Woo, 5/8ths done with high school! Now that first semester is done, it's time to pick my classes for next year and figure out what I'm going to do now.
First off, finals went pretty well. Like I said before, I got an A in all of them except for English, and I finished the semester with all A's. On the FRQ portion of the stat final (that I was waiting for results last time I posted about finals), I got a 98/100. I feel kind of bad about it though, especially since the average was in the F to D range (there were a surprising amount of 50-60%'s).
Next, let's talk about classes for next year! I finalized my selections, and here are my choices:
African American Literature - I'm taking this just for the fact that I'm really interested in the subject and I'm at the point where I don't want to take any more AP classes
AP Government & Macroeconomics - After listening to the teacher talk about it, I like the style of how its run (college styled, focused on lectures) and I'm vaguely interested in the subject
AP Chemistry - I want take chemistry because of my potential college major (biotechnology!), but I'm in that weird spot where regular chemistry is too slow-paced, and I don't have the knowledge for AP chemistry. My solution is to self-study throughout this semester and the summer, but who knows how that'll go
AP Art History - Since I want to go to a UC, I need an art class/credit, and I'd rather not take ceramics or art or anything. I was going to take video production, but apparently there is going to be a new teacher and I'd much rather not have that teacher. I do enjoy appreciating art, history, and culture, however, and this class seems like a good solution to my art credit issue.
Science Research - Kind of self explanatory; it's the career I'd like to go into in the future, and it's just a whole class dedicated to it!
Competition Civics - This class is going to be interesting. A lot of the mock trial people are signing up for it, and some of the stuff it's about– like case law, democracy, and the constitution– are things I love (which is one of the reasons why I love US History).
The schedule next year is going to be a bit hectic, but it's filled with classes I think I'm going to enjoy, so I'm not too worried. Also, my GPA is at that point where getting As are nice bonuses, but I'm fine with settling for Bs.
As for extracurriculars, I have my mock trial competition round as a journalist on wednesday, so once I'm done writing this I'm going to practice writing an article (wish me luck!). I have a good feeling about the team this year. The science fair is in a month and a half, and I still have to do data analysis, so I'll be working on that on the weekends and probably in my free time. I also have those summer application things I have to do, which I have been procrastinating on; in fact, the Japanese essay is due in two days and I might need to rewrite the entire thing. That's probably what I'll be doing tomorrow. I also need to start up that tea class I was planning to host at the library, but I need to find time for it.
Finally, let's talk about stuff that's happened this weekend which was interesting. Yesterday, some friends invited me over for dinner and I ended up having a drink there (only one). Later, they started smoking, but I didn't join them (I did play darts though; it turns out I'm pretty good, since I got 3 bullseyes in a row on my first try). Drinking and smoking aren't really my things, but hanging out was fun; we ended up biking for a while in the rain which was nice. Today, I watched Seven Samurai since I did a presentation on it for Japanese class, and I enjoyed it a lot. A bit long, but Kurosawa is a damn good director (it's probably up there on my rankings near Ikiru).
So, here's to this semester being a good one. See you guys next review!
Saturday, January 30, 2016
Tea Review: Bali - Dammann Freres
Tea Info
Type: Flavored green
Producer: Dammann Freres
Origin: Paris, France
Brewing Parameters: 2.5 g, 90°C, 3-4 minutes – Western style
Appearance: Small, broken up flat green leaves with rose petals and white flower buds
Rating: B- | 82/100
# of Brews: 1
Tasting Notes and Thoughts
This is a tea that my mom got from one of her coworkers, which she gave to me. I have to admit, this is the first time I ever heard of this company, but I am really impressed by the packaging. It came in this red and black matte box called a "getaway package" (in French), that closed with a magnetic clasp. Inside, there was foam that held a tea ball strainer (a very nice one to add; much better than the one I currently have) with a large gold and white teapot charm that has the company logo on it. The tea was in the nicest tin I've seen though; a small, red and black rectangular container with the company logo and history in English and French on the sides and tea info on the back. The lid was very tight, and I needed to use a key to actually pop it off like a paint can.
I loved the smell of this tea; even before the tin was open, the box smelled of honey and flowers. The actual tea base, though, could be a bit more high quality. Lower quality leaves are to be expected, though, of flavored tea like this (especially considered how flavored it is– it actually smells like fruity perfume more than tea). When it brewed, the tea was a greenish yellow, with a few leaves at the bottom. It smelled like the dry leaf, but with more honey and tropical fruits (lychee was said to be one of the main flavors, and I can definitely smell it).
Tasting the tea, I'd say it's pretty average. I can't tell if it's because I've moved on from the majority of flavored teas (mainly fruity ones) or if tea is just mediocre. The flavor starts off vaguely sweet– with a tiny bit of unidentifiable fruit– with a slight hint of bitterness, and then finishes with even more fruit. The aftertaste is sour and leaves a dry feeling in the mouth and throat. It's not bad; I'd drink it with friends who'd prefer this stuff, but the brewing parameters might need a bit of tweaking so it isn't so astringent. It's certainly better than a few of the Lupicia teas I had during the 100 Days of Tea, but it's not my cup of tea.
Other Notes
Now that first semester is done, I have quite a bit to talk about. I'll put it on a different post, so look out for that!
Type: Flavored green
Producer: Dammann Freres
Origin: Paris, France
Brewing Parameters: 2.5 g, 90°C, 3-4 minutes – Western style
Appearance: Small, broken up flat green leaves with rose petals and white flower buds
Rating: B- | 82/100
# of Brews: 1
Tasting Notes and Thoughts
This is a tea that my mom got from one of her coworkers, which she gave to me. I have to admit, this is the first time I ever heard of this company, but I am really impressed by the packaging. It came in this red and black matte box called a "getaway package" (in French), that closed with a magnetic clasp. Inside, there was foam that held a tea ball strainer (a very nice one to add; much better than the one I currently have) with a large gold and white teapot charm that has the company logo on it. The tea was in the nicest tin I've seen though; a small, red and black rectangular container with the company logo and history in English and French on the sides and tea info on the back. The lid was very tight, and I needed to use a key to actually pop it off like a paint can.
I loved the smell of this tea; even before the tin was open, the box smelled of honey and flowers. The actual tea base, though, could be a bit more high quality. Lower quality leaves are to be expected, though, of flavored tea like this (especially considered how flavored it is– it actually smells like fruity perfume more than tea). When it brewed, the tea was a greenish yellow, with a few leaves at the bottom. It smelled like the dry leaf, but with more honey and tropical fruits (lychee was said to be one of the main flavors, and I can definitely smell it).
Tasting the tea, I'd say it's pretty average. I can't tell if it's because I've moved on from the majority of flavored teas (mainly fruity ones) or if tea is just mediocre. The flavor starts off vaguely sweet– with a tiny bit of unidentifiable fruit– with a slight hint of bitterness, and then finishes with even more fruit. The aftertaste is sour and leaves a dry feeling in the mouth and throat. It's not bad; I'd drink it with friends who'd prefer this stuff, but the brewing parameters might need a bit of tweaking so it isn't so astringent. It's certainly better than a few of the Lupicia teas I had during the 100 Days of Tea, but it's not my cup of tea.
