This spring has been chillier than usual and the marine layer lingers long everyday, so things around here been pretty glum. Garden’s moving a little slower in the cold. I’ll take the cloud cover and cool weather for choking smoke and the 1-teens we experienced a few years ago when the tomatoes and watermelons exploded on the vine.
I’ve let the weather pattern bring out my laziness, which leads to introspection. I’m taking a good, long look at who I am, what I want to contribute to this life and how to do so. With the introspection has come an unhealthy dose of philosophical thinking. I feel bound by limitations; whether they are perceived or legitimate, I am still working out. The air is clear but I’m suffocating.
beerandbeancurd coming to the rescue again!
Grandpa in the shou stein that always makes me think Martin, this is a good, cozy ripe. Fresh with some fermentation that at first reads fishy then moves into barnyard and cow hide. Main taste is composted leaf juice/tannins (surprise surprise) with tobacco and some clean wet earth, wet rock, mushroom and tangy metallic feel to bring my mind back from the dairy ranch. A hint of some cypress chill opens my sinuses. I get a little of that nutritional yeast I find common in shou. Clear body, not murky. This isn’t one of those creamy and sweet winter-weather comforters — it’s good for today’s weather and I think would also be excellent on a hot day.
Not a tea worthy of contemplation but wholly welcome and easy to drink. Glad I had it after breakfast, though, because it has an acidic feeling in the body.
Flavors: Acidic, Autumn Leaf Pile, Barnyard, Cedar, Compost, Dark Wood, Fish Broth, Metallic, Mushrooms, Tangy, Tannin, Tobacco, Wet Earth, Wet Rocks, Yeast
Eh. Me? Yep, back then I was drinking shengs in grandpa style, because I haven’t got a gaiwan I suppose.
Heh, I used to do that, too. What reminds me of you is that the stein has an image of Prague on it!
Ah I see the reason now :)
Life, friend. I tell ya what. <3