Keep Moving Forward… 08.09.10
Spring, 2021; C. sinensis var. unknown; 2000m, Haoshan Town, Wuyishan, Nanping, Fujian; 2-3 leaves, oolong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. The dry leaves are large, dark-brown to black in colour, with a dried hay/straw scent with a touch of smoke, and a hint of chocolate. When wet, the leaves appear uniformly dark with a hint of olive green […]
Read MoreAfter a year, I’ve finally reorganized my tea shelf. We are now diving into Autumn and darker days. Nice to have some good tea to drink. #今天的茶, #JīnTiāndeChá #Tea, #茶, #Chá
Read More#TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. Today I was reorganizing my tea shelf, and decided that I wanted to sample this tisane, after all it’s supposed to be healthy. 😂
Read MoreHere, I am talking about the repositioning, branding, and promotion of certain segments of the Tea Industry and its marketable beverage, through the use of “trendy” terms like, Speciality Tea, Craft Tea, Artisanal Tea, Real Tea, in juxtaposition to others such as Commodity Tea, Orthodox Tea, etc., ad. inf. Over the past twelve months, I […]
Read More尼拉达红茶加蔬菜 Nerada Black Tea with Vegemite. 澳式咸茶 Salty Tea Aussie Style. #TodaysTea, #今天的茶, #JīnTiāndeChá #Tea, #茶, #Chá. Salty Tea has been drunk by many people from different countries, for various reasons, and #Vegemite as a #Bovril/#Bonox beverage substitute has long been drunk in Australia. Here, I combine Australian grown #Nerada Black Tea with Vegemite to […]
Read MoreC. sinensis var. qidan & other wuyi cultivars; Tea Master Liu Guoying, Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; Spring, 2016, slightly open buds with 2-3 leaves, charcoal roasted, traditional tea roasting process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. Infusion: 5g in 150ml for 20sec.@100deg. C The dry leaves are dark brown and twisted, with a smoke, and chocolate […]
Read MoreSpring, 2019; C. sinensis var. da yezhong; Fengqing, Lincang, Yunnan, elev. 1000+m; young buds to bud & one leaf, hand-picked, dianhong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. Infusion: 5-6g in 150ml for 10-20sec.@100deg. C (10 second steep with a 10-12 second pour.) The dry buds have a bright, vibrant golden colour with dark brown to black tips and edging, […]
Read MoreSpring 2016; from Yunnan; C. sinensis var. da yezhong (Yunnan big leaf); bud and 1-2 leaf, sun-baked, 300+ y.o. trees; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá., #Tea, #茶, #Chá. Infusion: 4-5g in 150ml for 20sec@90deg. C Long, twisted, dark brown, dry leaves interspersed with gold and grey, that smell rich & dark, like plums, raisins, dates, and a touch of dried tangerine […]
Read MoreC. sinensis var. unknown; Spring, 2021; Rizhao, Shandong, Rizhao Original Green Tea Base, elev. unknown; Bud and 1 leaf, hand rolled, baked green tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #GreenTea. The dry leaf is thin, wiry, and twisted. It’s colour is a med. to dark green with occasional yellow edging and some grey-white tips. The dry leaf aroma smells like […]
Read MoreSpring 2021; #TodaysTea, #今天的茶, #JīnTiāndeChá. Liquor Colour/Clarity & Aroma 茶汤颜色/净度&香味: Golden yellow, slightly cloudy with a dominant Mint scent, and a light, persistent, white foam on top; Liquor Mouthfeel & Taste 茶汤口感&味道: initially sweet, and syrupy, giving way to some bitterness and astringency, followed by a cooling freshness, and lingering creamy mouthfeel: notably minty with an undertone of […]
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