Tea Aroma Quotes

In the liquid amber within the ivory porcelain, the initiated may touch the sweet reticence of Confucius, the piquancy of Laotse, and the ethereal aroma of Sakyamuni himself.

The fragrance of white tea is the feeling of existing in the mists that float over waters; the scent of peony is the scent of the absence of negativity: a lack of confusion, doubt, and darkness; to smell a rose is to teach your soul to skip; a nut and a wood together is a walk over fallen Autumn leaves; the touch of jasmine is a night's dream under the nomad's moon.

You must be completely awake in the present to enjoy the tea. Only in the awareness of the present, can your hands feel the pleasant warmth of the cup. Only in the present, can you savor the aroma, taste the sweetness, appreciate the delicacy. If you are ruminating about the past, or worrying about the future, you will completely miss the experience of enjoying the cup of tea. You will look down at the cup, and the tea will be gone. Life is like that. If you are not fully present, you will look around and it will be gone. You will have missed the feel, the aroma, the delicacy and beauty of life. It will seem to be speeding past you. The past is finished. Learn from it and let it go. The future is not even here yet. Plan for it, but do not waste your time worrying about it. Worrying is worthless. When you stop ruminating about what has already happened, when you stop worrying about what might never happen, then you will be in the present moment. Then you will begin to experience joy in life.

The aroma of tea mixed with the scent of old books, leather chairs, and wool from the carpet in a soothing fusion.

Reading a book is a lot like climbing a mountain.” “What do you mean?” His curiosity piqued, Rintaro had finally looked up from his book. His grandfather wafted his teacup slowly under his nose as if savoring the aroma of the tea. “Reading isn’t only for pleasure or entertainment. Sometimes you need to examine the same lines deeply, read the same sentences over again. Sometimes you sit there, head in hands, only progressing at a painstakingly slow pace. And the result of all this hard work and careful study is that suddenly you’re there and your field of vision expands. It’s like finding a great view at the end of a long climbing trail.

Keeping a journal: The short entries are often as dry as instant tea. Writing them down is like pouring hot water over them to release their aroma.

Gallowglass extended his hand farther and hoped that the tea’s aroma would persuade her to indulge. “It’s Scottish Breakfast tea. One of your favorites.” “Get thee behind me, Satan,” Diana grumbled, taking the mug.

The dried yellow petals of St. John's wort, which Old Marie called 'chase-devil' for the way it could drive the megrims away. Gaudy calendula, bright as the sun. Sweet-smelling lemon balm, guaranteed to lift the spirits with its aroma alone.

Tea was the order of the day, neat for the hardened drinker or containing a tot of whiskey for those who liked it watered down! Throughout the afternoon, the wonderful aroma of rosemary wafted throughout the cottage and I later discovered that Mrs Darley sprinkled the dried herb on her grill pan and, with the grill on a low heat, it scented the whole cottage, bringing a feeling of warmth and security to us all.

Something as simple and ordinary as drinking a cup of tea can bring us great joy and help us feel our connection to the Earth. The way we drink our tea can transform our lives if we truly devote our attention to it. Sometimes we hurry through our daily tasks, looking forward to the time when we can stop and have a cup of tea. But then when we’re finally sitting with the cup in our hands, our mind is still running off into the future and we can’t enjoy what we’re doing; we lose the pleasure of drinking our tea. We need to keep our awareness alive and value each moment of our daily life. We may think our other tasks are less pleasant than drinking tea. But if we do them with awareness, we may find that they’re actually very enjoyable. Drinking a cup of tea is a pleasure we can give ourselves every day. To enjoy our tea, we have to be fully present and know clearly and deeply that we are drinking tea. When you lift your cup, you may like to breathe in the aroma. Looking deeply into your tea, you see that you are drinking fragrant plants that are the gift of Mother Earth. You see the labor of the tea pickers; you see the luscious tea fields and plantations in Sri Lanka, China, and Vietnam. You know that you are drinking a cloud; you are drinking the rain. The tea contains the whole universe.

