I did it, fam. The kids are back in school. I’m foggy-brained and bleary-eyed after an intense week (and intense months of caregiving).

Here’s an imperfect slow-mo pour of an aged Tie Guan Yin, supposedly from 1998. Whatever the year, it tastes and feels beautiful.

Now, I rest.

#teasky

Summertime at the tea table.

Cultivate Tea’s Black Oolong (via Anxi, Fujian… a heavily-roasted strip-style oolong).

I decided to flip the script today and find summer’s inverse in the brewing process: winter.

These are my cozy winter brewing implements with a tea I’d prefer in the colder months.