seen from Malaysia
seen from Sweden
seen from Netherlands
seen from United States
seen from Sweden
seen from Austria
seen from Netherlands
seen from United States
seen from China
seen from United States
seen from Malaysia
seen from United States
seen from United Kingdom
seen from United States
seen from Sweden
seen from Malaysia
seen from United States
seen from United States
seen from United States
seen from United States
Breaking my silence with a picdump! I’ve been focusing mostly on posting on Insta these days and you can follow me there (at)tsaa.ny. These days have been challenging, but more and more I see the importance of bonding over tea and taking time out to appreciate this most magnificent plant.
From yesterday: Guanyin and a cup of black tea for a frigid afternoon!
Beautiful notes of plum, burnt honey, and a hint of black olive on the finish. Smooth, silky mouthfeel and a taste that became more even with subsequent steeps. My companion agreed with me: wonderful cha qi. I had to take some home with me on my way out!
Yunnan Menghai Cooked Puerh from 2010. Malty, woody, and thick!
Stepping away from tea in exchange for a gourd of mate! A good friend of mine from Argentina introduced me to traditional mate when I was studying in Japan, and ever since then I’ve associated mate with long winter nights spent studying and reading.
Before we parted ways, she gifted me this calabaza and bombilla from her hometown of Buenos Aires. I’m so grateful to have shared that tradition with her, and I hope I get to share it with others as well!
I offer this cup to the universe and all the opportunities it brings.
Humbly, warmly, with respect for all sentient life.
Another usucha, but this time paired with a koucha yōkan! I couldn’t be more thankful for autumn. 🍁🍂
The other day, my colleague gifted me a rare cake of dianhong tea as a late Christmas gift. Full of pleasant plum tartness with a light golden syrup sweetness and a good amount of hickory woodiness, the flavor became more even as I continued to steep it.
We shared it with another colleague in the tea community and spent the afternoon talking terroir, cultivars, and tea practice. Always incredibly glad to share tea with friends over good conversation.
Tonight’s tea is a bancha genmaicha. I’ve showcased a sencha genmaicha here before, but this one is noticeably different in flavor—wonderful roasted rice flavor like fresh popcorn, balanced with a fair amount of astringency and a dash of umami similar to cooked kale. A tea perfect for rainy evenings spent indoors!