Other Notes
Now that first semester is done, I have quite a bit to talk about. I'll put it on a different post, so look out for that!
Recipe: Homemade (Tea Flavored) Yogurt; No maker required!
Another recipe! I've been using/doing this technique for a long time now, but only today did I try using flavoring– caramel apple herbal tea. From what I've seen so far during prep, it's worked well, but I won't be able to taste it until tomorrow morning. If you really want to be safe, just skip the flavoring step. This is my own personal recipe, but feel free to change it– it's very forgiving and there are many variations online.
Ingredients/Materials: Flavoring (herbs, tea, etc.), milk (any type; some prefer whole, but I use 2%), yogurt (to use as a starter), container that can be sealed, large pot, strainer, whisk, towel
1. Clean all materials, using soap and hot/boiling water.
2. Obtain yogurt with live cultures, preferably unflavored. I've been using some organic L. Bulgaricus/Bulgarian yogurt as my starter. Measure out your milk using your container; don't be scared, fill that sucker up to the top.
3. Pour the milk into your pot. Turn the heat to medium or medium-high. Add your flavorings; today I used two teabags.
4. Stir constantly to prevent the milk from burning. Heat until the milk boils and bubbles. Quickly remove the pot from the heat the moment the milk bubbles/froths to the top, and place to the side, all the while stirring.
5. Set up an ice bath and place the pot inside. Continue to stir occasionally, until the milk reaches room temperature.
6. Place a few tablespoons (I use anywhere from 2-5, depending on the size of the container) of starter yogurt into your container. Add the milk, straining off whatever you used to flavor (and possibly burnt milk or curds). If you like thicker yogurt, add powdered milk or gelatin. Personally, I don't do this, so I don't know how much to use.
7. Whisk the milk and starter yogurt together and seal the container.
8. Find a warm, dark place to ferment the yogurt. I use an oven that I turn on to 170 degrees, turn off, and then leave on the light to maintain temperature.
9. Cover the yogurt using a towel so that light doesn't reach it. Let sit for 8-10 hours.
10. At this point, the whey and yogurt should have separated. If you'd like, pour off the whey or strain it off using a coffee filter. Your yogurt is ready! Enjoy!
It's a quick recipe that lets a small jar of yogurt last for a really long time, and is fun to experiment with.
Monday, January 25, 2016
Tea Review: Corn Tea - Ito En
Tea Info
Type: Corn (tisane) tea bag
Producer: Ito En
Brewing Parameters: 1 tea bag (~3.3 g), 100°C (?), 1 minute – Western style
Appearance: A pyramid teabag, with chopped corn kernels (reddish, brown, and yellow colored)
Rating: C | 76/100
# of Brews: 1
Tasting Notes and Thoughts
Well, I finally got around to reviewing this. Like the mulberry tea, this one is more of a unique tea that I'm drinking for the novelty. As such, I'm going to make this a quick review since I have quite a bit of work to do today and I'm only starting now (1 PM). There's also the fact that I'm a bit sick right now, which might affect my taste.
Anyway, this is a very aromatic tea. The liquid was a cloudy yellow, with visible sediment accumulated at the bottom. The smell was distinctly corn (as in, popcorn kernels), with notes of roasted nuts and a tiny bit of chocolate. The only tea I can really compare this to is probably a houjicha, black soybean tea, or any other roasted tea. At its forefront, the flavor is roasted corn with a bit of a spicy kick and sour aftertaste. The texture is creamy, but is also a little bit drying to the throat. Overall, it's not a bad tea, but also doesn't have too much going for it– I'd prefer a different herbal tea (like one of the ones I mentioned above).
Other Notes
Now that finals and the SAT are done, I have to start getting my shit together for this new semester. (If you're interested, I've done pretty well for the majority my finals– I've kept all of my As in my classes and have gotten an A on the finals except for English. The only class I'm still waiting for a grade is AP Stat, but I'm not too worried since I'll have to score pretty low to lose my A and I've already gotten 93% on half of the test. As for the SAT, it was much easier compared to my last time).
My plan today is to work on the science fair (draw up a map of my county), finish English homework (15 paragraphs!), and do those application essays that I've been procrastinating on (maybe rewrite my Japanese one because I'm not satisfied with it yet, write the Stanford one, and edit the Arthritis Foundation ones). As for my semester goals, I'll want to keep good grades, do well on the AP tests, and get some new extracurriculars. I need to talk to the public library about getting a tea class set up before summer, so hopefully that becomes a thing.
The next tea I'll be reviewing will probably be Celestial Seasonings' Caramel Apple Dream, another black soybean tea (this one is actually whole soybeans instead of just shells), powdered mushroom tea (it has real gold in it!), some mystery tea (I think it's a genmaicha, but it has a smell like soy sauce), Bali from Dammann Freres, and possibly some others. Thanks for reading!
Type: Corn (tisane) tea bag
Producer: Ito En
Brewing Parameters: 1 tea bag (~3.3 g), 100°C (?), 1 minute – Western style
Appearance: A pyramid teabag, with chopped corn kernels (reddish, brown, and yellow colored)
Rating: C | 76/100
# of Brews: 1
Tasting Notes and Thoughts
Well, I finally got around to reviewing this. Like the mulberry tea, this one is more of a unique tea that I'm drinking for the novelty. As such, I'm going to make this a quick review since I have quite a bit of work to do today and I'm only starting now (1 PM). There's also the fact that I'm a bit sick right now, which might affect my taste.
Anyway, this is a very aromatic tea. The liquid was a cloudy yellow, with visible sediment accumulated at the bottom. The smell was distinctly corn (as in, popcorn kernels), with notes of roasted nuts and a tiny bit of chocolate. The only tea I can really compare this to is probably a houjicha, black soybean tea, or any other roasted tea. At its forefront, the flavor is roasted corn with a bit of a spicy kick and sour aftertaste. The texture is creamy, but is also a little bit drying to the throat. Overall, it's not a bad tea, but also doesn't have too much going for it– I'd prefer a different herbal tea (like one of the ones I mentioned above).
Other Notes
Now that finals and the SAT are done, I have to start getting my shit together for this new semester. (If you're interested, I've done pretty well for the majority my finals– I've kept all of my As in my classes and have gotten an A on the finals except for English. The only class I'm still waiting for a grade is AP Stat, but I'm not too worried since I'll have to score pretty low to lose my A and I've already gotten 93% on half of the test. As for the SAT, it was much easier compared to my last time).
My plan today is to work on the science fair (draw up a map of my county), finish English homework (15 paragraphs!), and do those application essays that I've been procrastinating on (maybe rewrite my Japanese one because I'm not satisfied with it yet, write the Stanford one, and edit the Arthritis Foundation ones). As for my semester goals, I'll want to keep good grades, do well on the AP tests, and get some new extracurriculars. I need to talk to the public library about getting a tea class set up before summer, so hopefully that becomes a thing.
