Ah, playing on single player with cheat mode on is awesome, I am like unto an Ark god! Rebuilding my swamp base will only take a few hours instead of a few weeks, and now I have a level 120 Mosasaurus, because I can. I am very against using cheat codes in multiplayer, you will see me go into a serious rage if I find out I am playing with a cheat, but in single player where it is just little ol’ me I have no problem. I do have a rule for myself though, no cheat mode until I have thoroughly experienced the game on ‘normal’ mode, that way I get a good understanding of the game and I am not cheating myself out of what could be an awesome experience. This became very important with Minecraft, I only play on creative because I don’t find survival fun anymore, certain grindy aspects of Ark affect me the same way, it was fun the first time! On a fun note, if you don’t know what a Mosasaurus is go look it up, they are maybe my favorite prehistoric sea creature.
Today I am looking at a fun, rare tea from Japan! Yunomi’s Mimasaka Bancha by Furyu Bancha Specialty Shop. Japan has some epic dark tea, it is somewhat hard to get my hands on, but when I do I am happy! This particular tea was said to be the favorite of Miyamoto Musashi, legendary swordsman of classic Japanese literature. This tea looks a lot like a favorite of mine, Kyobancha, the leaves are shinier, the aroma is similar to but with a twist. Notes of soy sauce, sour ponzu sauce, pine resins, roast, pine needles, and underlying autumn leaf pile and dry wood. It is pleasant, the savory food like notes are light and the more woody notes prominent.
Into my kyusu the leaves go for a very long steeping, Yunomi recommends 8 minutes which works for me. The aroma of the soggy leaves (which look like mulch and this amuses me) is wet autumn leaves, a bit of sour fermented soy (kinda like tempeh but a bit more sour) meaty winter stew, roasty toasty, pine wood, and a finish of oak barrel. This is an evocative pile of leaves. The aroma of the liquid is nice and mild and seriously comfy, it doesn’t smell like a warm robe on a cold day but it certainly evokes that. Notes of wood, soggy leaves, soy beans, and a sweet caramelized sugar and rice undertone.
The first time I tried this tea I found it a but underwhelming, turns out I just underleafed it, this is a tea that tastes best when you are very heavy handed with the leaf amount. Do not be afraid to just load up on the fluffy leaves. The taste is smooth, similar to a mildly roasted Hojicha or Kyobancha with notes of autumn leaf pile, gentle roast, and sweet caramelized sugar. Towards the end the roast becomes stronger, bringing in notes of rice and toasted soy beans with a hint of meaty soy sauce. Like other Japanese dark teas I have tried this tea is pretty good chilled, bringing out just a hint of sourness like a very distant lemon. I was able to get a second steep out of this tea, but it was like the first only diminished, so I stuck it in my fridge and had the rest for breakfast, which I found immensely refreshing and hydrating. If you are a fan of either Hojicha or Kyobancha I say give this one a try, it is more of an entry level to the uniqueness of Japanese Dark Teas.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/04/yunomi-furyu-mimasaka-bancha-dark-tea.html
