Late Summer, 2020; Camellia sinensis, Mentha piperita, extract of Menta spicata var. crispa ‘Moroccan’; Kelanimulla, Angoda, Uva, Sri Lanka; Young Hyson Green Tea,Peppermin leaf & “Moroccan Mint” Natural Aroma; 900m-1500m #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 1 spoon (2g) per serve and, “one for the pot.” Unsweetened. Dry Leaf Aroma: strong, dominantly “Spearminty,” sharp, solvent-like;Wet Leaf Aroma: Spearmint, aniseed balls, aromatic, […]

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Spring, 2021; C. sinensis var. quntijong(?); Yongxi, Jingxian, Anhui; bud and two leaves, gunpowder green tea process, produced by Hu Chuansi; 700m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in 150ml for 15-20sec@70-75deg. C Dry Leaf Aroma: backed biscuits, pale malt, warm;Wet Leaf Aroma: vegetal, steamed green vegetables, cooked lima beans;Liquor: pale yellow colour, with a faint snow pea and […]

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2018; var. c. sinensis; origin unknown, packaged in Shanghai; leaf only, rolled oolong process; elev. unknown;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 2.8g in 120ml for 15-20sec@85-90deg. C Dry Leaf Aroma: nutty, buttery, vaguely spicy like red flower pepper;Wet Leaf Aroma: sharp, vegetal, pungent, buttery, undertones of black cherry;Liquor: pale yellow colour, with a soft floral, sweet, and buttery scent;Mouthfeel: viscous, […]

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Spring, 2021; var. Bi Xiang Zao; Guzhang, Xiangxi AP, Hunan; bud and one leaf, Pan fired and hand rolled; high mountain, elev. unknown;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3g in 120ml for 20-30sec.@70-80deg. C Dry Leaf Aroma:Wet Leaf Aroma: vegetal, stewed broccoli/cauliflower stems, baked chestnut, & a sweet grass scent when cooler;Liquor: pale yellow, with a faint, buttery scent;Mouthfeel: viscous, […]

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Spring, 2021, pre-Qingming; var. Xiaoye Zhong Lao Chuan; Mendingshan, Sichuan; bud only/mainly, 3x frying & rubbing green tea method: Tea Master, Liu Wang Cheng; 1000-1450m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3.3g (1 sachet) in 150ml for 1-2min. @65-80deg. CDry Leaf Aroma: bready, biscuity, buttery, nutty;Wet Leaf Aroma: vegetal, cooked peas;Liquor: pale yellow straw colour, with a faint slightly floral […]

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Autumn, 2020; var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 150ml for 30-50sec.@90deg. C Dry Leaf Aroma: mildly sharp, pungent, biscuit, raw milk, reasons, dates;Wet Leaf Aroma: spicy, milky, white pepper, pimento, mace;Liquor: pale yellow- green colour, with faint spicy, floral aromaMouthfeel: moderately thick, tongue tingling, mouthwatering, light clean finish […]

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1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆) Shou Pu’er process; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 150ml, #ColdBrewed for 12hr@4deg. C Dry leaf aroma: dusty, dank, murky, dried portabello/shitaki mushroom;Wet Leaf Aroma:murky, dank, musty, wet forest floor;Liquor: deep, dark red […]

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Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying , black tea processing ; 600m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 150ml for 20-25sec. @90deg. C Dry Leaf Aroma: cut flower stems, malt, dried tangerine peel, mildly Smoker;Wet Leaf Aroma: alllspice, cumin, bitter orange;Liquor: reddish-brown colour with a sharp, pungent, mildly smokey, & bitter floral, […]

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Spring, 2021; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3g in 150ml for 30-35sec.@95deg. C Dry Leaf Aroma: pungent, sharp, spiced biscuit/cookie, floral, meaty;Wet Leaf Aroma: aromatic, nutmeg/mace, dried orange peel;Liquor: bright light brown colour, with a nutty, honey aroma;Mouthfeel: thin to moderately viscous, fresh, stimulating, mildly biting, mildly astringent;Taste: mace, honey, slightly […]

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Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, fixation→rolling→drying, green tea processing; 600m; #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 1.2g in 120ml for 20-30sec.@75-80deg. C Dry Leaf Aroma: fresh mown grass, citrus, hints of soft stone fruit;Wet Leaf Aroma: vegetal, cooked green peas, cooked corn;Liquor: berry pale yellow colour, with s faint edgy aroma;Mouthfeel: creamy, viscous, slight stimulation […]

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