It’s our third day of rain and I think I’m coming down with something, so I needed a quiet start to this morning.
I don’t know what it is that I love about white tea so much. It could be that it brews into this beautiful champagne color. Or because the flavors are so light and fragile that they feel as though they might break or melt away if you try and keep them in your consciousness for too long.
For me, white tea lends itself for two occasions. 1. Airy spring days before the sun starts beating people senseless and warm breezes dictate the temperature of the day. 2. Days of light precipitation when the only sense of sunlight you get is what reflects itself off of nature’s shinier surfaces.
If I were to add something more personal to the list, it would be: 3. Days you want to approach slowly and gently, so that you do not startle them into roaring back at you with the ferocity that they have been exhibiting during the previous part of the week.
The first thing that you would probably notice about Downy Sprout when opening the tin is the leaves. They’re this light green color and COVERED in those little white hairs. They look like little snippets of silk or satin cord. It’s one of the prettiest teas I’ve ever seen.
It would be a crying shame if such a beautiful tea fell flat on flavor, and luckily this one does not. It’s got a distinctly nutty taste to it, though light, and the sweet notes of it seem to touch on parts of your tongue and then flit away. The description says there’s a honeysuckle component to this, but I get more of the peachy apricot-y aspect of it. That doesn’t make it any less enjoyable, though.
When you start the day off with a tea like this, how can the rest of it not go smoothly? Did you hear that, Today? I SAID: WHEN YOU START THE DAY OFF WITH A TEA LIKE THIS, HOW CAN THE REST OF IT NOT GO SMOOTHLY??
All right. I’m off to test the effects of Downy Sprout on Calculus.