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Archive for august 2011

Afsted, afsted i sommervarmen. Rygsæk med vand og lidt mad. Lad mig se, hvor fødderne bærer hen. De søger først vejen langs stejlkysten over vandet. Blikket fra højden og ned er berusende. Under mørke træer ses de små bølger dernede, som fra et billede af tyske romantiker Casper David Friedrich.

Videre på stien ned ad en skrænt. Træerne samler sig til en grøn masse, hvor kun en menneskestor tunnel er skabt for at lede mig igennem. Jorden er sort og fugtig her i skovens skygge. Fødderne søger trin for trin efter stabilitet. Forgrenede veje under bøgetræerne vælges udfra hvilken der virker mest interessant. Pludselig står jeg ude på en større sandvej igen. Følger med. Igen udsigt over havet, nu fra “normal nul”.

Og her en bænk – godt tænkt, tænker jeg, og tager plads. Skrædderstilling på en overskåret stamme. Brød og pesto, banan og nøddetoppe, hjemmebagt. Smagen intens.

Iagttager en rødhals, der sidder med næbbet fuld af insekter på en gren lige foran mig. Den iagttager mig. Og flyver igen.

Flyvende myrer
letter fra en træstamme –
alt er bevidsthed

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Even in summer
snow remains on mountain tops –
norway in mourning

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The oolongs from “Tea Master” in Taiwan arrived! So nice a package with three oolongs, but here is a free sample I enjoyed much. Thank you, Stephane : )

Tea: Gao Shan Luanze Oolong
Region: Shan Lian Shi, Taiwan
Harvest: Spring 2010
Type: Semi-ball-rolled, very lightly oxidated

Tea Masters blog, http://teamasters.blogspot.com, mentions the mountains with its beautiful waterfalls, bamboo, and pine trees, and tells more: It is a particular tea in Taiwan because of the high altitude: 1500-1600 m – so it is fresh even when harvesting in late spring. Slower, but bigger growing leaves absorb the flavour and strength from the soil and surroundings.

I brewed it in a 200 ml yixing teapot, with short but many infusions of 30-60 sec and 85-95 degree hot water (increasing temperature). It was raining outside, but humid summer weather… My own notes during drinking it, were: “Dry leaves in huge rolled balls, a “like a baby, ready to be born, a velvet-like green creature”… The tea liquor with a “very light center, with a sharp, nearly spicy edge? Like a mature TieGuanYin, a “grown up” green oolong. Behind the tongue: vegetable, a more “oolong green” taste than the “innocent” flowery TGY? Like a beautiful girl, who knows what she wants…”

At the 3. brewing the orchid/flower flavour comes out – The 4. brewing reveals some astringent taste, umami, stronger, a little bitterness, fills the mouth, as it wants to say “THIS is a green tea – but definitely oolong anyway. – 5. brewingm, and the slight bitterness is gone again – pure oolong flower power! – From the 6. brewing the aroma lessenes, clolor still green yellow. From then on loosing taste. – LOOK at the wet HUGE leaves with a huge stem!

The sun has come out after the rain and every green leaf is dripping… A blackbird is singing, it is nine a clock in the evening. Thank you for a wonderful afternoon…

Ulla

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