Since my favorite plane in MTG is Ravnica, and Ravnica is vaguely inspired by Russia, I decided to dabble in Russian cooking and made a soup. Granted I picked the wrong day since it is freaking hot, but I really wanted a hearty soup. I made Kapustnyak (I saw it listed both as Russian and Ukrainian technically) a soup made with porky goodness (I used kielbasa) and sauerkraut, and man is it good! Definitely keeping this recipe around for what passes for winter in these parts. Also I have a poll with regards to blog scheduling on twitter, answer it if you have the time!
Today I am taking an adventure into Japanese dark teas with Yunomi Furyu: Tosa Bancha! It is my goal to try all the dark teas offered by Yunomi, Japanese dark teas are so fascinating. This one is a blend of pan-fried autumn picked bancha and Chamaecrista nomame, a sweet herb which, if my bit of botanical research is correct, is a member of the pea family. The leaves are gorgeous, big glossy things interspersed with a few stems and herbal bits. The aroma is savory and herbaceous, notes of sage, miso, soy, toasted rice, and a bit of hay sweetness. It is light and fluffy, delicate but distinct.
The aroma of the steeped leaves, which look uncannily like mulch, is a blend of autumn leaves, toasted rice, and toasted sage. It is very autumnal and savory, no real sweetness to be found. The aroma is lightly toasted and very gentle, notes of autumn leaves, barley, rice, and a subtle herbaceous sweetness.
The taste of this tea has a lot in common with a lightly roasted hojicha, gentle notes of autumn leaves and roasted rice. Alongside these notes is a gentle lemony salivary sweetness, then it develops a gentle fresh hay. The finish is a delicate lemon blossom and cocoa sweetness, which is peculiar but tasty. Sadly I only found this tea lasted for a single steep, luckily the first steep, for all its delicate quality was super tasty and very relaxing, it has a wonderfully mellow before sleep tea.