Spring in a cup. For Easter.
I had some 2017 Qi Lan gongfu this morning while watching service so I didn’t take notes. It was good but nothing that blew me away.
Right now I’m drinking the last 3.5 grams western and I like it better this way. It tastes like a specific Easter candy — those small, candy shell coated chocolate eggs. Like those are mixed with roasted almonds and a touch of caramel, sitting on the damp mineral soil and overgrown tender grasses in one of our raised beds. And of course, orchids. Those are in my backyard, too. Gentle tangy-fruity, creamy aftertaste. Some bitterness. Tea oil coating, tingling. Not necessarily sweet tasting but rather dry with sweet aromatics. That’s what I like about a lot of Wuyi yancha.
Like the 2016 Qi Lan from Old Ways Tea, still too green/floral for me to go crazy over but today it makes me happy and that’s what matters.
Flavors: Almond, Candy, Caramel, Chocolate, Cream, Dark Chocolate, Floral, Grass, Mineral, Orange Zest, Orchid, Peach, Raspberry, Roasted, Tangy, Wet Earth, Wood
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Sounds perfect for the day. I told hubby that when we do get to meet together as a church family again, I don’t know if I’ll be able to do so without having my crocheting in my hands!
I want to pick up something useful like knitting, weaving or crochet but I don’t know if I have the patience. What do you like to craft?
Sounds perfect for the day. I told hubby that when we do get to meet together as a church family again, I don’t know if I’ll be able to do so without having my crocheting in my hands!
I want to pick up something useful like knitting, weaving or crochet but I don’t know if I have the patience. What do you like to craft?