When Homer composed the Iliad and Odyssey, he was drawing on centuries of history and folklore handed down by oral tradition. When Nicolas Poussin painted The Rape of the Sabine Women, he was re-creating Roman history. When Marcel Proust dipped his petites madeleines into his tea, the taste and aroma set off a flood of memories and emotions from which modern literature has still not recovered.

Did you know that putting some dry tea bags in running shoes will absorb the musky scent while imparting some of the tea bag’s more pleasant aroma?

On this occasion it was a tea party. Cook had been baking all morning: scones and sponge cakes and shortbreads so that the kitchen was full of wonderful aromas. And all afternoon she had been making little tea sandwiches—cucumber, egg and cress, smoked salmon.

The outsider may indeed wonder at this seeming much ado about nothing. What a tempest in a tea-cup! he will say. But when we consider how small after all the cup of human enjoyment is, how soon overflowed with tears, how easily drained to the dregs in our quenchless thirst for infinity, we shall not blame ourselves for making so much of the tea-cup. Mankind has done worse. In the worship of Bacchus, we have sacrificed too freely; and we have even transfigured the gory image of Mars. Why not consecrate ourselves to the queen of the Camelias, and revel in the warm stream of sympathy that flows from her altar? In the liquid amber within the ivory-porcelain, the initiated may touch the sweet reticence of Confucius, the piquancy of Laotse, and the ethereal aroma of Sakyamuni himself.

Brewing and serving tea is an aesthetic ritual in Iran, performed several times a day. We serve tea in transparent glasses, small and shapely, the most popular of which is called slim-waisted: round and full at the top, narrow in the middle and round and full at the bottom. The color of the tea and its subtle aroma are an indication of the brewer’s skill.

I'm called tea. As you bring your lips to the rim of your cup, I hope that you can find the same sense of peace and relaxation that I bring to your life. Whether you're facing a difficult decision, dealing with a tough situation, or just feeling overwhelmed by the world, I'm here to offer you a moment of comfort and calm. As you sip on me, let my warmth envelop you and soothe your soul. Let my aroma fill your senses and transport you to a place of tranquility. And as you take each comforting sip, let my magic work its way through your body, easing your mind and bringing a sense of calm to your day. Always take a moment to unwind with me. Sip me slowly. Savor every moment. Let my warmth bring you the peace and serenity you deserve. Together, we can make worldly problems disappear, at least for a little while!

I'm called tea, and as you bring your lips to the rim of your cup, I hope that you can find the same sense of peace and relaxation that I bring to your life. Whether you're facing a difficult decision, dealing with a tough situation, or just feeling overwhelmed by the world, I'm here to offer you a moment of comfort and calm. As you sip on me, let my warmth envelop you and soothe your soul. Let my aroma fill your senses and transport you to a place of tranquility. And as you take each comforting sip, let my magic work its way through your body, easing your mind and bringing a sense of calm to your day. Always take a moment to unwind with me. Sip me slowly, savor every moment, and let my warmth bring you the peace and serenity you deserve. Together, we can make worldly problems disappear, at least for a little while!

The subtle scent of flowers was lost beneath the aroma of cooking meat and freshly cut fruit, heavy spices and mulled wine. A man in dark robes offered candied plums beside a woman selling scrying stones. A vendor poured steaming tea into short glass goblets across from another vibrant stall displaying masks and a third offering tiny vials of water drawn from the Isle, the contents still glowing faintly with its light. Every night of the year, the market lived and breathed and thrived. The stalls were always changing, but the energy remained, as much a part of the city as the river it fed on.

Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box. Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of noisettes or amandes. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.

Anna rushed onward, past another row of homes, and found her way to the farm where they kept their chicken coop. She opened the netting to collect a fresh batch of eggs. "Morning, Erik, Elin, and Elise," she greeted the hens. "I've got to move quick today. Freya is coming!" She gathered at least a dozen eggs, closed up the coop, and carefully carried the bucket and the tea back to the house. An older man was pulling a cart with flowers down the street. "Morning, Anna!" "Morning, Erling!" Anna called. "Gorgeous blooms today. Do you have my favorite?" Erling produced two stems of golden crocuses. The yellow flowers were as bright as the sun. Anna inhaled their sweet aroma. "Thank you! Come by later for some fresh bread. First batch should be out of the oven midmorning." "Thank you, Anna! I will!" he said, and Anna hurried along, trying not to crack the eggs or stop again. She had a habit of stopping to talk. A lot.

Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.

In the late afternoon he was standing by a tent run by a trapper-merchant from Oregon, an Englishman named Haversham, the only man at the rendezvous in European dress, and Haversham asked, “Care for a cup of tea?” It had been a long time since McKeag had drunk tea and he said, “Don’t mind if I do.” The Englishman had two china cups and a small porcelain pot. Washing the cups with steaming water, he took down a square brown tin, opened the top carefully and placed a small portion of leaves in the pot. To McKeag they bore no visible difference from the tea leaves his mother had used, but when Haversham poured him a cup and he took his first sip, an aroma unlike any he had ever known greeted him. He sniffed it several times, then took a deep taste of the hot tea. It was better than anything he had previously tasted, better even than whiskey. What did it taste like? Well, at first it was tarry, as if the person making the tea had infused by mistake some stray ends of well-tarred rope. But it was penetrating too, and a wee bit salty, and very rich and lingering. McKeag noticed that its taste dwelled in the mouth long after that of an ordinary tea. It was a man’s tea, deep and subtle and blended in some rugged place. “What is it?” he asked. Haversham pointed to the brown canister, and McKeag said, “I can’t read.” Haversham indicated the lettering and the scene of tea-pickers in India. “Lapsang souchong,” he said. “Best tea in the world.” Impulsively McKeag asked, “You have some for sale?” “Of course. We’re the agents.” It was a tea, Haversham explained, blended in India especially for men who had known the sea. It was cured in a unique way which the makers kept secret. “But smoke and tar must obviously play a part,” he said. It came normally from India to London, but the English traders in Oregon imported theirs from China. “How long would a can like that last?” McKeag asked, cautiously again. “It’ll keep forever … with the top on.” “I mean, how many cups?” “I use it sparingly. It would last me a year.” “I’ll take two cans,” McKeag said, without asking the price. It was expensive, and as he tucked his small supply of coins back into his belt, Haversham explained, “The secret in making good lapsang souchong lies in heating the cup first. Heat it well. Then the flavor expands.” McKeag hid the canisters at the bottom of his gear, for he knew they were precious.

The things that we describe so carefully are called phenomena — the second element in the definition. The word phenomenon has a special meaning to phenomenologists: it denotes any ordinary thing or object or event as it presents itself to my experience, rather than as it may or may not be in reality. As an example, take a cup of coffee. (Husserl liked coffee: long before Aron talked about the phenomenology of apricot cocktails, Husserl told students in his seminars, ‘Give me my coffee so that I can make phenomenology out of it.’) What, then, is a cup of coffee? I might define it in terms of its chemistry and the botany of the coffee plant, and add a summary of how its beans are grown and exported, how they are ground, how hot water is pressed through the powder and then poured into a shaped receptacle to be presented to a member of the human species who orally ingests it. I could analyse the effect of caffeine on the body, or discuss the international coffee trade. I could fill an encyclopaedia with these facts, and I would still get no closer to saying what this particular cup of coffee in front of me is. On the other hand, if I went the other way and conjured up a set of purely personal, sentimental associations — as Marcel Proust does when he dunks his madeleine in his tea and goes on to write seven volumes about it — that would not allow me to understand this cup of coffee as an immediately given phenomenon either. Instead, this cup of coffee is a rich aroma, at once earthy and perfumed; it is the lazy movement of a curlicue of steam rising from its surface. As I lift it to my lips, it is a placidly shifting liquid and a weight in my hand inside its thick-rimmed cup. It is an approaching warmth, then an intense dark flavour on my tongue, starting with a slightly austere jolt and then relaxing into a comforting warmth, which spreads from the cup into my body, bringing the promise of lasting alertness and refreshment. The promise, the anticipated sensations, the smell, the colour and the flavour are all part of the coffee as phenomenon. They all emerge by being experienced. If I treated all these as purely ‘subjective’ elements to be stripped away in order to be ‘objective’ about my coffee, I would find there was nothing left of my cup of coffee as a phenomenon — that is, as it appears in the experience of me, the coffee-drinker. This experiential cup of coffee is the one I can speak about with certainty, while everything else to do with the bean-growing and the chemistry is hearsay. It may all be interesting hearsay, but it’s irrelevant to a phenomenologist.

