Miraz Jordan Profile Photo

Miraz Jordan

I love simplicity and silence. I enjoy taking photos of birds. I also enjoy drinking tea — green, white, yellow, but not black. I live at Waikawa Beach in New Zealand, which I love, and strive to be an actively decent human being. In 2025 I expect to move to Ruakākā near Whangārei. Apparently the bizarre is normal now. Now 69, I'm super happy to be getting old — it means I'm not dead yet! Proudly independent. 100% human (she / her). I joined the MB community on 05 January 2018. Follow me on Micro.Blog at https://micro.blog/miraz .

  • This morning's tea is Bagua Shan Dong Pian. Perfect!

    Dong Pian is a special Taiwanese tea. It is harvested in the Winter Solstice when the weather is unseasonably warm which tricks the plants into thinking Spring has arrived, so they produce new leaf buds. The warm days and cool nights imbue a unique flavour into the leaves as they grow.

  • Today Golden Turtle oolong tea is perfectly suiting my mood. Very delicious. Definitely smooth and velvety. I only bought a sample pack; now ordering more.

    Golden Turtle Oolong Tea package.

  • Today's new tea: Laoshan Imperial Green tea. Different from all the others I've tried. I think I like it…

    Laoshan Imperial Green tea.
    Laoshan Imperial Green tea.

  • Today’s tea Moonlight Pavilion:

    You’ll notice the aromas undulate between floral, buttery and vegetal, with a pleasant astringency at each temperature.

    Moonlight Pavilion tea package.

    Yes, it is a pleasant astringency.

  • Today’s tea is golden yellow and delicious. Amber Hojicha roasted green tea:

    This special Hojicha tea is made with sencha leaves which are roasted; a process that transforms the leaves into a warm brown colour and changes their flavour. Amber Hojicha infuses into a deep amber-coloured tea

    Packet: Amber Hojicha roasted green tea.

  • Today’s tea is a rich golden colour. Thyolo White Peony:

    To create this tea, each pluck is three leaves and a bud. Gathered together, the leaves are dried in partial sun and shade, before being finished in the tea factory’s air drier.

    3 TBS is crazy. I use 1 teaspoon.

    Thyolo White Peony tea.

  • Today’s tea: Yunnan Yellow —

    It has a heady and exotic fruity and floral aroma, a thick mouthfeel with intense marmalade and papaya notes and hints of eucalyptus and walnut.

    Hmmm, tastes like tea to me. 😆

    Tea packet for Yunnan Yellow.
    Tea packet for Yunnan Yellow.

  • Today’s tea: Kyobancha

    This soothing tea is perfect for a cold day or as a night-time tea. March 2021 harvest.

    Kyobancha tea packet.

  • Today’s tea: Himalayan Evergreen Autumn, Nepal:

    Grown at 1850m, these leaves were hand-plucked on the sunny morning of 30 October 2021, then quickly withered, pan-fired, rolled and oven-dried. The result is a delicate tea with a citrusy, buttery fragrance

    Packet of Tea Himalayan Evergreen ~ Autumn.

  • Why herbal tea isn’t actually tea | The Tea Curator:

    Tea is said to have been first discovered in China way back in 2737BC by Emperor, scholar and herbalist, Shen Nung. According to legend, he was sitting under a native Camellia Sinensis tree, boiling a pot of water, when some leaves fell from the tree into the pot. The Emperor drunk the infusion and experienced such a wonderful state which ‘gave joy to the body and sparkle the eyes’; that moment was the genesis of when tea began to permeate itself into Chinese culture.