tea broth

for lack of a teapot or pitcher, i make my roasted barly (muji cha) tea in a pot and store it in this classy plastic tupperware-ish thing.



here's some udon sitting in a mixture of 1:1 canned chicken broth and that tea. sounds weird, but it's surprisingly tasty. not too salty, light, and kind of smoky tasting. some more mushrooms. and part of someone's chunk of roast beef. i'm not sure how old or whose it is, but i found it at The Estate and took it back with me thinking it was my frozen foil wrapped hunk of leftover ground beef. and yes, i ate the mystery meat.