The next tea I'll be reviewing will probably be Celestial Seasonings' Caramel Apple Dream, another black soybean tea (this one is actually whole soybeans instead of just shells), powdered mushroom tea (it has real gold in it!), some mystery tea (I think it's a genmaicha, but it has a smell like soy sauce), Bali from Dammann Freres, and possibly some others. Thanks for reading!
Thursday, January 21, 2016
Tea Review: Planet Jingmai - Crimson Lotus Tea
Tea Info
Type: Sheng Pu'erh Tuocha
Producer: Crimson Lotus Tea
Origin: Jingmai - Spring 2014
Brewing Parameters: 8g, 100°C, 30s up - Gongfu style
Appearance: Small-medium sized ball with some black/brown, dark green, and orange leaves
Rating: A | 93/100
# of Brews: 24
Tasting Notes and Thoughts
Surprise review! I bought a teapot, filter, tea pitcher, and cup from Teaware.house about a week or two ago and they finally came in the mail, so what better time to review one of my favorite teas? I was actually planning on saving/aging this tuocha ball and drinking it on graduation, but I can always buy another one from Crimson Lotus Tea. Anyway, I do need to relax since it's finals week (I've spend over 20 hours by now studying this week alone) and I'm only 2/3rds of the way done– tomorrow is AP Statistics and Honors Precalculus.
I believe this tea was my first sheng puerh, so it has a special place in my heart. Before brewing, I did 3 30 second steeps to open up the ball, before drinking. After this, I did one 30 second brew. I could already tell that this was going to taste much different than the last time I drank, which was only about a month or two ago. The liquid was a very bright yellow with a bit of sediment, and an aroma of very sweet, slightly fishy, and a bit like alcohol filled the air. The flavor was a bit bitter, vegetal, honeyed, and sour. It was surprisingly thick, coating my mouth and throat, leaving with that slightly sour aftertaste. However, it wasn't astringent or dry.
On the third brew (this tea is a long drink, and I plan to do it all in one sitting heh), I did only 20 seconds. I can't really describe the aroma– maybe it was a bit rubbery and sweet, but much less fishy. The color was understandably a bit lighter, and the flavor, like the aroma, lost the fishy taste. It was still vegetal and honeyed, but there were some metallic notes and it became slightly more astringent. At this point, my stomach had been feeling a bit, well, tingly, even though I ate before this review. A very sweet taste had also formed in the back of my throat.
For the sixth brew, I brewed for a full minute with freshly boiled water. The liquid was a nice golden color, and the aroma was now mainly sweet, vegetal, and a bit sour. The flavor was now a bit bitter once again, but also had gained a slight creaminess. The aftertaste was mainly sour, with a bit of a viscous texture left in the mouth (like after eating a banana). I think at this point I was feeling a bit tea drunk, which I felt when I walked around.
The ninth brew was brewed for 1 minute 45 seconds. The liquid was still golden, but not as bright three brews ago. The aroma was still relatively the same– it seems to be getting more sweet as time goes on, however. This brew was surprisingly sweet compared to previous brews. It began as a bitter taste, but on the second cup it had a pleasant sweetness.
The twelfth brew was brewed for 2 minutes 15 seconds (notice a pattern here? I'm going up by 15 seconds each brew). It actually smelled a lot like tropical fruit (or fruit punch), and was a golden yellow still. The flavor, once again, was bitter, but was now citrusy (lemon), citrusy, and still creamy. By now, I feel pretty tea drunk. I'm mostly just lying down, it's hard for me to get up, and my body feels pretty heavy when I move. It's nice.
Honestly, by this point, I'm not really focused on the review anymore because of the tea drunkenness.The fifteenth brew was much lighter than previous ones, with a pleasant fruity aroma. The flavor now had lost all sense of bitterness and was generally creamy and sweet; however, it was beginning to lose its strength.
I finally stopped after 24 brews. Overall, this is one of my favorite puerhs (despite the fact that I haven't tried that many), and I'll be picking up more to age later. Kind of dead right now, though, since I think this is the most tea I've drunk in 1 sitting (2-4 liters of water).
Other Notes
So, I really enjoy brewing with a teapot! The only issue I can really find with it is that since the lid isn't an exact fit, it drips a tiny bit when pouring (it might just be the way I pour, however). Having a large, cloth filter helps a lot too, and glass cups/pitchers are nice for examining the tea. 170 mls means I get three cups each brew (which is a bit much, but I think it gives me a good idea of how each brew tastes and it allows me to share with others), and the glass pitcher doesn't drip when pouring, unlike my other pitchers. I did notice, though, that with my clay cup, the tea was a lot sweeter– the glass cup was good at maintaining heat, however.
Other than that, I should get to studying for AP Stat. It's an easy class, so I'm not too worried, but I am worried of messing something up and getting a really bad score. See you guys next week!
Type: Sheng Pu'erh Tuocha
Producer: Crimson Lotus Tea
Origin: Jingmai - Spring 2014
Brewing Parameters: 8g, 100°C, 30s up - Gongfu style
Appearance: Small-medium sized ball with some black/brown, dark green, and orange leaves
Rating: A | 93/100
# of Brews: 24
Tasting Notes and Thoughts
Surprise review! I bought a teapot, filter, tea pitcher, and cup from Teaware.house about a week or two ago and they finally came in the mail, so what better time to review one of my favorite teas? I was actually planning on saving/aging this tuocha ball and drinking it on graduation, but I can always buy another one from Crimson Lotus Tea. Anyway, I do need to relax since it's finals week (I've spend over 20 hours by now studying this week alone) and I'm only 2/3rds of the way done– tomorrow is AP Statistics and Honors Precalculus.
I believe this tea was my first sheng puerh, so it has a special place in my heart. Before brewing, I did 3 30 second steeps to open up the ball, before drinking. After this, I did one 30 second brew. I could already tell that this was going to taste much different than the last time I drank, which was only about a month or two ago. The liquid was a very bright yellow with a bit of sediment, and an aroma of very sweet, slightly fishy, and a bit like alcohol filled the air. The flavor was a bit bitter, vegetal, honeyed, and sour. It was surprisingly thick, coating my mouth and throat, leaving with that slightly sour aftertaste. However, it wasn't astringent or dry.
On the third brew (this tea is a long drink, and I plan to do it all in one sitting heh), I did only 20 seconds. I can't really describe the aroma– maybe it was a bit rubbery and sweet, but much less fishy. The color was understandably a bit lighter, and the flavor, like the aroma, lost the fishy taste. It was still vegetal and honeyed, but there were some metallic notes and it became slightly more astringent. At this point, my stomach had been feeling a bit, well, tingly, even though I ate before this review. A very sweet taste had also formed in the back of my throat.
For the sixth brew, I brewed for a full minute with freshly boiled water. The liquid was a nice golden color, and the aroma was now mainly sweet, vegetal, and a bit sour. The flavor was now a bit bitter once again, but also had gained a slight creaminess. The aftertaste was mainly sour, with a bit of a viscous texture left in the mouth (like after eating a banana). I think at this point I was feeling a bit tea drunk, which I felt when I walked around.
