At the Tea Tasting
Refilling our cups wielding egg-blue teapot,
she discussed the proper way to steep tea.
Don’t boil the water like the English
and don’t milk the tea, she explained,
that’s the way to burn
the leaves and dull the flavor.
We tasted Oolong from China,
Chai from India and spiced fruity
Rooibos scented with vanilla and cinnamon,
Green teas from Sri Lanka and Japan,
from light and sweet to dark and bitter,
organic Assam and Darjeeling blacks,
Earl Grey, Ginger and Coconut.
Did you know you can decaffeinate
your own tea by simply steeping twice?
She thanked us and gave us each
a small bag: a gift of Darjeeling leaves.
Now to resist the urge to milk my tea.