Have you ever poured boiling water into a teacup over jasmine tea and just watched as the leaves slowly pop open and unfurl, releasing tiny bubbles and turning the water slightly pink? I never have until today. This probably indicates that I should be doing something way more exciting on my days off than I currently am. But as I eat breakfast and prepare to make a special trip into town with my neighbour to visit a secret tea shop, it seems fitting to appreciate this tea that is more often consumed drunkenly at the nearest Chinese BYO than appreciated for its delicate beauty.
I know I haven’t posted much lately but as the sky is steadily colouring darker and darker gray with bright silver patches where the sun is trying but failing to break through, it looks like chances are high for rain and as a direct result for me to later be huddling next to the heat pump eating and writing about food.