The ninth brew was brewed for 1 minute 45 seconds. The liquid was still golden, but not as bright three brews ago. The aroma was still relatively the same– it seems to be getting more sweet as time goes on, however. This brew was surprisingly sweet compared to previous brews. It began as a bitter taste, but on the second cup it had a pleasant sweetness.
The twelfth brew was brewed for 2 minutes 15 seconds (notice a pattern here? I'm going up by 15 seconds each brew). It actually smelled a lot like tropical fruit (or fruit punch), and was a golden yellow still. The flavor, once again, was bitter, but was now citrusy (lemon), citrusy, and still creamy. By now, I feel pretty tea drunk. I'm mostly just lying down, it's hard for me to get up, and my body feels pretty heavy when I move. It's nice.
Honestly, by this point, I'm not really focused on the review anymore because of the tea drunkenness.The fifteenth brew was much lighter than previous ones, with a pleasant fruity aroma. The flavor now had lost all sense of bitterness and was generally creamy and sweet; however, it was beginning to lose its strength.
I finally stopped after 24 brews. Overall, this is one of my favorite puerhs (despite the fact that I haven't tried that many), and I'll be picking up more to age later. Kind of dead right now, though, since I think this is the most tea I've drunk in 1 sitting (2-4 liters of water).
Other Notes
So, I really enjoy brewing with a teapot! The only issue I can really find with it is that since the lid isn't an exact fit, it drips a tiny bit when pouring (it might just be the way I pour, however). Having a large, cloth filter helps a lot too, and glass cups/pitchers are nice for examining the tea. 170 mls means I get three cups each brew (which is a bit much, but I think it gives me a good idea of how each brew tastes and it allows me to share with others), and the glass pitcher doesn't drip when pouring, unlike my other pitchers. I did notice, though, that with my clay cup, the tea was a lot sweeter– the glass cup was good at maintaining heat, however.
Other than that, I should get to studying for AP Stat. It's an easy class, so I'm not too worried, but I am worried of messing something up and getting a really bad score. See you guys next week!
Monday, January 18, 2016
Just Another One of Those Posts
I don't know why I write these posts. Not the reviews or anything, but stuff about my life or why you shouldn't worry about being normal or anything. I guess it's a way of coping, or it's therapeutic, or something like that. If this is your first time stumbling upon this blog, apologies. Like it says above, this is mostly a personal blog with tea reviews thrown in.
Regardless, I'm just writing this is because one of the main reasons I get a bit upset is I see others winning awards or doing very successful. I know that sounds pretty bad, which I guess it is. It's more of me seeing myself as a failure (which I will admit sounds harsher in words than in my head) rather than being envious. It's more of just me realizing that I've wasted a good portion of my life just doing bullshit that doesn't really matter, like spending exorbitant amounts of time playing video games or watching videos, or writing these reviews, or using most of my money on music and toys or things that I don't need.
The fact that I've wasted my life is probably one of the main reasons why I want to go into science research. I just feel like with research, I might be able to help make someone somewhere's life better, and that might just make up for all of the time I've wasted. It's either that or going into education/teaching, but I'm not cut out for that, considering how hard it is for me to communicate in person.
It just breaks my heart though to see people worrying about not getting into a good college or anything because, honestly, they've done much more than I have. They've done things that actually matter, while all I've done is just get good grades– which don't mean jack shit– and be lazy and complacent. Sure, I do well in classes, but I look at all of my friends and they're doing much better than I am in things they like to do, like band, sports, clubs, etc. Hell, I wouldn't even accept myself into most colleges considering how little I've done and how inconsequential the things I have done are in comparison. To add on, I've only realized this year that I should actually do something with my life, but I'm out of time. I can't do something meaningful with myself in the time before college applications– or internship applications, for that matter– have to be sent out.
I know it's defeatist, but oh well. I'll just get back to studying. I hate to quote a video game, but it fits pretty well for how I'm feeling.
"I have not come this far to die now."
Regardless, I'm just writing this is because one of the main reasons I get a bit upset is I see others winning awards or doing very successful. I know that sounds pretty bad, which I guess it is. It's more of me seeing myself as a failure (which I will admit sounds harsher in words than in my head) rather than being envious. It's more of just me realizing that I've wasted a good portion of my life just doing bullshit that doesn't really matter, like spending exorbitant amounts of time playing video games or watching videos, or writing these reviews, or using most of my money on music and toys or things that I don't need.
The fact that I've wasted my life is probably one of the main reasons why I want to go into science research. I just feel like with research, I might be able to help make someone somewhere's life better, and that might just make up for all of the time I've wasted. It's either that or going into education/teaching, but I'm not cut out for that, considering how hard it is for me to communicate in person.
It just breaks my heart though to see people worrying about not getting into a good college or anything because, honestly, they've done much more than I have. They've done things that actually matter, while all I've done is just get good grades– which don't mean jack shit– and be lazy and complacent. Sure, I do well in classes, but I look at all of my friends and they're doing much better than I am in things they like to do, like band, sports, clubs, etc. Hell, I wouldn't even accept myself into most colleges considering how little I've done and how inconsequential the things I have done are in comparison. To add on, I've only realized this year that I should actually do something with my life, but I'm out of time. I can't do something meaningful with myself in the time before college applications– or internship applications, for that matter– have to be sent out.
I know it's defeatist, but oh well. I'll just get back to studying. I hate to quote a video game, but it fits pretty well for how I'm feeling.
"I have not come this far to die now."
Tea Review: Organic Mulberry Tea - OrganicMulberryTea
Tea Info
Type: Herbal teabags/tisane
Producer: OrganicMulberryTea/Eon Foods International
Origin: Thailand
Brewing Parameters: 1 teabag (~2 g), 100°C, 5 minutes - Western style
Appearance: Teabag filled with dark green dust
Rating: B | 84/100
# of Brews: 1
Tasting Notes and Thoughts
Again, it turns out I lied. I'm doing this review instead of the corn tea since this is technically my Dad's tea, and I want to do a review of this before he finishes it since it's a unique tea. When we bought it, the person was touting it as some sort of detox tea for diabetes that lowers/blocks excessive blood sugar. I don't really believe this (you'd probably have to actually drink the full tea leaves), but I had it last night and it was surprisingly good.
Anyway, when brewed, the tea was a very dark green, similar to a matcha with a high water to powder ratio. The smell was peculiar, to say the least, with notes of fried potatoes and mint. For some reason, the only tea that I can really compare this to is matcha (probably the cheap culinary ones I've gotten from China). The flavor is a bit sour, with slight notes of fruitiness and cream. There is definitely the grassy flavor of green tea too, but it's a bit weak. It's relatively smooth, too, but by the time I finished the cup, it left a dry sensation in the throat. I think before, when I didn't brew it this long and used a slightly lower temperature, the flavor was more grassy rather than of fried food. Overall, however, I did enjoy this tea quite a bit, but I wouldn't recommend it for the health benefits.
Other Notes
No school today, so I'm just going to try to study for finals for the majority of the day. Haven't really been having the best weekend, but oh well. Shit'll probably get better once finals are done.
