Sunday, May 28, 2017

Coffee Conversion

Dear reader, this is not a belated April Fool's post. There has been more than a few days this month I have imbibed more coffee than tea. Considering I've had less than a gallon of coffee my whole life before this month, I slowly see now that matcha was the gateway drug.  I couldn't drink even a half cup of decaf coffee previously as the caffeine would be powerful enough for an involuntary all-nighter. But I have been slowly upping my daily matcha dosage for months until I was doing a four tablespoons a day without a buzz.


It's frightening how quickly a coffee habit can replace a decades long morning tea habit.  Two weeks ago I started to take the second or third brew off my husband's morning coffee for a wee extra bit of caffeine and here I am. Part of me wants to nip it in the bud and return to tea A.S.A.P.  I don't want to be one of those groggy grumpy morning monsters who cannot get started without coffee. But a part of me just wants to go the full length and go deeper with the bean.

As the quartermaster for all edible supplies, I been dutifully buying coffee beans for my husband pretty much randomly as my husband has a low threshold for satisfaction. Most coffee in the $8-$12 mid range tends to be pretty good as competition among the roasters are fierce.  But in the last two months I started sampling the coffees to try to procure a better cup for my man.  Training my palate little by little,  I find Ethiopian Yirgacheffe with fruity floral high notes to be a pretty cup- very much like a Yiwu. But coffee is mostly a functional beverage for my husband and he wants a robust and flavorful cup.

If I want fruity floral high notes, I better stick to my oolongs.

Tuesday, February 14, 2017

Tea for an Underwater Adventure


I am presently escaping the Bay Area monsoon season for a still rainy but warmer corner of Kapoho. The Big Island of Hawaii has some perpetually sunny zones but I've fallen in love with the quieter overcast southeastern side.


These black lava tide pools hold such an exquisite treasury of marine life that I've returned here four times in the last 10 years.  I rented a house direct in front of this magical snorkel zone so I can snorkel my eyes out daily but one can only snorkel for so long.  Lazing about brewing teas goes second right before hot tubbing on the list of hard work required in filling out a productive vacation. Roasted oolongs and hong cha dominate the daily brew.  Thematically, a flowering feng qing(in the gaiwan) matches best the sea urchins and soft corals one ogles in the tide pools but taste wise it's just dependable ho hum hong cha.  The laid back vibe penetrates one thoroughly here and I don't worry about drinking the right or best tea. Just happy to have tea and these bound nuggets are easy brewing.

The green prickly thing is a soursop with a pleasantly tangy but fibrous interior. One of my few regrets this vacation.

My birthday present from the underwater world yesterday was spotting three different types of moray eel but I could only snapshot this white mouthed eel who was defending his hole.