Keep Moving Forward… 08.09.10
Liziqi posts some wonderful videos about an idyllic village lifestyle: the production quality is fantastic. This video shows a concept of Tea as a lifestyle and is fascination extraordinaire! Such a beautiful homage to hand crafted tea in a simple way. Well worth watching. #TodaysTea, #今天的茶, #JīnTiāndeChá
Read MoreSpring, 2021; var. Honey Orchid; Wudong, Fenghuang, Chaozhou, Guangdong; 300 y.o. trees, organic, hand picked, manual oolong process; 1000m; #TodaysTea, #今天的茶, #JīnTiāndeChá.This tea was sent to me by my tea Tea friend in Guangdong, #引海茶业. Infusion: 3g in 150ml for 50 sec.@95deg. C;Dry Leaf Aroma: mild, sweet, honeyish;Wet Leaf Aroma: aromatic, spicy, peppery, orchid, peach;Liquor: pale yellow liquor with […]
Read MoreSummer, 2018; var. Qingxin (soft stem); Teng, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 150ml for 20sec.@90-95 deg. C Dry leaf aroma: subtle, mango, butterish;Wet leaf aroma: strong, spicy, peppery, resinous;Liquor: yellow, with faint, sweet stone fruit scent;Mouthfeel: watery, metalic, viscous, syrupy, tongue coating, with distinct peppery, prickly ash tingling;Taste: apricot, cinnamon, […]
Read MoreSpring, 2021, pre-Ming; var. Dāng Shuǐ Green; Baijiang Union Village, Tonglu County, Hangzhou, Zhejiang; bud only, hand processed; 75-150 meters. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 150 ml for 20 sec.@90 deg. C Dry leaf aroma: hints of melon, and stone fruit – white peach;Wet leaf aroma: vegetal, green peas, baby corn, and a hint of apricot when […]
Read MorePost-Spring Festival, 2017; var. 300+ y.o. wild trees; Dayao Shan, Lingcan, Yunnan; very young juvenile buds, Sun Dried, minimally processed White Tea; 1800+ m; #TodaysTea, #今天的茶, #JīnTiānDeChá. Infusion: 3g in 150ml for 50-60sec.@90-100deg. C Dry leaf aroma: lemon, apricot, tangerine peel, hint of fresh ginger;Wet leaf aroma: spicy, black cardamom, smoked ham;Liquor: pale lemon yellow, with a dusty, […]
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I decided to play around with an old Australian Folk Song, “Flash Jack from Gundagai,” and wondered what if someone parodied it as a jingle for Bundaberg Rum? #Bundaberg, #BundabergRum, #BundyRum, #FlashJackTheBunndyGuy,
Read MoreSpring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #TeaDay.Infusion: 3g in 150ml for 10-15sec.@90deg. C Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried […]
Read MoreAutumn, 2017; var. laochuan; Ya’an, Mendingshan, Sichuan; bud and 4-5 leaves; protected, “UNESCO Intangible Cultural Heritage,” fermented Hei Cha tea process, moderate pressure tea brick formation; 800m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 200ml, percolated for 3-4 cycles;Dry Leaf Aroma: aromatic, earthy, woody, syrupy, dried plums and dates;Wet Leaf Aroma: mildly musty, damp, like a forest floor;Liquor: deep […]
Read MoreSpring, 2018; var. xiao zhong (small leaf); Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood smoked; 1100-1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: a) 10g tea, b) 20g tea 100ml hot water flashed, topped up with 9000ml chilled, Nongfu Spring water and steeped overnight in the refrigerator, then carbonated with a sodastream device. Opinion: At CBCE 2021, I recently learned […]
Read MoreTáiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea; Spring, 2020; var. Jinxuan #12, Milk Oolong; Alishan, Taiwan; 1 bud 2 leaves, light roast (naixiang) oolong process; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3-4g in 200ml for 2-3min.@90-100deg. C Dry Leaf Aroma: subtle, herbaceous, hints of apricot and sweet melon;Wet Leaf Aroma: butter and mildly floral;Liquor: pale […]
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