Philosopher's Tea

TEA ON SALE
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Summer rainstorms have affected a lot of outdoor events this season. Here's a lil discount to help encourage your home tea drinking habit. A solid selection of black teas like Ceylon, Kenyan, Breakfast Blends, and others to choose from. Stock up with 15% off premium loose-leaf organic tea. Sale ends this Friday at midnight

More NEW (second-hand) teaware
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Gift baskets & shelves of much loved pieces, looking to live a new life

Come see the wares each Thursday at the Sunset Market at IX Art Park

and every Saturday at the Farmers Market at Constitution Park in Waynesboro

Dropped a weird flowery mix on Spotify, perfect for some gardening or a good plant walk. Short, sweet, and begging for your attention. Just like our native spring wildflowers

Botanically inspired playlists for your weekend Earth Day celebrations. Send a DM for a direct link or click the link in the "Spotify" story highlights.
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Yellow violets are uncommon in Virginia wilds. It's always a nice treat seeing the round-leaf yellow violet as one of the first pops of color on mountain trails in early spring.

Most people are familiar with the common blue violet present in lawns & disturbed areas. Those are an introduced species from the Eurasian continent & don't represent the true beauty of North American violets, which tend to be smaller, delicate, and picky about their growing conditions.

It's been a great season for ephemeral violets, and I've even come across a few unfamiliar species on my walks this year.

Pictures:
slide 2 - round-leaf yellow violet
(Viola rotundifolia)
Mt. Pleasant, Amherst VA

slide 3 - bog white violet
(Viola lanceolata)
George Washington National Forest

slide 4 - arrowleaf violet
(Viola sagittata)
George Washington National Forest

BIG NEWS TEA FANS:
I'm back in the mountains after a stay on the coast. Get ready for new collabs, teaware, and loose leaf to quench your thirsty souls. Should be back at markets later this Spring
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Pictured: yellow tea leaves

Yellow tea is an uncommon tea type out of China. Its process is similar to that of making green tea, though there is an added step known as 'menhuang' or 'sweltering' where the leaves are wrapped in paper to undergo a light fermentation before fully drying. This removes the grassy notes typical of green tea, allowing for a much sweeter infusion.