キャミー・タング著「戌年」連載小説 プロのドッグトレーナーであるマリ・ムトウは、厄年を迎えている。 犬小屋と訓練所の改築をしながら、いつも不服そうにしている家族と同居することになった。母と姉に言わせれば、犬の毛とよだれかけにまみれる仕事は、家族にとって恥ずべきものだという。彼女は元カレを説得し、数ヶ月間犬を預かってもらうことにした。しかし、彼の兄は、数週間前に彼女が誤って車に追突した、怒り狂ったセキュリティ専門家であることが判明する。 アシュウィン・ケイトウは十分な問題を抱えている。叔母が玄関先に現れ、同居を希望している。彼は彼女にすべてを借りているので、断ることができません。母親が家を出て行った後、ネルおばさんはアシュウィンと弟を引き取り、愛のあるキリスト教の家庭で育てた。しかも、弟のダスティもアパートを追い出され、居場所を求めている。しかし、彼は犬を飼っている。そして、その犬の飼い主は誰だと思いますか？ しかし、旧友でオアフ島のノースショアでデイスパを経営する私立探偵のエディサ・ゲレロから依頼を受ける。マリの施設で奇妙な破壊行為があり、3年前に失踪したエディサの妹の財布を発見する。エディサはマリが危険な目に遭っているのではと心配する。警備の専門家であるアシュウィンがすでにマリを知っていることを知ったエディサは、忙しい若い女性を密かに監視することを彼に依頼する。 アシュウィンは、活発でのんびりとしたドッグトレーナーに不本意ながら惹かれていく。彼女は、幸せそうな母親を思い出させる。その母親の裏切りによって、彼は人と距離を置くようになったのだ。マリは、アシュウィンの冷たい外見を見抜き、彼が家族に忠実な男であることを認める。彼は、彼女のキャリア選択を批判するだけの母親や姉とは違う。 マリのバラバラな家庭とアシュウィンのバラバラな家庭の中で、過去を隠そうとする人たちから、彼らの周りに危険が迫ってくるようになる。彼らは、影で動く秘密に光を当てることができるのか？ 過去に発表されたパートへのリンクはこちら。 *** 第8章 - 恐ろしくも真っ白な不動産書類 『みんな仲良くできないのかな？』 マリは無用に力を込めて箱に本を投げ入れた。最近、なぜ彼女は人生の中で全員と言い争いをしているのだろう？もしかすると、これは本当に悪いアイデア
I’ve been reviewing some tea samples I got from MastersTeas.com and I’m finally getting to the two Japanese green teas. I’m so excited!
Today I’m reviewing Shincha Sencha.
From the website:
I steeped this as recommended, and not gongfu style, since I’d read that Japanese green tea is specifically crafted for the traditional longer steeping in order to acquire the umami flavor.
I brewed 4 grams of tea in 150 mL of 165°F/73°C water for 1.5 minutes, then each successive steep increased in 30 second increments.
When I tasted the first steep, what struck me is that this is a much lighter sencha than others I’ve tried, with a bright flavor like fresh cut grass or carrot tops. The umami is a bit more subtle and not as in-your-face as other senchas I’ve tried.
The second steep had a much more mellow flavor but still a nice, light taste. It was only faintly bitter, although for this cup I happened to leave it in my cup for a bit longer while I took care of something, and when I got back it had acquired a tiny bit more bitterness on my tongue.
The third steep was definitely a bit bitter, and I think I might have steeped it for too long.
I made another pot on a different day, where I steeped it the same except that successive steepings were only 15 second increments. The first steeping was the same, naturally, but the second steeping was better in that it didn’t have that faint bitterness.
The third steeping was much better, without the bitterness I’d tasted in the first pot. It had a mellow but light flavor.
I did a fourth and fifth steeping, but the flavor started to wane for both those steepings, although it was still enjoyable. None of the steepings were bitter, and the tea kept that light, fresh flavor in each successive cup.
Overall, this is a wonderful sencha. The light flavor is refreshing and reminds me of my mother’s spring vegetable garden.
Today I’m reviewing Shincha Sencha.
From the website:
The very first plucking of the first harvest of the year is known as Shincha and is highly prized in Japan. While Sencha has a tendency to be quite brothy with strong umami notes the earliest harvests can be much lighter with hints of sweetgrass. Our 2020 Shincha Sencha is a light, layered cup. The nutty notes of umami hit your mid-palate, while delicate apricot lingers on in the finish. Elegant and lovely.
In the Japanese tea tradition, the texture of the tea itself is extremely important. At the end of the tea making process, the tea master will carefully blend in tiny, broken up 'tea dust' to give the finished cup more body and richness. You can actually see these particles when you scoop out your tea. You also see them in your cup - Sencha should have a lovely, slightly cloudy appearance. This contributes to the 'umami' of the tea (the 5th taste - the others being sweet, salty, sour and bitter). Taste and enjoy the added richness umami gives your cup of tea.
This tea contains a moderate level of caffeine
Steep at 165° for 2 minutes.
I steeped this as recommended, and not gongfu style, since I’d read that Japanese green tea is specifically crafted for the traditional longer steeping in order to acquire the umami flavor.
I brewed 4 grams of tea in 150 mL of 165°F/73°C water for 1.5 minutes, then each successive steep increased in 30 second increments.
When I tasted the first steep, what struck me is that this is a much lighter sencha than others I’ve tried, with a bright flavor like fresh cut grass or carrot tops. The umami is a bit more subtle and not as in-your-face as other senchas I’ve tried.
The second steep had a much more mellow flavor but still a nice, light taste. It was only faintly bitter, although for this cup I happened to leave it in my cup for a bit longer while I took care of something, and when I got back it had acquired a tiny bit more bitterness on my tongue.
The third steep was definitely a bit bitter, and I think I might have steeped it for too long.
I made another pot on a different day, where I steeped it the same except that successive steepings were only 15 second increments. The first steeping was the same, naturally, but the second steeping was better in that it didn’t have that faint bitterness.
The third steeping was much better, without the bitterness I’d tasted in the first pot. It had a mellow but light flavor.
I did a fourth and fifth steeping, but the flavor started to wane for both those steepings, although it was still enjoyable. None of the steepings were bitter, and the tea kept that light, fresh flavor in each successive cup.
Overall, this is a wonderful sencha. The light flavor is refreshing and reminds me of my mother’s spring vegetable garden.
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