To properly celebrate the autumnal equinox in Berkeley, I rely on pumpkins to signal the end of summer. Because the seasons can be ambiguous and inconsistent in the Bay Area, we have to make a special effort to denote the seasons.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXM2pOBVsGOLJPssbN6zs11KGkPNIbP9ONXZtZ2n18Sb5S9ka7t_9XI12eaNji6Qy0NNHYz3wT18Ix8vvv5noeL6JUgPf62umgSitUEuef3KWs2JUEoACu6zmJXaOd3l_2bZfVA/s400/blogger-image-1319444172.jpg)
In cooler weather, I find the darker roasted brews more appealing- roasted oolongs and yanchas fitting the bill. I find I've become less finicky and I tend to brew what's within easy reach. I've been going through leftover Wuyi Star yanchas from my rock bottom yancha phase. While I would not bother to buy their De Hong Pao again, it's quite alright on a autumn Sunday afternoon for some warm cozy feels.