The air was thick with humidity today. The marine layer that deposited a fine mist in the air this morning decided to stick around, leaving the day overcast and balmy. In an introverted mood, this evening I finally treated myself to a solo sushi dinner as congratulations for promotion. The booth I sat in gives an unobstructed view to the mountains in the east which were shrouded in fog to a low elevation. I could feel the possibility of rain approaching. I checked the forecast, and sure enough, it called for showers tonight. At home, as I now sit, I can hear the sound of passing cars on wet pavement.
I’ve been drinking the four Japanese teas in my cupboard this week, as the change of the angle of the sun has signaled that autumn is approaching. Nevermind that we don’t get much of an autumn here compared to my home state. If we are lucky to get rain, the transition from dry season to wet can be rather abrupt around November. The rain this evening marks the second out of season precipitation we’ve had in a few weeks. I pray for more rain.
This makes a very pleasant bowl tea for my mood and the weather. The leaf is in great shape, lots of whole leaf and it’s all very shiny. Shiny, somehow both pliable and brittle leaves various shades of roasted brown that sink within several minutes, leaving only the stems to float. Mellow taste. A broth of sweet mushroom and roasted barley, dry florals, a little bit of soy sauce. The florality is the same as what I get from What-Cha’s Okinawa sencha and from Totem Tea’s Kuwacha mulberry leaf processed like sencha.
This is an interesting tea. I think it is considered fermented. I will have to do some reading to learn more.
Flavors: Broth, Caramel, Floral, Licorice Root, Mushrooms, Nuts, Roasted Barley, Smooth, Soy Sauce, Spring Water, Wood
If I haven’t told you how much I love reading your reviews, I am now. Your quiet evening sounds absolutely delicious.
The reverence is mutual.
Your writing gives me chills here!