Hear rustling leaves in the trees over your head. Listen to water falling into a metal pail. TOUCH Feel the rim of a cup of hot tea on your lips. Pull on a wet bathing suit. Stroke a long haired cat. Jump into a pile of leaves. Leap into a warm pool. Hold a handful of glass marbles. SMELL Recall the fragrance of your mother’s perfume. Smell leaves burning. Smell coffee brewing. Recall the aroma of your school lunch room. Smell a wet dog. Inhale the scent of a rose. TASTE Suck on a lemon.

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

This was supposed to be the year that I returned, to the breathtaking views of the Rockies, to the aroma of fresh-ground coffee, to the fragrances of freshly brewed tea, to the four-block stretch blending these anomalies. It was indeed supposed to be my year to see thee. I have longed to return to this unprecedented community, I have longed to take in your historic sites, I have longed to intermingle with others, it has been too long since I have walked on thee. This was supposed to be my year, to see my family, my friends, and my colleagues. It was supposed to be my year to experience your architectural vibe, design, and prominence. I look forward to your return to normalcy, even the tireless positioning of your parking lots. I look forward to what you have to showcase, the musical performances, the arts, the food, the hustle and bustle that travel upon thee. I look forward to being with thee. I miss your character, your charm, your insistence that I travel upon thee.

her in the crowded coffee shop as she mentally prioritized the tasks that awaited her back at her own store. “Here you go, one yerba mate tea and a vanilla latte.” Felicity rang up the purchase, as Morgan dug in the front pocket of her faded denim jeans for some cash which she traded for the two paper cups. Inhaling the spicy aroma of the tea, she turned to leave, her

He produced a wide silver tray with wrought handles that was piled with sliced bread, grapes, apricots, oranges, apples, cheeses, and a goblet of red wine, and put it on the bed. "Wine?" I asked. I wanted a cup of tea. "Your blood needs its elements. Drink at least some of it." He sat on the bed next to me. "You must eat now. You will need your strength." At that moment, the pungent aroma of the cheeses, the sharp citrus of sliced oranges, and the yeasty smell of the bread overrode both my fear and my curiosity. I wanted to dive into the food like a hungry dockworker. With great discipline, I picked up a silver knife and spread soft butter across a slice of the warm bread and then daintily cut a piece of dark cheddar cheese. The food tasted exquisite, and I tried to chew slowly, as he was taking in my every move. We sat in silence for a while as I ate my fill and let the wine relax me.

Maté The moon was simply dying to tread the earth. She wanted to sample the fruit and to bathe in some river. Thanks to the clouds, she was able to come down. From sunset until dawn, clouds covered the sky so that no one could see the moon was missing. Nighttime on the earth was marvelous. The moon strolled through the forest of the high Paranà, caught mysterious aromas and flavors, and had a long swim in the river. Twice an old peasant rescued her. When the jaguar was about to sink his teeth into the moon’s neck, the old man cut the beasts throat with his knife; and when the moon got hungry, he took her to his house. “We offer you our poverty,” said the peasant’s wife, and gave her some corn tortillas. On the next night the moon looked down from the sky at her friends’ house. The old peasant had built his hut in a forest clearing very far from the villages. He lived there like an exile with his wife and daughter. The moon found that the house had nothing left in it to eat. The last corn tortillas had been for her. Then she turned on her brightest light and asked the clouds to shed a very special drizzle around the hut. In the morning some unknown trees had sprung up there. Amid their dark green leaves appeared white flowers. The old peasant’s daughter never died. She is the queen of the maté and goes about the world offering it to others. The tea of the maté awakens sleepers, activates the lazy, and makes brothers and sisters of people who don’t know each other. (86

Edible flowers have many culinary uses. Sought after for their flavors, aromas, textures and colours, edible flowers are used fresh, frozen, dried, crystallized or as a foam - in molecular gastronomy - and appear in meat and fish dishes, pastas, salads, soups and desserts. Some common forms of edible flowers are found in garnishes, candied sweets, confits and jellies, pickled flowers or flower vinegars; flavourings such as essences and spice blends; food dyes and colourings; teas, infusions and tisanes; flavoured waters and syrups; and liquors, cordials, bitters, wine, beer and mead.

