Keep Moving Forward… 08.09.10
C. sinensis var. lao cong; Baoer Shan, Anhui Province, 660～880m; Early Summer, May, 2021, mature single leaf, shade wilted, wok roasted, basket baked; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves appear to be thin, twisted, and thyme green to black in colour, and has an aroma that is malty, with caramel, honey biscuit, sweet, and toasted chestnut notes. […]
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When I was a lad, in the late 60’s to mid 80’s of late last century, The Media consisted of Broadsheets and Magazines (print media) Radio, and TV. Public discourse and input into political discussion took place through broadcasts, Letters to the Editor, Town Hall meetings, and the Ballot Box. With the exception of Letters […]
Read MoreC. sinensis var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mending Shan, Sichuan, 1000m; Spring Equinox, 2020, single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves a single buds around 1.5cm long with brown, yellow, green, and silver tints, and have a herbal, nutty, […]
Read MoreHappy Mid Autumn Festival, 中秋节快乐, Zhōng Qiū Jíe Kuài Lè. I wish you happy times with, family, friends, good food, and good drink. Thank you for considering my Tea Musings over this past year. When you look into you cup of tea, the moon is always full. 😁
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Nothing. We’re still here. Quietly working on a major project which produces almost daily updates. That Project? “Today’s Tea” is the working title. Tsc Tempest Photography took off in a major way when I started freelancing in Hanoi, Vietnam. After 4 years in Hanoi, I and my family relocated to Hamburg, Germany. Hamburg is a […]
Read MoreC. sinensis var. Dabai; high mountain tea, Fuding City, Fujian Province; Spring, 2017, bud & 1-2 leaves, shoumei, aged, 100g pressed tea cake; . #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. brown to black pressed dry leaves with a hint of faded sage green and silvery buds. The smell mildly aromatic with vague hints of cinnamon, and a suggestion of mint. The […]
Read MoreC. sinensis var.da bai hao, & Jasminum polyanthum; Fuding County, Ningde City, & Fuzhou City, Fujian Province, >750m; Spring 2021, bud and two leaves, ball rolled, baimudan white tea, infused o/n 6-9 times with late Summer harvest Jasmine flowers; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. Dry leaf: dark green and silver balls (pearls) of dry leaf with intently aromatic and floral […]
Read MoreC. sinensis var. blended sub-varietals; Agri Tech Co., Menglian, Yunnan, 1400-1800m; Autumn, 2020, EU Organic, bud and 1-2 leaves, White tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. Pale to dark brown, loose, dry leaves with silvery grey buds, and aroma that is spicy, with hints of ginger, cinnamon, dried citrus, dried apricot, and an undertone hint of molasses. The leaves […]
Read MoreC. sinensis var.blended sub-varietals; Menglian County, Pu’er City, Yunnan Province, 1400-1800m; Autumn, 2020, 1 leaf & 1 bud, EU Organic, White tea process;; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. The dry leaves are well represented by both leaf and bud and appear to be evenly distributed. The buds are a furry grey colour and the leaves in various shades, from brown […]
Read More“Minerality’ is such an interesting word. Most Word Processors will automatically correct it to, “mineralogy” or flag it as spelt wrong, until you add the word to your Dictionary. But, what is it? What does it mean? And, in particular, what does it mean in the context of tasting tea? Before we take a deeper […]
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