Home again, enjoying a mug of unbranded Keemun tea!
What a perfect day for a motorcycyle ride! Cool, and clear skies, dry roads... Lot's of people out taking advantage of it. Tomorrow should be even better. I'm going to leave in the wee hours so I can make a 200k ride to the Sea of Japan. Gotta get a few rides in up there before the cold weather makes going over the mountains dangerous..
Mister and Mrs. farmer were out in the fields today, cutting down the new rice and hanging it up to dry...
...we shall go rejoicing bringing in the sheaves...
Quote:
Originally Posted by MeiLin
In my insulated cup: kukicha. Which, despite the name, is roasted, not kooky.  |
Because of the low grade, it's one of the few green teas I actually like, rather than tolerate. Pearls before swine, I guess.
I remember back in the 70's, when the Macrobiotic folks were all raving about this tea. It was going to be THE cure for all that ails us. Bancha tea they were calling it. Or Twig tea. Although almost all tea in Japan is harvested by big hedge cutting machines, they usually take the time to remove the stems and twigs before it gets sold. With bancha (kukicha) they don't bother, so it can be sold cheaply... except when it gets called 'special.' Then is can be sold for more. The Japanese have long been famous for turning trash into treasure. 'Learning to drink tea from an empty cup...'
Am I the only one who wonders why raw tuna costs more in a restaurant than cooked tuna steaks. Same cut of the fish. In the former, the chef cuts it and puts it on a plate. In the latter, the chef cuts it, seasons it, puts it on the grill, turns it over and grills the other side, and then puts it on a plate. But that's cheaper than if he did nothing to it...
It's a very strange world we live in, Master Jack!
Stitchawl