Matcha This jade-colored powder, pulverized from newly plucked tea buds, is whisked (with a special bamboo tool) into hot water to make ceremonial tea. Matcha also provides the distinctive color and flavor of green tea ice cream and is used in making many traditional confections. Only the first-harvest buds of tea plants shaded from direct sunlight are used for matcha, making it costly. It should be kept in a cool, dry place (it is often refrigerated in shops). Consume it within a month of purchase to enjoy the full meadowlike aroma and subtle sweetness that lies just below the astringent surface flavor.

Maggie wished she could feel the same level of confidence. Violet arrived with a tray of tea and toast and a pair of jodhpurs before Maggie was out of bed. Jill had said there were several pairs of rubber riding boots to choose from in the tack room in the barn. It had been all Maggie could do yesterday not to go there first. If she hadn’t been so keen on seeing exactly where Roger died, she would have. Now, as she finished her tea and tucked her shirt into the skintight jodhpurs, she allowed herself the freedom to think of nothing else except a day of riding—the delightful aromas of the barn, meeting the horses and anticipating a morning unrivaled by few other experiences in life than that of enjoying the world from horseback. She hurried down the broad stairs and heard voices from the breakfast room.

I picked up the earthen cup and went to take a sip. “Not like that,” Miyamoto said. “Let it cool a little. Give yourself a moment to appreciate the aroma, the feel of the bowl in your hands.” I was a little surprised and didn’t respond, though nor did I drink any tea. Miyamoto flushed. “I’m sorry,” he said. “This is why my children prefer to avoid me. Only…it seems a shame, not to pause to appreciate the small things. So often they’re more important than what we think are the big ones.” Somehow, being corrected by Miyamoto didn’t sting. “It’s fine,” I said. “Do you know a lot about tea?” He shook his head quickly as though embarrassed. “Very little.” I sensed he was being modest. “You’ve done sadō, I think,” I said, referring to the Japanese tea ceremony—literally, “the way of tea.” “Perhaps I was exposed to it somewhat, when I was younger. But still it’s really not right for me to suggest to others how they should comport themselves.” “No, I don’t mind,” I said, setting my bowl down. “Show me the way you would do it.” He beamed. “All right, since you ask. What’s important is not much more than what I said. The purpose is to appreciate, to pay careful attention…to be mindful. Not to overlook what seems small but that is in fact significant. The rest is commentary, no?” The word he used for “mindful” was nen, which typically means “sense” or “feeling.” If he hadn’t offered the additional context, I wouldn’t have quite understood his meaning. I nodded and followed his lead, holding the bowl, appreciating the aroma, savoring the taste. At first I was just being polite, but after a few moments, I started to wonder if he might have a point. I knew there were tradecraft things I’d been missing. Why wouldn’t there be everyday things, as well? What would it cost to become more heedful of those things…and would the practice of becoming more heedful of one naturally cause me to become more heedful of the other? I thought this nen was an attitude worth cultivating. Not just to appreciate the things that make life worth living. But to be attuned to the things that can keep you alive.

Brewing and serving tea is an aesthetic ritual in Iran, performed several times a day. We serve tea in transparent glasses, small and shapely, the most popular of which is call slim-wasted:round and full at the top, narrow in the middle and round and full at the bottom. The color of the tea and its subtle aroma are and indication of the brewer's skill.