Type: Herbal teabags/tisane
Producer: OrganicMulberryTea/Eon Foods International
Origin: Thailand
Brewing Parameters: 1 teabag (~2 g), 100°C, 5 minutes - Western style
Appearance: Teabag filled with dark green dust
Rating: B | 84/100
# of Brews: 1
Tasting Notes and Thoughts
Again, it turns out I lied. I'm doing this review instead of the corn tea since this is technically my Dad's tea, and I want to do a review of this before he finishes it since it's a unique tea. When we bought it, the person was touting it as some sort of detox tea for diabetes that lowers/blocks excessive blood sugar. I don't really believe this (you'd probably have to actually drink the full tea leaves), but I had it last night and it was surprisingly good.
Anyway, when brewed, the tea was a very dark green, similar to a matcha with a high water to powder ratio. The smell was peculiar, to say the least, with notes of fried potatoes and mint. For some reason, the only tea that I can really compare this to is matcha (probably the cheap culinary ones I've gotten from China). The flavor is a bit sour, with slight notes of fruitiness and cream. There is definitely the grassy flavor of green tea too, but it's a bit weak. It's relatively smooth, too, but by the time I finished the cup, it left a dry sensation in the throat. I think before, when I didn't brew it this long and used a slightly lower temperature, the flavor was more grassy rather than of fried food. Overall, however, I did enjoy this tea quite a bit, but I wouldn't recommend it for the health benefits.
Other Notes
No school today, so I'm just going to try to study for finals for the majority of the day. Haven't really been having the best weekend, but oh well. Shit'll probably get better once finals are done.
Sunday, January 17, 2016
Tea Review: Kandy Black Tea - Unknown
Tea Info
Type: Black tea
Producer: Unknown - obtained at Kirin Beer Factory
Origin: Sri Lanka
Brewing Parameters: 2.5 g, 100°C, 2 minutes - Western style
Appearance: Very small, broken up very dark brown tea fannings
Rating: C+ | 78/100
# of Brews: 1
Tasting Notes and Thoughts
Morning! I said I'll be brewing corn tea for the next review, but it turns out I lied. Instead, I'll be brewing this mysterious black tea my sister got at the Kirin Beer Factory that appears to have a hand-drawn (or copy of) picture, with an orange label that says KANDY on the packaging. The back of the package only says Black Tea (in Japanese), with a total weight (60g), origin, and expiration date. There is some other info I can't read, which I'm assuming is brewing information and company information. Just as a note, I tried this tea right before the review with milk and sugar for breakfast.
Anyway, since these are fannings, the tea will brew very strong in a short amount of time– hence the 2 minutes. In fact, after two minutes, the liquid was a surprisingly dark reddish amber; it was so dark that I wasn't able to see through it unless I put the cup up to some light. The smell, of both the liquid and the leaves, was very similar to Irish or English Breakfast tea (moreso English)– that is, nutty, earthy, and a bit smoky. The flavor was on par with other black teas, with slightly sour and spicy wood notes. The aftertaste, like the smell, was smoky with a slight bit of astringency. Overall, it's an enjoyable tea, but average too. I suggest it with milk and sugar, or possibly used in something like chai.
Other Notes
Well, today marks the beginning of finals week! Wish me luck– starting today and tomorrow, I'll be spending at least an hour studying each subject (tests start on Wednesday). For the most part, the only class I'll really need to work my butt off for is AP US History, since I'm at a 90.8% (which means I'll have to get a 85% on the final to keep an A-).
I'll also probably do the review for the corn tea today too, just so I can warm up writing for some more application essays. My plan is just to do the corn tea review, study every class, write/edit essays, and redo some of the paperwork for my science fair project, since I changed from an environmental science project to an engineering project.
Type: Black tea
Producer: Unknown - obtained at Kirin Beer Factory
Origin: Sri Lanka
Brewing Parameters: 2.5 g, 100°C, 2 minutes - Western style
Appearance: Very small, broken up very dark brown tea fannings
Rating: C+ | 78/100
# of Brews: 1
Tasting Notes and Thoughts
Morning! I said I'll be brewing corn tea for the next review, but it turns out I lied. Instead, I'll be brewing this mysterious black tea my sister got at the Kirin Beer Factory that appears to have a hand-drawn (or copy of) picture, with an orange label that says KANDY on the packaging. The back of the package only says Black Tea (in Japanese), with a total weight (60g), origin, and expiration date. There is some other info I can't read, which I'm assuming is brewing information and company information. Just as a note, I tried this tea right before the review with milk and sugar for breakfast.
Anyway, since these are fannings, the tea will brew very strong in a short amount of time– hence the 2 minutes. In fact, after two minutes, the liquid was a surprisingly dark reddish amber; it was so dark that I wasn't able to see through it unless I put the cup up to some light. The smell, of both the liquid and the leaves, was very similar to Irish or English Breakfast tea (moreso English)– that is, nutty, earthy, and a bit smoky. The flavor was on par with other black teas, with slightly sour and spicy wood notes. The aftertaste, like the smell, was smoky with a slight bit of astringency. Overall, it's an enjoyable tea, but average too. I suggest it with milk and sugar, or possibly used in something like chai.
Other Notes
Well, today marks the beginning of finals week! Wish me luck– starting today and tomorrow, I'll be spending at least an hour studying each subject (tests start on Wednesday). For the most part, the only class I'll really need to work my butt off for is AP US History, since I'm at a 90.8% (which means I'll have to get a 85% on the final to keep an A-).
I'll also probably do the review for the corn tea today too, just so I can warm up writing for some more application essays. My plan is just to do the corn tea review, study every class, write/edit essays, and redo some of the paperwork for my science fair project, since I changed from an environmental science project to an engineering project.
Sunday, January 10, 2016
Tea Review: Kuromame Cha - Takeya
Tea Info
Type: Black soybean tea (Herbal/Tisane)
Producer: Takeya Japan
Brewing Parameters: 3 grams, 100°C, 5 minutes
Appearance: Chopped black soybeans; primarily shells
Rating: B | 86
# of Brews: 6
Tasting Notes and Thoughts
Hey there! I'll be writing this quick review tonight just to warm up for an application essay and get my weekly review done. I'll be using a standard tasting set for this, without adjusting time; water temperature, however, may change as brews go on. I'm doing this because 1. I can't read the recommended parameters, because they're in Japanese, and 2. I don't want to drink a lot of tea, since I had some Ta Jin Xuan earlier. Today's album is the Django Unchained Original Soundtrack.
Just as a note, I've tried this tea only once, when my sister came back from Japan. Before even brewing, it has a very strong smell– it's essentially very smoky miso soup. On the first brew, the liquid was a dark amber, with very little particulate. As I poured out the tea, the soybean smell overpowered my nose. The flavor was mainly savory, with a little bit of bitterness. It was like a broth, with soybean as the primary flavor and possibly some chocolate and mushroom. The second brew was much less strong, as the color was more of a very light dull brown. It had lost the bitterness, and in its place, had gained a bit of an ephemeral sweet aftertaste. The soybean notes were definitely still there, and the tea was moving towards more of a caramel-like houjicha flavor. It was surprisingly smooth, going down my throat like water; I found myself gulping down the tea quite fast. I did notice, though, that I became a bit thirsty while drinking, despite the texture of the tea. On the third brew, the tea began to lose even more color, but retained a bit of its flavor– it became a bit sour, which was interesting. I stopped at the 6th brew, where the tea had lost almost all color– it was a very light, cream yellow, almost the color of water– and had somewhat of a brothy taste. Overall, a pretty interesting tea which I enjoyed quite a bit; you could also eat the beans after, but they're a bit tough and bitter. If you cooked or microwaved them to make them softer, I imagine they'd taste pretty good.
