We have been hosting a three day crow convention. There seemed to be discussions on territory and food supply and classes for the youngsters in feather care, recognizing good carrion, and the avoidance of cars. I believe there was also a lengthy seminar on nest building and one on making and using tools.
Between their momentous discussions, the early morning drumming of the woodpeckers, the dawn chorus of the other birds, and the vocalizations of approximately 370 trillion peepers, it gets pretty noisy out here in the quiet countryside. But I don't mind, our own small ecosystem seems to be working well enough, and for that I am glad. If the peepers are peeping, it means the bog is still pretty healthy.
Nevertheless, it is all enough to drive me to drink - tea, that is - Harney & Sons Pussimbing Autumnal Darjeeling. Darjeeling has a three season pluck - first flush, second flush and autumn. First flush you almost need to treat like a green, I've found. Of the 3, most of the time I prefer the heartier autumnals. This one has a nice mix of brown and gold dry leaves, with a floral and wine-like scent. I brewed it for 3.5 minutes with boiling water, which is generally my starting point for new teas. It brews up to a medium amber and has a hearty roasted aroma. It has a hearty flavor as well, kind of nutty and woodsy, but it's not really anything special. Just okay tea. Did you know there is a Darjeeling tea estate named Okayti? I am sure it does not mean the same in whichever of the several hundred Indian languages spoken there, especially since the Hindi word for tea is chai.
Alex Zorach was right, now that the ginger I planted has the hang of growing, it is pushing out leaves like crazy. Of course, we have had those rare Northeastern items, sun and warmth, which helps.