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A Quarterly Journal
Jeffrey Woodward, Founder & Owner
Ray Rasmussen, General Editor

Volume 11, Number 4, December 2017
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Angelee Deodhar
Chandigarh, India


Lapsang souchong

Large coins of water fall from a leaky cloud sieve, wash dust off the leaves, splatter on the ground, converting it from dust-gray to a darker gray-brown. I switch off the Shiva chants and listen to rain song, then step outside onto the grass with bare feet and breathe in the petrichor. A tiny frog hops away as I lift my face to feel coolness cleanse me of negativity.

Back inside, I towel myself dry, drink sweet, hot milky tea. I would like to drink it out of a small terracotta pot as they do in villages, to enjoy that distinctive muddy flavour, and hold the pot to warm my hands in preparation for writing.

cicada husk –
in the quiet of jungle babblers
a crow’s raw voice


Writer’s Note: Lapsang souchong is a black tea originally from the Wuyi region of the Chinese province of Fujian. Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.

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