Other Notes
One week until finals and the SAT! They start next Wednesday and end on Saturday with the SAT. I'm trying to study one class a day this week for maybe an hour until the three day weekend this weekend, when I'll be doing two classes a day for a couple of hours. Today, though, I worked a bit on the science fair project, (made the BART maps based off of the slime mold pictures), drank some tea, and studied the SAT. I'll be writing and revising some of the my application essays, and then ending the day with studying AP US History.
As for my applications, they're for the most part done; I just have one large essay to write for Stanford, and then I'll need to check the Arthritis Foundation and other Stanford essay. I have most of the letters of recommendation, bar one– I'll be asking my AP Statistics teacher for that. Other than that, I just have simple stuff like filling in test scores and GPA, which I can do after finals are done. Hopefully it all goes well!
Mock Trial competition (well, technically a practice round) starts this week too, so I'm a bit worried, since it's going to take up quite a bit of time and I don't really think I'm ready. We had a scrimmage on saturday, which went pretty well, but I'm not really happy with the article I wrote on it (which falls back on my notetaking; it has gotten better, but isn't as good as I'd hoped). Tuesday will be a struggle, though, since I'm going to go to school, and then immediately to BART and the courthouse, and I'll be getting home late (maybe 9?). Wednesday, too, since I get home anywhere from 6 to 8 because of team meetings at school. To add on, I'll have work right after school and then piano class on Monday. Here's to hoping I'm going to be good with managing my time!
See you guys next week. I think I'll be reviewing some corn tea as the next part of these Japanese tea reviews.
Type: Black soybean tea (Herbal/Tisane)
Producer: Takeya Japan
Brewing Parameters: 3 grams, 100°C, 5 minutes
Appearance: Chopped black soybeans; primarily shells
Rating: B | 86
# of Brews: 6
Tasting Notes and Thoughts
Hey there! I'll be writing this quick review tonight just to warm up for an application essay and get my weekly review done. I'll be using a standard tasting set for this, without adjusting time; water temperature, however, may change as brews go on. I'm doing this because 1. I can't read the recommended parameters, because they're in Japanese, and 2. I don't want to drink a lot of tea, since I had some Ta Jin Xuan earlier. Today's album is the Django Unchained Original Soundtrack.
Just as a note, I've tried this tea only once, when my sister came back from Japan. Before even brewing, it has a very strong smell– it's essentially very smoky miso soup. On the first brew, the liquid was a dark amber, with very little particulate. As I poured out the tea, the soybean smell overpowered my nose. The flavor was mainly savory, with a little bit of bitterness. It was like a broth, with soybean as the primary flavor and possibly some chocolate and mushroom. The second brew was much less strong, as the color was more of a very light dull brown. It had lost the bitterness, and in its place, had gained a bit of an ephemeral sweet aftertaste. The soybean notes were definitely still there, and the tea was moving towards more of a caramel-like houjicha flavor. It was surprisingly smooth, going down my throat like water; I found myself gulping down the tea quite fast. I did notice, though, that I became a bit thirsty while drinking, despite the texture of the tea. On the third brew, the tea began to lose even more color, but retained a bit of its flavor– it became a bit sour, which was interesting. I stopped at the 6th brew, where the tea had lost almost all color– it was a very light, cream yellow, almost the color of water– and had somewhat of a brothy taste. Overall, a pretty interesting tea which I enjoyed quite a bit; you could also eat the beans after, but they're a bit tough and bitter. If you cooked or microwaved them to make them softer, I imagine they'd taste pretty good.
Other Notes
One week until finals and the SAT! They start next Wednesday and end on Saturday with the SAT. I'm trying to study one class a day this week for maybe an hour until the three day weekend this weekend, when I'll be doing two classes a day for a couple of hours. Today, though, I worked a bit on the science fair project, (made the BART maps based off of the slime mold pictures), drank some tea, and studied the SAT. I'll be writing and revising some of the my application essays, and then ending the day with studying AP US History.
As for my applications, they're for the most part done; I just have one large essay to write for Stanford, and then I'll need to check the Arthritis Foundation and other Stanford essay. I have most of the letters of recommendation, bar one– I'll be asking my AP Statistics teacher for that. Other than that, I just have simple stuff like filling in test scores and GPA, which I can do after finals are done. Hopefully it all goes well!
Mock Trial competition (well, technically a practice round) starts this week too, so I'm a bit worried, since it's going to take up quite a bit of time and I don't really think I'm ready. We had a scrimmage on saturday, which went pretty well, but I'm not really happy with the article I wrote on it (which falls back on my notetaking; it has gotten better, but isn't as good as I'd hoped). Tuesday will be a struggle, though, since I'm going to go to school, and then immediately to BART and the courthouse, and I'll be getting home late (maybe 9?). Wednesday, too, since I get home anywhere from 6 to 8 because of team meetings at school. To add on, I'll have work right after school and then piano class on Monday. Here's to hoping I'm going to be good with managing my time!
See you guys next week. I think I'll be reviewing some corn tea as the next part of these Japanese tea reviews.
Thursday, January 7, 2016
It's OK To Be Normal (No, Really– It Is)
Today, PSAT scores came out. They've been mentioned in almost every one of my classes, with many classmates asking me: "what did you get?" followed by their own score. I hadn't been able to check until I returned home. It turns out, I got a score that's lower than all of those I've heard today, despite trying my best. I've even scored much lower than people who are doing much worse than me in terms of classes.
My school is one of the top performing schools in the state, and probably one of the best in the nation, which is both a blessing and a curse. At this point in my academic career, I can't stand the pace of most regular classes, which is probably the result of being pushed to do great things since elementary. However, I'm in a weird, middle passage for classes; I'm not smart enough to be taking a ton of APs or extracurriculars, but I also work too hard to take normal level classes. This puts me in a place where I'm surrounded by people of varying backgrounds, the majority of which are upper class people, in terms of wealth, who focus a large amount of time on their academics and standardized tests. In my opinion, this creates a very toxic environment, where students are judged based on a number, whether it be their grade or SAT score. This creates an environment in which students jockey for points, rather than truly learning or enjoying the subject. At one point this year, my history class went into an uproar over somewhere around five points in a game, which was designed to give only a third of the class full points, and a statistics class cheated almost for a full semester on their tests; at another point in my sophomore year, students made a petition to the teacher regarding a test or essay in which many received a grade less than an A.
