for the tea plants to thrive.

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I steeped the leaves for 4 minutes in boiling point (212F) water.

The aroma wafting up from the steeping leaves is bright and toasty with a hint of spiciness.

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The color of the tea liquor is striking, a beautiful coppery red.

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The flavor has that Ceylon brightness with a wonderful spicy richness enveloping it. A sweetness, like dark sugar, grows as the tea cools. The mouth feel is fairly robust with a dryness like a fine red wine. This tea would stand up well to milk and sweetener.

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A great choice for those cooler fall days.

See you in 2 weeks!

“I’m so glad I live in a world where there are Octobers.”

L.M. Montgomery, Anne of Green Gables