New art standing by and the tools to take care of it.
Last October I collected autumn leaves in Plänterwald and mounted them at home. Now one lear later I wanted to return the leaves to the same forest to be digested back into the planet naturally. I brewed an oolong tea to celebrate the occasion.
Chinese Yunnan Golden tips (black tea) with Japanese Sencha and Hojicha below (green tea). I’ve been sorting teas with certain visual qualities and experimenting in creating patterns.
This year the skins were thinner and slightly bumpy, the flesh softer than usual, but still incredibly flavorful and juicy. San Jose, California.
Very bushy celery. August 2015