Some of these photos from Nature Conservancy's photo contest are incredible, enchanting, beautiful. love the yunnan farmers. love the cheetahs.

Tonight I stumbled on vino, a cool hypermedia application which uses metadata stored in org-mode documents to draw reports and insights on one's wine collection. I'm interested in adapting this idea to my drinking ...


Spring Japanese harvest came in today. Spring sencha is such a joy! Looking most forward to trying the “first nightmare” white tea processed from tea buds which suffered an overnight frost in April, and the intern black tea. In the meantime, sipping color in to my life with a shaded sencha. ☺️
I think I will have quite enough green tea to get through to next year or at least fall harvest ;)

today i'm brewing a new puerh , my first bing from the local lovelies at floating leaves

i'm ... still not sold on puerh i guess. i like it enough and it's complex and interesting but i am getting soo much enjoyment and growth out of oolongs and japanese green teas that it feels silly to dilute myself further exploring deeply. this is nice after half a dozen infusions though, i could see this getting me through quite a long morning in a way that my other teas simply can't.

the flower form of the plant, only one flower between my two young plants and so late in the year!

and from the one what which had an illness earlier this year we had to fight and whose scars still show on the leaves. rooting for you!


Bi Lou Chun, today! This Chinese green is made from the very first buds, sweet and grassy, though the second infusion was overbrewed to astringent.

My mouth is watering 🤤

nothing, tea, masculine talking 

Hitting the Sleepytime twice in one night, dude?? Slamming the sauce, bro? You leaving the jam out again tonight, my guy? You straight making a muffin and jam, you mad lad? You falling asleep with a book in your hand, you absolute beast mode sailor??

plants, indoors, in plastic pots 

I just received delivery of two plants!!! In a few years maybe I'll make some awful green tea for my friends.

(i got them from


Last brew of this High Mountain Oolong . Lightly oxidized, very lightly roasted. Smooth and easy to drink, lovely. Good through five infusions, Gong Fu style with the last 8g of leaves. Tight balls unfurling.


Today's practice: Kyoto Obubu's , a partially shaded Sencha, two infusions, along with an article looking at Gong Fu tea style through an orchestra metaphor from Eighty° magazine, a beautiful quarterly on tea

Every day is a struggle to brew a better Sencha, and today's was good. I've been brewing at 175F out-of-spigot, tomorrow is 195F out-of-spigot, to try to get closer to 80° in pot. Today's brew was too astringent and still not taking the color I'd like to see from kabusecha.


My new owl friend is going to be my oolong teapot! clay absorbs the tannins from the they're brewed with, so over time the tea becomes more flavorful. I have another Yixing that has been my pot for puerh and oolong, they'll be separated now. Can't wait to brew with it!

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Yesterday I rode a bike down to West Point Lighthouse at the far edge of 's Discovery Park. Poured myself a few cups of Japanese black and hiked out.

Made a light salad and a cuppa from Obubu's summer Brightness Sencha. Brewed at 180F, blanched in cold water and then strained. Bit of sesame oil, furikake, and genmai.

Salad is soft and light, but too much sesame. Need some soy sauce instead I think.

The brewed liquor almost tastes like spinach, it lives up to its name. Bright, green, alive. I didn't brew too much of it, since I was hungry, but I've got a lot more to work through.

Today's evening is a pairing of Obubu's Tsubame Kukicha and some genmai (toasted rice). The tea is the stems and veins of summer harvest tencha, the "left overs" of the tea leaves that are used to make medium grade matcha. Low/no caffeine, sweet, vegetal.

In first flush @ 75C, the genmai powers through in the scent, but the taste is still sweet and fresh. The second flush @ 80C brings out more of the genmai but not at the cost of the kukicha. Darker liquor though.

(tea is )

Today's work is a simple spring pu-erh I picked up at Northwest Tea Festival in a Yixing clay pot. I lost track of how many steepings this pot has had. It's still so sweet.

I do so love this green oolong . I love how the edges of the leaves are so slightly browned from the firing. It takes vegetal and warm and it’s just what I need to watch the sun rise while sitting in the park. Yesterday I went to bed at 18 because I had a migraine and now I’m here.

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Ghost in the Bourne shell's choices:


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