I had a full session of steepings with this tea yesterday, and I’m beginning another of them now.

The sweet, chocolate of the dry leaf is a shock and pleasant surprise every time I open the tin.

Even more surprising is how this sweet leaf instantly transforms into a musty, loamy, verdant forest floor as soon as it hydrates. My yixing right now smells like Dogtown Wood (outside Gloucester) Massachusetts in early November.

No surprise then that the cup itself mystically fuses the two. Porcini ravioli followed by cannoli with chocolate shavings. A walk through wet Autumnal leaves with a mug of cocoa. Debussy on a cloudy day.

Preparation
Boiling 0 min, 15 sec
Bonnie

Hi Jim, hope you are well.

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Bonnie

Hi Jim, hope you are well.

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:
http://jimjohnmarks.bandcamp.com

I have a chapter in this book of popular philosophy
http://amzn.com/0812697316

I blog about cooking here https://dungeonsandkitchens.wordpress.com

I blog about composing music and gardening here
http://jimjohnmarks.wordpress.com

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