W.S. Merwin
1927-2019
Every morning, shortly after rising, I brew a pot of Japanese green tea. For this purpose I use one of my Japanese-made kyusus: small ceramic teapots with hollow side handles and interior mesh filters. The latter feature allows tea leaves to float freely while brewing, enhancing the flavor of the tea.
On most mornings I drink one of three types of Japanese green tea. Gyokuro, whose name means “jeweled dew,” is grown in the shade, is brewed for two minutes at a relatively low temperature (140-158F), and has a sweet and markedly mellow flavor. Sencha, a standard “daily” tea in its country of origin, is more bracing and astringent. Fukamushi, a variety of steamed tea, contains finer particles, is brewed for only 40-50 seconds at around 165F, and has (in my experience) the greatest depth of flavor. All of these teas come directly from a family-owned farm in Uji, near Kyoto, a region famous for producing superlative teas. And like green teas generally, all are at once stimulating and relaxing. In the winter months, while slowly sipping tea, I look out on our dark or moonlit yard. In the summer, when the sun is either up or coming up, I often see deer, or a skunk rooting for grubs, or, more rarely, a grey fox. The birds arrive a bit later. (more…)
One Time, One Meeting 