Peacock Chai - Pick One Too Early and It Never Develops
The cup is Peacock Chai, and in the swirl of colour and steam, there's one thing in the blend that stays sealed, a pale pod holding everything inside. The rest is open—roots in fragments, bark split, seeds scattered—but this one waits, whole, until the moment is right. Some things in the cup, and in life, don't open on anyone else's schedule.
Today's cup: Peacock Chai — Camellia sinensis, ginger, cloves, pepper berries, cinnamon, fennel, cardamom, black pepper, pink peppercorns, agave.
1 tsp, 200mL, 100°C, two minutes black or four with milk.
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A tea and a musing every weekday morning…
The skinny
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