Is This Planet Protected?

The new season of Doctor Who began today with a very triumphant debut of the Eleventh Doctor. There is a definite shift in tone from the previous series (or non-series as it was), and I think this is exactly the episode to reset with. The introduction of Amy Pond was the best companion beginning yet, and I already love her. The rest of the plot didn’t really blow my mind, but the nod to the previous Doctors was glorious and brought out an actual cheer. I think Eleven is a very capable incarnation and I look forward to seeing him in action week after week.

I’m already re-watching because I let a lot of information slip past me the first time. I also want to compile a list of “clues” to watch for as the series progresses because I think there will be quite the payoff with this writing team. For instance, there is a blue lens flare that lingers for a considerable amount of time when there is no known source of light for that scene. Hmmmm. I’m also curious about the possible significance of the “Myth” laptop. Each of those things may be inconsequential, of course, or they could be related to the coming Silence. Who knows?

Who knows, indeed!! *ahem*

1,033,954 thoughts on “Is This Planet Protected?”

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  5. Bug-bitten oolong? The secret behind Taiwan’s rare honey-flavored tea — and where to enjoy it
    Ethena

    As the leaves rustle atop the hills in Nantou, Taiwan’s largest tea-producing area, the farm suddenly comes alive, millions of tiny green bugs hopping into the air.

    While many farmers might frown at the sight of these pests munching on their crops, Lee Ming-cheng, a third-generation tea farmer and maker, can’t hide the broad smile on his sun-kissed face.

    This “green insect fog,” as locals call it, is a sign they’ll have a good harvest of Gui Fei Oolong (also known as Honey Flavor Dong Ding Oolong or Concubine Oolong), a special tea that’s prized for offering a hint of honey flavor.

    And it’s these endemic insects, called Jacobiasca formosana, or tea jassids, that are to thank for it.

    When the jassids feed, the leaves go into defensive mode and produce a sweetened hormone that tastes and smells like honey, creating one of the world’s most intriguing teas: mixiang cha, or honey-fragrance tea.

    The bug-bitten leaves are oxidized and roasted to create a variety of beverages. There’s mixiang black tea (made with fully oxidized leaves) and oolong teas like Oriental Beauty (partially oxidized and not roasted) and the previously mentioned Concubine Tea (partially oxidized and roasted), to name a few.

    Unlike Taiwan’s ubiquitous bubble tea, mixiang tea is still highly limited and largely off-the-radar. But what was once a hidden gem among serious tea lovers is now starting to gain international attention.

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