Excavations

I’ve always been drawn to digging. When I was a kid, I made several attempts to dig to China, much to my mother’s chagrin. I didn’t get too far though, probably about a foot down into the earth. Obviously, I didn’t make it to China but I did find all sorts of neat things buried in our backyard – earthworms, old rusted bottlecaps, sticks and stones and roots. I think that’s when my love of gardening was born. I loved the feel of plunging my hands into the dirt and smelling its rich, earthy scent. Finding what was below the surface of things resonated with me then as it does with me now.

Many years later, my love of digging led me to pick up my carving tool and start experimenting with digging into multi-colored layers of polymer clay. I gouged through the layers both before and after baking the clay to reveal what’s hidden below the surface. The gouge marks leave jagged edges which I don’t smooth by sanding. I leave the clay rough which speaks to me of the organic process of a spiritual journey and digging into/peeling away the layers of the psyche to discover your inner core. The process can be sharp-edged and painful at times but what is ultimately revealed has a beauty all its own, rich and colorful and unique.

To create my bracelet, I chose a color palette that made me happy and then mixed my colors in polymer clay. I always like to mix my own colors as I feel it lends a uniqueness to my piece. Plus I just loooove mixing colors! I made a sheet out of each one of my mixed colors and then cut some circles out of each sheet. I randomly stacked the circles and then loaded the “log of circles” into my clay extruder. I extruded the clay using a round die and then cut the resulting snake into equal pieces which I lined up horizontally on a sheet of polymer clay. I apologize that I don’t know who originally invented this extrusion technique. It has become quite popular in creating canes. When you cut the snake into equal size pieces and then bunch the snakes up, the cut ends reveal bulls eyes in color variations of your chosen color palette. What I was interested in here, however, was not the cut ends but gouging into the length of the snake.

An unexpected and delightful surprise occurred when I cut the tall thin rectangles for my bracelet components. I discovered that there were small gaps where the snakes abutted on the clay backing, perfect for stringing a cord through. To finish the bracelet, I did a little beadwork over the silver crimps and attached a multi-strand tube clasp. The silver clasp was so bright that I immersed it in liver of sulfur to darken it. It’s still not dark enough for my taste so I’ll repeat that again very soon.

I created other components from my excavation work that day. I’m working on a necklace right now and will happily share my results once it’s finished. I’m so happy to be sharing my artwork with you once again! As always, thanks for stopping by.

I purchased my own domain name!

I feel like I’ve come full circle today with the purchase of my very own domain name for Art and Tea. With the approach of the 5-year anniversary of my blog’s first post, I feel that it’s the perfect way to celebrate that.

If you use a reader service to read my blog, you will probably need to update the URL address. A big thanks for all of your interest and support of my blog over the years.

I believe this auspicious occasion calls for the return of my Art posts!  What do you think?

Saturday Morning Tea

Good morning, dear tea friends! To start the holiday weekend festivities, this morning’s tea is a decadent treat – an India black tea (my guess is Assam) with cardamom pods and cocoa and cinnamon pieces – called Melange de Chamonix. Named after the luxurious resort in the French Alps, this is indeed a luxuriant morning treat. Yum.

I think my reindeer friends approve.

The dry leaves have an aroma of spicy chocolate liquor. With the addition of cardamom and cinnamon, I thought this tea would be more like a Chai Spice tea but the cocoa pieces predominant in the aroma and flavor so it is its own wonderfully unique blend.

Look at all of those lovely cardamom pods. I love the taste of cardamom.

I steeped the tea for 5-6 minutes for a rich, cocoa flavor with warm, spicy nuances. After sipping the tea plain for awhile, I poured half a cup and then added sweetener (mine is agave syrup) and a good dollop of whole milk. The flavor is strong enough to come through the additions and I found that the milk gave the tea a creaminess which I really enjoyed. I’ll say it again. Yum.

Comet seems to enjoy the aroma of the deep amber-colored tea liquor.

As much as I love tea with nothing added to it, this lovely tea sure has “spiced up” my morning!

I am going to Michigan for the holidays so there will be no Saturday Morning Tea post next Saturday. I will return in 2 weeks with some new tea to share with you in the brand new year.

Happy Holidays to all of you, dear friends. May your days be filled with light and love and many delicious cups of tea!

