Wow, I’ve been going back through my postings on tea to the the first post. There have been many, since late May last year. It’s been more than a scant year now of postings, and there is a clear evolution in vision and clarity in my posts. They have also become longer, but I believe […]

Read More

Spring, 2021; var. ; 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: dates, cherry, biscuit;Wet Leaf Aroma: aromatic, cinnamon, floral, orchid;Liquor: dull yellow colour, with fliral honey scent;Mouthfeel: creamy, stimulating, a touch of mineralaity in later infusions;Taste: peppery, fresh, sweet finish, with honeysuckle and orange […]

Read More

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: jam, shortbread biscuits, dark stone fruit;Wet Leaf Aroma: aromatic, spicy, floral, bready;Liquor: brassy, gold colour with mild, spicy aroma;Mouthfeel: creamy viscosity, tongue tingling, lingering sweetness;Taste: floral, orchid, old rose, with a wild flower honey finish, […]

Read More

May/June, 2020; var. Huangshan Da Ye Zhong （黄山大叶种); Qimen, Huangshan, Anhui; buds only, fixation→rolling→drying; 600m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 200ml for 10-20 sec.@90-95deg. C Dry Leaf Aroma: nutty, bready, connamon;Wet Leaf Aroma: vegetal, cooked broad beans, hint of tobacco;Liquor: pale green colour, with berry faint fruity/floral aroma;Mouthfeel: thick, viscous, creamy, a touch of minerals on the tongue […]

Read More

For a long time I have had a dim view of flower scented teas, yet it was a flower scented tea that introduced me to the world of tea, beyond good ol’ Aussie Black Tea: that tea was Jasmine scented green tea as served at our local Chinese Food Restaurant. Recently, in response to a […]

Read More

Spring, 2020; var. zhuyezhong; Qimen, Huangshan, Anhui; bud & 1 leaf,, congou black tea process; 600m.#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 330ml for 2-5min.@90deg. C Dry Leaf Aroma: dried tangerine peel, dried plum, raisins, a hint of malt;Wet Leaf Aroma: sharp, aromatic, hint of orchid, and chrysanthemum stems;Liquor: brown-red colour with a mild aromaMouthfeel: creamy, moderately viscous, astringent, […]

Read More

Spring, 2021; Litsea cubeba; Ya’an, Mending Shan, Sichuan; leaves & occasional stems, pan fried; 700m#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 2.3g in 115ml for 1-2 min. @90deg. C Dry Leaf Aroma: milk chocolate, cotton candy, honey, malt, hint of peach;Wet Leaf Aroma: soft green vines, mildly spicy;Liquor: golden amber colour with a bready, biscuit-like aroma;Mouthfeel: viscous, syrupy, creamy, stimulating, sweet, […]

Read More

Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying → refining, congou processing breaks the leaves to 8-10 mm length; 600m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 150ml for 20-25sec. @90deg. C Dry Leaf Aroma: malty, floral;Wet Leaf Aroma: aromatic, sharp, piney;Liquor: brown-red liquor with golden surface ring, as well as a notable floral, and palm […]

Read More

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; 1800m; #TodaysTea, #今天的茶, #JīnTiānDeChá. Infusion: 5g in 150ml for 30sec.@90-95deg. C Dry leaf aroma: dusty, dank, old;Wet leaf aroma: old wet carpet, must, dank, hints of peppery […]

Read More

Spring, 2021; var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong; hand picked and processed, 950m; #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3.4g in 150ml for 50sec.@95deg. C Dry Leaf Aroma: dry biscuit, honey suckle, mildly spicy and aromatic;Wet Leaf Aroma: nutmeg, black pepper, ginger;Liquor: brassy yellow with an aromatic honey scent;Mouthfeel: creamy, luscious, tingling, sweet, and late, latent minerality;Taste: spicy, sweet, almost milky, […]

Read More