Koselig

Dark Swarm

Now he that ministereth seed to the sower both minister bread for your food, and multiply your seed sown, and increase the fruits of your righteousness.

2 Corinths

Norwegian Bliss

Deborah - prod. by j Williams

Legend has it that one spring day in the mid-1600s, a military troop passed by a tea farming village in Wuyi Mountain and decided to camp overnight at a tea farmer’s house. The tea farmer had finished his morning harvest of fresh tea leaves when the troop arrived. When he saw the soldiers, he got scared and ran to a nearby mountain. The next morning when the tea farmer returned to his house, he noticed his tea leaves had turned brown. Desperately trying to salvage the leaves, he pan-fried the leaves and then smoked them with pine wood to darken the color of the leaves. Little did he know that the smoked flavor would become the most beloved tea in Europe.

The next day, the tea farmer took the tea to the market. While the locals did not care for the tea, the Dutch tea traders were enamored by the tea’s unusual pine smoke scent, so much so that they returned every year to buy large quantities for export to other European countries, creating a craze of Chinese black tea in Europe. Because the leaves of the Lapsang Souchong are black, Europeans categorized the tea as Black Tea. However, in China, Black Tea is known as Red Tea (Hong Cha) because teas in China are categorized based on the color of the brewed concoction, which is amber red.

Traditional Lapsang Souchong is created in a three-story woodshed called the Qinglou. Outside the shed is a stove, where pine wood is burned. Vent holes are installed on the first floor with removable bricks to control the amount of smoke that comes through a vent from the outside.

The floors of the upper levels are made of wooden slats so the smoke can go all the way to the top floor. All the floors are built with wooden racks to hold the bamboo mats. Wuyi Shan’s weather is often misty and overcast, so withering the leaves takes place on the upper floors of the Quinglou, starting with the first phase of smoke scenting. Using a single fuel source, leaves are withered on the upper floors while the final drying of the leaves takes place on the ground floor. This is totally in keeping with the environmental conservation concept.
 
Classic Lapsang Souchong is being enjoyed for the layers of smoked pine and dried Longan (dragon eye fruit) flavor. A tea that is too smoky and lacks other flavors is often an indication of inferior quality.

A cup of Lapsang Souchong does not only possess a one-of-a-kind flavor, it embodies centuries of history, tradition, and dedication to tea making.

Lapsang Wu-Kong - prod. by j Williams

i been focused on the math
they been focused on the past
they been feeling too attached to me, 
i just see the dash 
sirens in the rear view when the rocket blast 
like i'm T Mcgrady, hit a spin then a pass
like i'm T Mcgrady, hit a spin then a pass
like i'm T Mcgrady, hit a spin then a pass

i been focused on the math
they been focused on the past
they been feeling to attached to me, 
i just see the dash 
sirens in the rear view when the rocket blast 
i just see the dash 
i just see the dash  
sirens in the rear view when the rocket blast   
i just see the dash
 hit a spin then a pass
 hit a spin then a pass
 hit a spin then a pass
 hit a spin then a pass

the sky is falling, and all we care about is ballin'
the sky is falling, and all we care about is ballin'

Tracy Mcgrady

twX3 - prod. by j Williams

Cipher of smoke n' steel - hip-hop for the haunted future.

86fear

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