Saturday Morning Tea

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One of my most favorite rites of Spring every year is trying the new first flush Darjeelings as they arrive. Their aromatic fragrance, their brisk character, their fresh flavor…mmmm. But wait, isn’t it autumn now? Well yes, it is, but one of the most interesting first flush teas from the Makaibari estate has just come to my attention and I’d love to share it with you this morning.

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Called Makaibari estate Long Leaf first flush, it is the 11th lot harvested from their first flush season. The leaves are a gorgeous variegation of color and size. I steeped them in my glass teapot for 3 minutes in 212 degree F (boiling) water.

The Makaibari tea estate is a biodynamic, Fair Trade estate located in the West Bengal state in eastern India. The goal of their agricultural practices, as stated on their website:

“The goal of biodynamic practices coupled with permaculture, to usher harmony between soil, microorganisms, plants, animals and man, is a shining model at Makaibari for all of mankind to emulate….. Makaibari follows a form of integrated forest management called permaculture where the tea bush is part of a multi-tier system of trees and plants typical of a sub-tropical rainforest, as opposed to a monoculture–a farm that grows only one crop. Makaibari retains 70% of its entire area under forest cover.”

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The aroma wafting up from the wet leaf reminds me of a woodland walk.

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The light amber color of the tea liquor reflects the golden autumn palette of our backyard trees. Everything seems to be glowing at this time of year here in New England.

With my first sip, I detect a light citrus quality followed by a nutty note which I find to be very characteristic of Makaibari teas. The tea is smooth and light.

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My teacup is one that I purchased at Rottenstone Pottery in Arroyo Seco, NM. The potter’s finger marks are still visible from when they dipped the cup into the glaze. I gently place my fingers on those marks and feel connected to the artist of this wonderful creation cradling my beloved tea.

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This weekend will be spent over at my new place, priming and painting. I just found out this past week that we will be totally gutting the bathroom – walls, ceiling, floor – and starting from scratch. Yesterday afternoon was spent looking through hundreds of ceramic tile choices until my eyes glazed (pun intended, lol) over and I could do no more. Not only are there hundreds of choices but then a multitude of ways to put those choices together in a design. What an amazing learning experience this is blossoming into, in many ways.

…It’s another

beginning, my friend, this waking in a

morning with no haze, and help coming

without your asking! A glass submerged

is turning inside the wine. With grief

waved away, sweet gratefulness arrives.

~Rumi (excerpt from So We Can Have What We Want)

Saturday Morning Tea

Oct10

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After several days of rain, the trees are glowing with vibrant washes of gold, russet, ruby and magenta. The wind sighs through the branches, releasing a cascade of leaves that float and dance across the lawn. Autumn has truly embraced us here in New England.

2 years ago I reviewed a tea called Japanese Gyokuro Kamakura, a green tea. You can read that review here. This year’s harvest of Gyokuro is splendid and I am pleased to review it once again.

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Its deep emerald leaves match the saturation of the reflected autumn palette. The cut of the leaf reminds me of freshly mown grass.

In the purging process in preparation for my imminent move, I found this little beauty tucked away at the back of my kitchen cabinet. It is called a Yokode Kyusu, or commonly known as a Sencha teapot, with the handle being on the side of the teapot. The Japanese word for teapot is kyusu.

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The strainer, located inside of the teapot at the base of the spout, allows me to steep the leaves directly in the water. I steeped for 3 minutes with 170 degree F water.

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This is the tea that I will recommend to folks looking for a truly green colored tea. Most steeped green tea is not pure green but varying shades of brownish or yellowish green. China Pi Lo Chun even has a pinkish tinge to its liquor.

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The first word that comes to mind as I inhale its aroma and take my first sip is fresh.

So very clean and fresh. Delightful! Quite vegetal, with a whisper of asparagus, but oh! so very smooth. No astringency or tang in the finish. As it cools, the smooth quality becomes even more pronounced.

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I am enjoying my tea in a Japanese pottery mug I purchased at the Wabi Sabi gift store in downtown Taos, NM. I immediately knew it was my kind of place because as I entered, wide eyed and entranced by all of the teaware surrounding me, I was pleasantly asked by the store clerk if I would like a cup of Sencha tea.

Oh, yes, please.