I didn't ask to be put in this competitive environment, to be placed under this stress. In fact, I prefer having friends who don't have their lives defined by a letter or a number, and from my experience, these friends aren't the ones taking six AP classes or getting 2400s on their SATs.Twitter On the other hand, they're not the people who smoke daily or just sit at home, using all of their time playing video games 24/7. Rather, they're the people who care enough about their grades that they work hard for them, but they also don't let them define their lives. They care more about people and their own passions, and are a rare breed. I do admit that I don't fall into this category, but I wish I did.
If you tell someone that you're average, there's a good chance that they'll tell you "no, you're not! You're amazing at this, this, and this." That's okay; they're just being a good friend, and everyone feels sad– some just show it more than others. However, there isn't any shame in being average, or in feeling that way. Being average doesn't mean you're stupid, or a failure, or not good enough. No, it isn't about that. It means that you're trying, which is the most important thing. It means that you believe that you can improve yourself, and maybe one day not be average. It means that you care about doing what's right, and that you care about people and that you're not defined by just a number.
But, despite this, colleges and other institutions don't care. They say that essays like this can show who you truly are, and that your grades and test scores aren't that important. This probably isn't true. Standardized tests were created to quantify traits that aren't quantifiable, and make it easy to tell who's "better", in terms of numbers. However, they can't always show the real person; anyone can find out exactly what to say and do in order to appear the best, when in fact, they aren't.
In my own opinion, I'm just an average person. Sure, I have a 4.0, but that doesn't mean anything. Actually, I've never won any real awards or honors in my life until last year, when my team got second place for the science fair. However, I believe that even the most average person is destined to do something great. Think about it– in shows, movies, books, the protagonist is always a regular Joe, just going through the grind of regular life. Despite this, some kind of event happens, whether it be he or she meets the love of their life, experiences a tragic event, or somehow ends up in an unfamiliar place, and as a result, that regular Joe becomes a hero and breaks free of their average life. We're all that regular Joe, hoping for something better. However, we'll all experience that life-changing event sometime in our lives, some earlier than others.
The point is, though, that we're all average in a way. If we're all unique in some way, then aren't we all the same? We're all capable of expanding our horizons, and of being the best possible person. High school isn't about getting the best grades and test scores to go to a college with a great name. It's about learning what you love, and doing it with friends who'll support you. In relation, life isn't about becoming the wealthiest, successful person out there. It's about accepting who you are, loving what you do, and doing what you can to help others. Even though most of us– including you and me– are normal, we all are bound to achieve something. Being unique doesn't matter. What does matter, though, is your actions and how you survive.
Carry on.
My school is one of the top performing schools in the state, and probably one of the best in the nation, which is both a blessing and a curse. At this point in my academic career, I can't stand the pace of most regular classes, which is probably the result of being pushed to do great things since elementary. However, I'm in a weird, middle passage for classes; I'm not smart enough to be taking a ton of APs or extracurriculars, but I also work too hard to take normal level classes. This puts me in a place where I'm surrounded by people of varying backgrounds, the majority of which are upper class people, in terms of wealth, who focus a large amount of time on their academics and standardized tests. In my opinion, this creates a very toxic environment, where students are judged based on a number, whether it be their grade or SAT score. This creates an environment in which students jockey for points, rather than truly learning or enjoying the subject. At one point this year, my history class went into an uproar over somewhere around five points in a game, which was designed to give only a third of the class full points, and a statistics class cheated almost for a full semester on their tests; at another point in my sophomore year, students made a petition to the teacher regarding a test or essay in which many received a grade less than an A.
I didn't ask to be put in this competitive environment, to be placed under this stress. In fact, I prefer having friends who don't have their lives defined by a letter or a number, and from my experience, these friends aren't the ones taking six AP classes or getting 2400s on their SATs.Twitter On the other hand, they're not the people who smoke daily or just sit at home, using all of their time playing video games 24/7. Rather, they're the people who care enough about their grades that they work hard for them, but they also don't let them define their lives. They care more about people and their own passions, and are a rare breed. I do admit that I don't fall into this category, but I wish I did.
If you tell someone that you're average, there's a good chance that they'll tell you "no, you're not! You're amazing at this, this, and this." That's okay; they're just being a good friend, and everyone feels sad– some just show it more than others. However, there isn't any shame in being average, or in feeling that way. Being average doesn't mean you're stupid, or a failure, or not good enough. No, it isn't about that. It means that you're trying, which is the most important thing. It means that you believe that you can improve yourself, and maybe one day not be average. It means that you care about doing what's right, and that you care about people and that you're not defined by just a number.
But, despite this, colleges and other institutions don't care. They say that essays like this can show who you truly are, and that your grades and test scores aren't that important. This probably isn't true. Standardized tests were created to quantify traits that aren't quantifiable, and make it easy to tell who's "better", in terms of numbers. However, they can't always show the real person; anyone can find out exactly what to say and do in order to appear the best, when in fact, they aren't.
In my own opinion, I'm just an average person. Sure, I have a 4.0, but that doesn't mean anything. Actually, I've never won any real awards or honors in my life until last year, when my team got second place for the science fair. However, I believe that even the most average person is destined to do something great. Think about it– in shows, movies, books, the protagonist is always a regular Joe, just going through the grind of regular life. Despite this, some kind of event happens, whether it be he or she meets the love of their life, experiences a tragic event, or somehow ends up in an unfamiliar place, and as a result, that regular Joe becomes a hero and breaks free of their average life. We're all that regular Joe, hoping for something better. However, we'll all experience that life-changing event sometime in our lives, some earlier than others.
The point is, though, that we're all average in a way. If we're all unique in some way, then aren't we all the same? We're all capable of expanding our horizons, and of being the best possible person. High school isn't about getting the best grades and test scores to go to a college with a great name. It's about learning what you love, and doing it with friends who'll support you. In relation, life isn't about becoming the wealthiest, successful person out there. It's about accepting who you are, loving what you do, and doing what you can to help others. Even though most of us– including you and me– are normal, we all are bound to achieve something. Being unique doesn't matter. What does matter, though, is your actions and how you survive.
Carry on.
Monday, January 4, 2016
Tea Review: Fukamushi Sencha - Yuicha
Tea Info
Fukamushi Sencha (from Fukuoka?) by Yuicha/Tagashira Chaho - 150g bag
Recommended Brewing Parameters
(estimated) 80°C, 30 seconds, 5 grams
Leaf Appearance
(Dry) Small to medium sized dark green leaves, similar to blades of grass
Rating
C | 76/100
Tasting Notes and Thoughts
So, it turns out I can't really read most kanji (big surprise), which means I don't know the brewing information on the back. However, I ended up just brewing using my water heater's gyokuro temperature and guesstimating the brew time; it turned out pretty well for the majority, which was surprising (this tea gets points for ease of brewing). Keep in mind that I am eating dinner– marinated bangus– at the same time as this review, and I ate some Sakuma's Drops earlier (the roof of my mouth may be bleeding, heh), which means that my sense of taste may be affected. I also brewed in my new kyusu.