Then it was poor Lily’s turn. Sarah watched her sister being led into the room with the green sofa, while she and Caroline waited outside. Everyone was almost too kind. Just a little bit too fussy. Tea? Biscuits? Lots of offers of magazines and more drinks. But it all took ages and ages and ages. ‘So, Sarah. Thank you for agreeing to this chat. It’s just we need to make some decisions together.’ Caroline has her hands cupped around her own mug. The familiar aroma of green tea. ‘Have they found my dad?’ Caroline shakes her head. ‘At least, they’re not telling us if they have.’ Sarah cannot stop looking at the bands on Caroline’s own wrists. It’s not difficult to work out why she runs this place.

When visitors bring incense, I seldom take time to make an incense ball. I just let it burn like ash on the roof tile. I don’t pretend to know the aroma of the incense. I just let my mind be at peace from the incense. When visitors bring tea, I seldom take time to make it into a fine powder. I just let it brew in a stone kettle with wooden charcoal. I don’t pretend to know the taste of the tea. I just let my body feel the treasure of tea.

George Orwell argued that there are many prejudices we can get over, but smell repulsion is one of the most difficult. By turns frisky and indolent, Jicky by Guerlain has the personality of a cat. Mitsouko by Guerlain is as delicate as spiced tea with a drop of milk. Habanita by Molinard signifies comfort - like being stuck in a cafe in Paris on a cold day, comfortably trapped in a room filled with cigarette smoke, an old lady violet-scented dusting powder and the aroma of buttery baked goods. L'Aimant by Coty is warm and sweet, like cut plums sauteed in butter and brandy and sprinkled with candied violets. Femme by Rochas smells like the inside of a woman's butter-soft suede purse that has accumulated the feminine smells of perfume, lipstick and other womanly objects. This classic fruit chypre smells like softness. Caleche by Hermes is like red lipstick for the outdoorsy aristocrat who can't otherwise be bothered to wear makeup. Caleche is a perfume for the woman who doesn't have to try too hard. It's the epitome of Parisian chic, reserved, elegant and well thought out without being fussy.

The girls used to play together in Portsmouth Square, surrounded by Chinese grannies sipping their milk tea and playing board games. They'd snack on soft buns filled with sweet coconut, and when it rained, they'd dunk into the curio shops or the Golden Gate Fortune Cookie Factory, their senses dazzled by the delicious, sugary aroma.

This dramatic wine has the burnish of torched sienna, that hint of Tuscan chickens, perhaps even pullets, that gamey, feathery aroma; a dishy first impression of guppies spawning and bracken roasting in the Castilian sun, and the high wind blowing from offshore when a garbage scow has recently run aground, not exactly fresh passion fruit, but passion fruit after it has been chewed by a horse that's just run through a heathery dale, you know, sort of sopping wet fetlocks and old dogs; and the finish, oh, just a portrait of nasturtium, or shuttlecocks dipped in quince jelly, or the stench on a fox's muzzle after he's eaten a number of small rodents or the ice caked in a refrigerator in a Paris apartment, or like new sandals, especially if the feet in them have been soaked in a bromide solution” and revisiting the nose is all rotty mulch sluicing out of a bilge pipe in a fetid stream of sweetly blooming hawthorn in a flighty perfume of freshly starched uniforms of a flight attendant in the first-class cabin in a manly swill of gassy medicinal opaline mordant porcine gratuitous acetate begonia-laden air freshener or like the fannings from a fire of souchong tea or like…Somebody make him stop! Just one more thing: Am I the only one who finds this wine a bit hirsute?

Bergamot is one of the ingredients in Earl Grey tea and has a distinctive floral aroma and taste. Bergamot oil provides soothing energy that reduces depression, agitation, induces relaxation and helps with insomnia. A study conducted in 2011 discovered that the application of bergamot oil reduced anxiety, depression, blood pressure and pulse rate.

