teaposting 

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 obubutea.com/shop/kukicha/tsub )

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.

cybre.space/media/ivTgzfrC2GSW

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.

selfie, introduction 

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