“I will honour Christmas in my heart, and try to keep it all the year. I will live in the Past, the Present, and the Future. The Spirits of all Three shall strive within me. I will not shut out the lessons that they teach. Oh, tell me I may sponge away the writing on this stone!”

~Ebeneezer Scrooge, A Christmas Carol by Charles Dickens

Saturday Morning Tea

Taxation without representation.

238 years and one day ago, a group of colonists in Boston made a choice that changed the face of history. They refused to pay tax on tea without fair representation in the government and when the governor refused to allow the tea to be returned to England, they took matters into their own hands by dumping all the tea into Boston Harbor.

Boston Tea Party by Nathaniel Currier

All of the tea thrown into the harbor was from China. The bulk of the shipment was called “Bohea tea”, a common China black tea. John Adams recorded in his diary on December 17, 1773:

“Last Night 3 Cargoes of Bohea Tea were emptied into the Sea. This is the most magnificent Movement of all. There is a Dignity, a Majesty, a Sublimity, in this last Effort of the Patriots, that I greatly admire.

However, true Bohea tea is in a class by itself, being grown and handcrafted in Wuyi Shan (the Bohea Hills) in Fujian Province. So, without any further ado, I introduce you to Bohea Imperial Organic, the tea I’m enjoying in my cup this morning.

The beautifully handcrafted leaf is rather large and twisted. I steeped it for 4 minutes in boiling point (212 F) water.

As I poured the tea into my mug, a Keemun-like burgundy aroma greeted me. I also detected an underlying smokiness which reminded me of Lapsang Souchong.

I love the way the bare winter branches are reflected in the deep amber liquor in my glass teapot.

The flavor is rich and smooth with pronounced flavor notes of burgundy and smoke. This would be a most excellent choice for those wanting a tea a tad less smoky than regular Lapsang Souchong. I think it would also stand up very well to any additions like a splash of milk and pinch of sweetener. It does have its own dark sweetness so I would first try it without.

The holidays are fast approaching and I’m looking forward to celebrating with my family in Michigan. I hope that in this bustling time that you are able to find some quiet peaceful moments with a cherished cup of tea.

“You can have anything you want if you want it desperately enough.  You must want it with an exuberance that erupts through the skin and joins the energy that created the world.”  ~Sheila Graham

Saturday Morning Tea

I experienced sheer joy in taking photos of this morning’s tea, a green tea from the Yunnan province in China. It’s called Yunnan green Snow Dragon.

I don’t think that anyone rivals the tea artisans of China in their tea leaf rolling techniques. Corkscrews? Unbelievably amazing, huh?

With such an auspicious name, I wondered where this tea came from so I looked up if there were any mountains called Snow Dragon in Yunnan.  Here’s what I discovered.

Jade Dragon Snow Mountain, located in northern Yunnan province, is the southernmost glacier in the Northern hemisphere. It consists of 13 peaks, the highest one being 18,360 feet. It’s never been climbed. Wow. You can see photos of the area and read about the legend of the creation of Snow Dragon mountain here.

I steeped the little corkscrews for 3 minutes in 180 degree F water. Their shape relaxed considerably towards the end of their steeping time.

As I removed the infuser basket from my glass teapot, I was struck by an intense aroma of fresh pear. This distinct note carried on into the flavor.

These steeped leaves remind me very much of a white tea, consisting of mainly leaf buds, the newest growth on the tea plant. That said, the further manipulation of the leaf into a shape is the mark of a green (or black or Oolong) tea, not a white tea.

The straw colored liquor is as pale as a white tea though.

The flavor is very soft and delicate with notes of pear and fruit. As the tea cools, its sweetness becomes more defined and lingers in my mouth.

As I watched the leaves steep and release their shape, I thought of how we all have a tendency to hold on to things – people, situations, even sickness and emotional wounds – because we get so comfortable with them, even if it is time to move on and change our shape. Even though the unknown is scary, if we are just able to release and let go, we can discover the beauty in a new way of being. Just like the corkscrew tea leaves released their shape and transformed into a delicious cup of tea.

“People have a hard time letting go of their suffering. Out of a fear of the unknown, they prefer suffering that is familiar.” ~Thich Nhat Hanh