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I am happy and excited to report that after 5 months of waiting, the closing on my condo has finally taken place this past week! This has definitely been a lesson in perseverance and patience and hanging in there for what you truly want. So, starting this weekend, a transformation will begin to take place as I pick up my paintbrush (and roller) and paint Morning Sunshine (Benjamin Moore) throughout my new living room and kitchen space.

The first step in this new chapter of my life…

“A journey of a thousand miles begins with a single step” ~Lao-tzu

Taos Journey – Last Day

Oct7

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The last day. So final.

This is the day that you find yourself trying to fit in everything that you wanted to do but didn’t get a chance to on all of the other days. So, it turned into a “bits” day – a little bit of this and a little bit of that.

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A little bit of knitting.

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A little bit of walking around the grounds, poking in and out of all of the wonderful nooks and crannies of Mabel’s house.

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Here’s the door to that fabulous doorway.

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A little bit more shopping. There’s Dad relaxing while we buy more yarn at Weaving Southwest.

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A nice scenic drive for a little bit of picture taking.

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Relaxing in the living room.

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And the sitting room.

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I sure will miss this wild, beautiful land.

You might have noticed that I haven’t posted any photos of my shrug yet. Weeeelllll…it is almost done with just the sleeve seams to be sewn and the little yarn ends to be woven.

Stay tuned for the “ta-da” moment of my Taos Shrug!

It is not a country of light on things.

It is a country of things in light.

~Georgia O’Keeffe (on New Mexico)

Saturday Morning Tea

Sep26

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As our weather changes over from the warmth of summer to the crispness of autumn, I’ve been thinking about exactly what is the most ideal weather conditions for growing tea.

A study conducted at Zhejiang Agricultural University on famous tea growing areas in China came up with these ecological climactic characteristics:

“…more amounts of clouds and fog, less percentage of sunshine, abundant rainfall and high relative humidity in the air, temperatures that rise and fall slowly, daily and annual temperature ranges that are smaller, more days that are suitable for tea growing and low wind speeds in the lee-sides and valleys of mountains. All of these factors are favorable for growth of tea trees.”

It appears that high humidity, abundant rainfall, and a smaller range of temperature variables that rise and fall slowly are key to producing the best quality tea.

Another reason I was thinking about the weather is that the conditions in the Assam tea growing region in India this year were not ideal. Drought conditions resulted in a smaller crop and tea that has a harsher, much more intense and astringent flavor to it.

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My morning tea is a black tea called Meleng estate Assam. The Meleng tea estate, founded by a Mr. J.E. Jood in 1852, takes its name from a river that runs through the garden. Tea is planted on both sides of the river.

I find myself gravitating towards darker teas as the weather gets cooler and the light levels fall. Why is that, I wonder? Darker weather, darker tea?

With the more intense, astringent flavor in mind, I steeped my Assam leaves in 212 degree F (boiling point) water for only 3 minutes instead of my usual 4-5 minutes.

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I was delightfully surprised by how much the astringent factor was mellowed out at the shorter steeping time. The flavor was much smoother, revealing a whisper of cocoa. The leaves have a rich, malty aroma and, after steeping, a cooked sugar note wafted up from my teapot.

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The deep russet color of the tea blends with the glorious blue sky reflection in my teapot resulting in a dreamy lavender patch.

I love the colors of tea.

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I drank the whole pot of tea without a drop of milk. That said, my second pot will be steeped longer and enjoyed with milk.

Ah, the variations and joys of tea experimentation…

Only the heart knows how to find what is precious.

~Fyodor Dostoyevsky

Dancing with the Rainbow

Sep25

Perhaps the rainbow that guided us out of Albuquerque and along the road to Taos was more than just a good omen for our stay there. I believe my future was being revealed to me.

I just found out recently that one of my color heroes, Lindly Haunani, will be giving a workshop in CT, facilitated by the Southern Connecticut Polymer Clay Guild.

It’s called…………….. “Dancing with the Rainbow”.

Lindly has recently co-authored a book with Maggie Maggio, another one of my color heroes. Dripping with page upon page of color eye candy, it is also filled with color exercises designed to help you find your own color voice. I devoured its pages as I winged my way to New Mexico, determined to start the exercises upon my return. Now I find myself looking forward to studying with the master herself and I will savor every moment.