I’ve been remiss in doing tasting notes because, well, a combination of holiday excess making me even sleepier than usual, and being away at the in-laws with less wifi than usual and a very small complement of tea I stashed in my suitcase before leaving.
GOSH, I am not looking forward to being back at the office on Monday, but at least I have a few days to chill and pretend to get stuff done, I guess. There’s a novella that’s hanging over my head and shouting WRITE ME! and I don’t think I’ve ever felt so stressed about writing a thing, knowing at some point in the near future an editor I dearly respect will be knocking on my door asking to see a completed draft. AAAAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa curls up in a ball of sheepish insecurity
So so so so so, this tea. Thematically-linked to the aforementioned novella in ways that will become clear if I write the damn thing, and one of the very tastiest teas I know. It’s got a lovely, gentle warm sweet spice from the cinnamon and aniseed, and the hojicha is roasty and cozy. Always with milk and sugar, because that’s the kind of person I am. So comforting.
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Good luck with the novella. I hear you. I have four stories all shouting revise me, four shouting send me out, and frankly it’s so loud in my brain right now I can’t even hear the one in there I know is shouting write me.
You can do it! waves pom-poms of writerly encouragement
Good luck with the novella. I hear you. I have four stories all shouting revise me, four shouting send me out, and frankly it’s so loud in my brain right now I can’t even hear the one in there I know is shouting write me.
You can do it! waves pom-poms of writerly encouragement