DRINKING A CLOUD Something as simple and ordinary as drinking a cup of tea can bring us great joy and help us feel our connection to the Earth. The way we drink our tea can transform our lives if we truly devote our attention to it. Sometimes we hurry through our daily tasks, looking forward to the time when we can stop and have a cup of tea. But then when we’re finally sitting with the cup in our hands, our mind is still running off into the future and we can’t enjoy what we’re doing; we lose the pleasure of drinking our tea. We need to keep our awareness alive and value each moment of our daily life. We may think our other tasks are less pleasant than drinking tea. But if we do them with awareness, we may find that they’re actually very enjoyable. Drinking a cup of tea is a pleasure we can give ourselves every day. To enjoy our tea, we have to be fully present and know clearly and deeply that we are drinking tea. When you lift your cup, you may like to breathe in the aroma. Looking deeply into your tea, you see that you are drinking fragrant plants that are the gift of Mother Earth. You see the labor of the tea pickers; you see the luscious tea fields and plantations in Sri Lanka, China, and Vietnam. You know that you are drinking a cloud; you are drinking the rain. The tea contains the whole universe.

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Today's rice is mixed with hamo eel," said Nagare, returning with a Shigaraki-ware clay pot and a small, lidded bowl. "Interesting. I've had hamo as sushi plenty of times, but never with regular rice." "Well, it's certainly not as fancy as sushi," replied Nagare, setting the pot down on a woven straw mat. "Anyone could whip it up at home." "And what's the soup?" asked Nobuo, removing the lid from the small bowl. "I chopped up the skin from the hamo and made it into dumplings. Add a bit of this yuzu peel too, if you like." Nagare appeared to have deliberately used one of Nobuo's creations to serve the soup. A tempting fragrance was rising from the jet-black lacquered bowl. "Regular green tea all right for you?" asked Koishi, showing him a Kyo-ware teapot. "Oh, yes. In fact, at home I like to have a cup of bo-cha." "Bo-cha?" repeated Koishi, pausing with her teapot at the ready. "A specialty of Kaga, back in Ishikawa. It's a sort of roasted green tea--- like hojicha, basically, but made using the stems rather than the leaves. It's all about the fragrance." "Nothing like it after a good meal, is there?" Koishi poured the green tea into a tall, narrow cup, releasing a smoky aroma. "This is just a small portion for now," said Nagare, placing a bowl of rice in front of Nobuo. "But there's plenty in the pot, so just tell me if you'd like more." Nobuo's eyes widened. "This is the... hamo rice?" "Almost looks like plain white rice, doesn't it? I broke up the flesh from some grilled hamo and mixed it into the freshly cooked rice, and shredded perilla for seasoning. Really ties the flavors together. And if you're wanting to pour that tea over your rice and eat it chazuke-style, I'd recommend adding some of these toppings: wasabi, nori seaweed, and crumbled rice crackers." Nagare set the wooden spatula he'd used to serve the rice on the lid of the clay pot. "I didn't realize the hamo flesh would be this white without the skin," said Nobuo, reaching for his chopsticks. "It's practically gleaming!" Just as Nagare had said, it looked like little more than regular white rice. But as he raised a clump of it toward his mouth, the potent smell of hamo reached his nose first. The rice was clearly packed with the eel's flesh. Meanwhile, its skin had been used to make dumplings for the soup. This determination not to let any ingredient go to waste seemed typical of Nagare's style.

A lush clematis vine, its sweet vanilla scent calming and comforting, climbs over tented bamboo poles to form her reading fort. White jasmine flowers along the fence, as bright as stars in a night sky. A flower bed brims with chocolate cosmos, lemon balm, and spearmint, lending the air the aroma of a candy shop, with leaves ready to be plucked for cooking and teas an imaginative play. Throughout the garden: lily of the valley, its fresh, hopeful scent inspiring a return to happiness, its blooms as light and pretty as fairy bells. Fuzzy lamb's ear plants burst with the purple flowers that hummingbirds love. Frothy drifts of yarrow fill the air with their healing fragrance, their flat sprays of blossoms the perfect resting spot for butterflies. On the yard's upper terrace, a white gravel path glows in the moonlight, cutting through feathery stalks of fennel and happy purple globes of blooming chives that are both edible and playful. A wooden swing hangs from the oak tree, rainbows of ribbons fluttering from its knots. California poppies glow golden even in the shadows, their citrus scent carrying a message of hope.