cardamon

More tea photos, because of Parkinson's Law (work expands to fill the allotted time).

I really appreciate the ritual of making tea, it forces you to slow down and be mindful of the act you're currently performing. I would definitely feel overwhelmed with school without this act of slowing down. (And this is coming from a week without midterms, but then I just schedule all the extracurriculars now ha..ha...)

Grinding spices for first try at making masala chai.
To be honest it turned out lackluster. Going to try using evapourated milk and a higher tea leaf to water ratio next time to intensify the flavour.

First and second steep of Zhong Shu Hu oolong (slowly making my way through the Tea From Taiwan samples).
Very, very floral, and somewhat sweet. The floral does transform from a high note to a deeper note as the infusions progress.