Kettle notes: three autumn oolongs
When the mornings turn, I drift away from green tea and back toward roasted oolongs — the ones that taste like a warm room. This month I have been working through three side by side, which is really just an excuse to sit by the window for an extra twenty minutes.
Small pot, more leaf than seems reasonable, water just off the boil. The first steep is barely ten seconds and I pour it away. After that each steep runs a little longer than the last.
Tea is mostly an excuse to stop doing the next thing for a little while.