Keep Moving Forward… 08.09.10
C. sinensis “Fuding” Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, predominantly golden buds, black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are a mix of black leaves and golden buds with an aromatically fruity aroma, […]
Read MoreWell, it’s more than I can “bear.” 🤪 Meet, “Charlie,” the Harrod’s Bear. At first look I thought he was made from watermelon, but no: strawberry compote and sponge. Cute little bugger all the same. You can see him at the newly opened Harrod’s Tea Rooms, in Shanghai’s prestigious and historic, “Cha House.” For more […]
Read MoreC. sinensis “unknown”; Niuya Shan, Majiang, Guizhou, >1200m; Spring 2021, bud and 1-2 immature leaves; cultivated tea trees planted in former market garden beds, small fine oxidized buds and some broken tips, black tea process similar to Qimen-style. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. Wet leaf aroma: charcoal, & rose; Infusion: 3g in 150ml for […]
Read MoreC. sinensis “unknown” wild arbor trees; Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, wild arbor tea treas, >100y.o; hand-picked, semi-manual black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are largish, twisted, whole leaves with a […]
Read MoreToday I met Manqing Lee, one of the two ladies who founded Gurung Natural Himalayan Teas Initiative, which supports poverty alleviation and empowerment in Nepalese Villages. It was a fascinating talk ranging from Nepal to Australia, Hong Kong, Taiwan, and Mailand China. I also tried three of their herbal, “Ayurvedic” teas and my favorite turned […]
Read MoreC. sinensis “big leaf”; Fengqing, Yunnan, 1600m; Spring 2019, buds only; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are thick, golden, furry, large buds with occasional black tinging, and a pleasantly pungent, spicy, blackcurrant aroma. The wet leaves are a burnt umber brown colour, thick and spongy with a spicy, sweet, molasses, and […]
Read MoreToday I launched my Tea Blog under the name, “茶笔 Chá Bǐ – The Tea Pen.” For quite some time it has been operating under the functional name of #TodaysTea but my aim for the blog is for it to be more than just a collection of Hashtag postings. So, What is The Tea Pen? Writing and […]
Read MoreC. sinensis “unknown blend”; Wuyishan, Nanping, Fujian; Spring, 2020, 2-3 leaves, charcoal roasted, traditional oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. The dry leaves are dark brown and ropey, twisted, with a smokey, milk chocolate aroma. The wet leaves in contrast have green hues and a spicy, fresh orchid, sharp, floral shop cut stems, and sweet aroma. 3.4g of dry […]
Read MoreOn the cliffs of Jiu Long Yu, remain the last 6 “Mother Trees” from which Da Hong Pao was once made. Since 2006, the Wuyi City Government banned the private harvesting of leaves from these six trees. in the same year they also insured the trees for the princely sum of 100 Million CNY. To […]
Read MoreC. sinensis ‘unknown’; Zhangzhou Tianfu Tea Co., Panduo Town, Zhangpu County, Zhangzhou City, Fujian Province, elev. unknown; Autumn, 2017, medium oxidation, oolong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaf is elongated, twisted and very darkly oxidised with some reddish-brown (saffron) tints. The aroma is initially strong suggesting cold embers followed by hints of raisin, and chocolate. The […]
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