Keep Moving Forward… 08.09.10
Spring, 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 […]
Read MoreLate 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, […]
Read MoreSpring, 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 […]
Read More2018; 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, […]
Read MoreSpring, 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, […]
Read MoreSpring, 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 […]
Read MoreAutumn, 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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