Buckwheat tartlet with shiitake, truffle and ricotta

Buckwheat shell carries the herbal, mineral edge of the living Sheng. Shiitake and truffle open the deep umami hidden under the cool first steeps. Ricotta softens steeps 1–2; thyme echoes the volatile aromas of steeps 3–4. Coconut oil binds it all into a soft base — no dairy weight.