Regardless, this was a pretty different sencha than what I'm used to. Unlike most, this tea tasted a bit more roasty and umami rather than grassy. The flavor was a bit malty, with some fruits and vegetables, and it ended on a light grassy note. The liquid wasn't as bright green as a few other teas (it was more a really light green or yellow-green), and the aroma was a bit weak, but grassy and a little brothy. There was a bit of astringency, which left a slight burning sensation in my throat; over brews, it got worse, but that may have been due to the longer brew times. I noticed that I felt a lot more relaxed while drinking this, as I had a bit of pain in my shoulders when I started, but the pain had melted away by the time I finished. It did last for quite a bit of brews, but overall it wasn't that flavorful (maybe this was because of the water temperature?). I've had much better sencha, and this one was more run of the mill; it lacked any qualities that would have surprised me.
Other Notes
Woo, first review of the year! My plan is to start with the Japanese teas, writing maybe one every week until I run out. Then, I'll be moving on to the other teas I've been waiting on, like that Bi Lo Chun by Red Blossom Tea Co., Bali by Dammann Freres, some instant teas, and a few others. Hopefully I can stick to this plan.
As for other stuff, like school, the year has started off pretty damn well in my opinion. I think I got an A on my history essay since my grade is back up to an A, and my extracurriculars are going well. The majority of my essays are done for the internships (just need 1 more essay for Stanford), and I have almost all of the letters of recommendation I need, barring 1. I just need to edit them, turn them in, and I'll be done. Mock Trial competition starts next week, and finals are in 2-3 weeks, so I'll be studying a different class each day, working on extracurriculars Mondays, studying the SAT Wednesdays, self-teaching chem and physics probably Tuesdays, and studying for finals the rest of the days. Wish me luck!
Friday, January 1, 2016
What's Going On? (Life Update) 1/1/16
Happy New Years! I'm celebrating today with some 2014 Planet Jingmai puerh from Crimson Lotus Tea and Clover & Sealife's debut album, a sentimental cry.
First off, let's talk about what I've done over break. I did the tea reviews, not as much biking as I'd hoped to, finished most of my work and studied– just stuff like that. I also bought a bunch of textbooks and study materials for chemistry (since I have to learn that before senior year begins, because AP Chem), AP US history, physics, and programming, and I've been studying from those. I also watched a lot of movies (I think my favorite was Oldboy, but I also watched Ip Man 1 & 2, Kung Fu Hustle, and a few others) and hung out with friends, which was pretty fun. One thing I did that I'm proud of though was get through a few of my essays for applications; for example, I talked about how tea defined who I am and has taught me about science, and in another essay, I wrote about Japan's formal apology for comfort women during the '30s and 40s and how it can be used to talk about human and civil rights in both Japan and America, regarding Koreans and African Americans.
What are my plans for the next year? Well, I'm not sure, honestly. For the most part, it's simple stuff like write more tea reviews, eat better, and get good grades, because it looks like I might get my first Bs this semester and I'm also having pretty bad digestive issues. I really want to win county journalist for Mock Trial, get some kind of work in science (hopefully my internship applications get accepted), and have a successful science fair project (not really planning on winning because, honestly, my project isn't that groundbreaking and I'm in a very competitive category; I'm going to fix that for next year's project with work on an early-detection system for Parkinson's, if I can get the equipment for that). As I said previously, my senior year might suck a bit because I'm taking some hard classes (AP Chemistry, AP Government/Macroeconomics, Competition Civics, Video Production 1, Science Research, and possibly World Literature), but I guess I enjoy a good challenge. Another thing I'm going to do is start a tea class at my town's public library, since administration at my school is very against having a tea club at my school. I think I'll just need to fill out an application for a room, find a day for meetings, get materials such as tea, cups, and water heaters, and advertise (which doesn't seem too hard, but let's see; I'll give updates on that).
As for tea related stuffs, my sister came back from studying abroad in Japan, so she brought me back a few teas and an owl kyusu (in fact, I brewed the Planet Jingmai in the kyusu today). I'm thinking of doing the reviews on those teas once weekly as a new set, and then finally getting to those other teas I've been procrastinating on for the past few months. I don't know the names of teas since I'm still working on my kanji and I don't want to open the packages now, but I'll be reviewing a soy/black bean tea, a corn tea, a sencha, and a black tea.
Here's to a great new year. Here's one of the things I wrote for a prompt on an application, that I think would be a good way to end this (adapted from the song June by Kara's Walk Home). The prompt was "If you only had a single tweet to tell us about yourself, what would it be?
If nothing changes, at least I know I did my part. I don't care if this could last forever. I'm gonna try 'cause that's what I was born for.
First off, let's talk about what I've done over break. I did the tea reviews, not as much biking as I'd hoped to, finished most of my work and studied– just stuff like that. I also bought a bunch of textbooks and study materials for chemistry (since I have to learn that before senior year begins, because AP Chem), AP US history, physics, and programming, and I've been studying from those. I also watched a lot of movies (I think my favorite was Oldboy, but I also watched Ip Man 1 & 2, Kung Fu Hustle, and a few others) and hung out with friends, which was pretty fun. One thing I did that I'm proud of though was get through a few of my essays for applications; for example, I talked about how tea defined who I am and has taught me about science, and in another essay, I wrote about Japan's formal apology for comfort women during the '30s and 40s and how it can be used to talk about human and civil rights in both Japan and America, regarding Koreans and African Americans.
What are my plans for the next year? Well, I'm not sure, honestly. For the most part, it's simple stuff like write more tea reviews, eat better, and get good grades, because it looks like I might get my first Bs this semester and I'm also having pretty bad digestive issues. I really want to win county journalist for Mock Trial, get some kind of work in science (hopefully my internship applications get accepted), and have a successful science fair project (not really planning on winning because, honestly, my project isn't that groundbreaking and I'm in a very competitive category; I'm going to fix that for next year's project with work on an early-detection system for Parkinson's, if I can get the equipment for that). As I said previously, my senior year might suck a bit because I'm taking some hard classes (AP Chemistry, AP Government/Macroeconomics, Competition Civics, Video Production 1, Science Research, and possibly World Literature), but I guess I enjoy a good challenge. Another thing I'm going to do is start a tea class at my town's public library, since administration at my school is very against having a tea club at my school. I think I'll just need to fill out an application for a room, find a day for meetings, get materials such as tea, cups, and water heaters, and advertise (which doesn't seem too hard, but let's see; I'll give updates on that).
As for tea related stuffs, my sister came back from studying abroad in Japan, so she brought me back a few teas and an owl kyusu (in fact, I brewed the Planet Jingmai in the kyusu today). I'm thinking of doing the reviews on those teas once weekly as a new set, and then finally getting to those other teas I've been procrastinating on for the past few months. I don't know the names of teas since I'm still working on my kanji and I don't want to open the packages now, but I'll be reviewing a soy/black bean tea, a corn tea, a sencha, and a black tea.
Here's to a great new year. Here's one of the things I wrote for a prompt on an application, that I think would be a good way to end this (adapted from the song June by Kara's Walk Home). The prompt was "If you only had a single tweet to tell us about yourself, what would it be?
If nothing changes, at least I know I did my part. I don't care if this could last forever. I'm gonna try 'cause that's what I was born for.
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