Mandarin tea at 17:00

All the softest things on the island happen after fifteen. The sun becomes longer, the sounds become less frequent, and the air is no longer in a hurry to burn, it just smells.

On days like these, at 5pm, I brew tangerine tea. Not “tea,” to be honest. But an infusion of peel, cinnamon and something that’s always on hand. It doesn’t require sugar. It’s sweet and slightly tart, like good memories.

I don't like to rush things like this. First, I carefully peel the tangerine. The peel shouldn't tear. I put it in the sun to dry a little, and then in hot water, along with:

• a pinch of cinnamon

• a piece of dried apple (if available)

• and sometimes a drop of orange hydrolat if I'm having a good day

After ten minutes, the kitchen is filled with an aroma that is impossible to remember, but you want to repeat.

I drink slowly. The cat sits down next to me. Sometimes my son comes out onto the veranda and says: - Did you arrange tea at five again? - No. The tea arranged itself.

Mandarin infusion (my island way)

Ingredients for 1 cup:

• peel of 1 tangerine (fresh or slightly dried)

• ½ tsp dried apple

• a pinch of cinnamon (or a stick for tartness)

• 200 ml hot water (not boiling water)

• (optional) 1 drop of orange or lemon verbena hydrosol

How to brew: Pour hot water over everything. Cover. Let it brew for 10 minutes. Drink slowly. Without sugar. You can have it with bread and honey. But more often, just like that.

I don’t know if you can call it a recipe. Rather, it’s a way to stay in the day. Not to run away further. Not to fly away in thoughts. Just to be here. And to feel that this moment is already sweet.

Let there be a 5:00 PM when you don't need anything. Except for peels, patience and one clean cup.