I work as an alchemist
To blend my tea.
I start with aged shou puerh
to remind you of the past,
whether yours, the earth’s, or simply that of tea.
The specifics are not my concern.
I add toasted rice-brown and wild-
to add contemplative notes.
Think about what you will.
Then some cacao nibs and bits of candied ginger
(not too much)
for a bit of sweetness,
because life can be harsh.
But this is a tea true to my life,
so I also add at the end,
vetiver oil and aloeswood oil and cayenne pepper flakes.
Because dry and bitter and heat
must also play a part in this tea song.
Listen to Leonard Cohen when you sip it
and perhaps read Albert Camus.