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My southern tea friends tell me that they are seeing
flowers and trees blooming, but here in the
northeast, we still see that last patch of snow on
our lawn, and the remains of the hundreds of fallen
trees from the worst December ice storm in years.
But with the warmer days fast approaching, we know
that spring will find us soon and with it's warmth,
it will bring new growth.
A few days ago, I saw my first crocus flower and
something inside me stirred. The sun was shining
and I stopped for a moment to enjoy its warmth on my
face. Seeing this new growth led me to think of the
first spring tea harvest. I thought of the new teas
that would be plucked over the next few months...the
delicate aroma of the
first flush Darjeelings, the vegetal, slightly
sweet taste of
Mao Feng, and the full-bodied freshly steeped
flavor of a
Ratnapura Sri Lankan black tea.
Why not celebrate spring, Easter, and the new growth
around us with a nurturing cup of fresh tea? Don't
allow the stress of the economy or your daily
demands stop you from taking a moment for yourself.
Let the ritual of making your freshly brewed cup of
tea take you for a journey, even if it's for just a
minute, to connect to a place of solace. Stay for a
moment in this place of Zen, and let the natural
qualities of the tea leaves help you focus on the
tasks at hand. Enjoy your moment and take notice of
the beauty in the growth of nature all around you.
My friend
Dharlene Fahl Brittain wrote, "With each new
day, another gift, a freshly-steeped cup of tea, and
one more opportunity will be given to us
tomorrow." Sip slowly, and enjoy the opportunities
that await you.
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Treat
yourself to this heavenly combination of
flavors! These China Keemun and Ceylon black
teas are blended with cocoa bits, strawberry
pieces, and vanilla. This is the perfect dessert
tea for any meal!