Keep Moving Forward… 08.09.10
A friend of mine asked me the other day if I had anything in my kit similar to the Omegon Mount Mini Track L2X. Quite frankly I’d never seen the like of it before, so I did what any good little internet troll ought to do, if they’re slinging their wait under the Wifi bridge […]
Read MoreC. sinensis var. “Huang Jin Ya”; Anji County, Huzhou City, Zhejiang Province, 600-1000m, Spring 2021 (early spring pluck), one bud & two leaves, green tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The tea’s dry leaves are flat and pressed, with a khaki yellow color, and they smell light, dusty, and vegetal with a hint […]
Read MoreC. sinensis var. sinensis, April-October, 2022?; Alborz Mountains, Gilan Province, Iran; 500-1500m, bud and 2-3 (young) leaves, Black tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. This Tea is grown in the north of Iran, close to the Caspian Sea, along the Alborz mountain range. It is a black tea that is brewed with 2 […]
Read MoreSpring 2020, blended and packaged February 2021;C. sinensis var. assamica, Second Flush; possibly from Borengajuli, Hajua, Bukhial Tea Estates, Assam, India, blended and packaged in Belfast, Ireland; 90-120m, second flush pekoe fannings(?) CTC black tea process, CO2 decaffeination(?) 2g of tea dust in 0.6g paper teabag; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves […]
Read More#TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. When I first came to Shanghai in 2003, Gintai Teppanyaki was an all you could eat and drink Teppanyaki Bar just off Nanjing West Road in Jing’an. After a while a couple of sub branches opened up due to its popularity and value for money. So good was the […]
Read Morelate Spring 2022; C. sinensis var. (unknown); (Possibly from) Aiya Co. Nishio, Aichi, or Wazuka, Kyoto, Japan &/or China; Processed in Vietnam; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. Two capsules (m non-dairy creamer, and tea powder blend) were pressure infused with 80ml water per capsule at 70-80 C. The flavour of the Matcha is lost, […]
Read MoreSpring 2022; C. sinensis var. (blend of Uji varietals); Uji, Kyoto, Japan; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. Pressure infused tea powder with 80ml of water at 70-80C. The tea liquor is a murky, but vibrant dark green colour with a thick, pale green creama on top. In the mouth, it is powdery, thick, viscous, […]
Read MoreSpring 2020; var. 凤九 Féng Jiǔ (Phoenix No. 9); Lincang, Fengqing, Yunnan; bud only; 1600-1900m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The aroma of the dry leaves is malty, spicy, aromatic; whilst with leaves are slightly smokey, acrid , spicy, cinnamon, cooked apple, spiced pear and mild suggestive of Brettanomyses; I infused 3-4g of golden […]
Read MoreC. sinensis var. rou gui (cinnamon bark); Wuyishan, Nanping, Fujian Province; approx. 550-650m; Late Spring, 2022; 3-4 Leaves; Oolong Tea Process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The appearance of the dry leaf is long listed, moderately straight, black to charcoal grey in colour with reddish brown tints. The dry leaves have an aroma suggestive […]
Read MoreC.sinensis var. zaobaijian; Spring (before Qingming) & Autumn (after Bailu), 2020; Xingshi Tea Co., Ltd., Julian County, Yibin City, Sichuan Province. 800-1200m; fine, single buds; blend of late Autumn tea with some early spring tea, Chuanhong black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá #Tea, #茶, #Chá. Small golden brown buds, some with darker/black ends with biscuit, […]
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