Keep Moving Forward… 08.09.10
Today 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 […]
Read MoreOn steep, rocky cliffs gracing the sides of Wuyi mountain in the province of Fujian, China live 5 (or 6?) ancient tea trees: the last of their kind. These, “Mother Trees” are apparently, the source of the leaves of the famous Dà Hóng Páo Wū Lóng Chá (大红袍乌龙茶) – ‘Big Red Robe’ Oolong Tea. Today, […]
Read MoreChuan Hong Black Tea; C.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, chocolate, caramel, […]
Read MoreDuring the, “White Dew” season, in the Autumn of 1959, some farmers picked super fine golden buds and turned them into black tea. They then sent this tea to Chairman Mao as a tribute, for which he thanked them. Since then, Huáng Jīn Bái Lù Hóng Chá, 黄金白露红茶, Golden White Dew Black tea, from Yibin […]
Read MoreC. sinensis var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong, 600m-1200m; Autumn, 2020, young leaf, semi-oxidized oolong. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are light brown to black coloured, twisted whole leaves with a mildly sharp, pungent aroma, suggestive of biscuit, raw milk, raisons, and dates. The wet leaves are green with a yellowish-brown tinge and have a spicy, milky […]
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