Keep Moving Forward… 08.09.10
“Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá; Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various. #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: Steep for 2-3min in 375ml@100deg. C Opinion: This would have to be one of my goto favorites from #Vadham Tea. It has a light and delicate flavor, is hard to […]
Read MoreBest Before: 13.07.2023; var. Assamica blend (Kenya, Malawi, Assam, Indonesia, China); Prod. Poland; Broken Orange Pekoe Fannings (BOPF) in folded paper bag without metal staple, black tea process; elev. unknown. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 2.07g for 2-3min. in 375ml@100deg. C. Opinion: Twinings of London’s history as a tea supplier and blender goes back to 1706. It certainly has […]
Read More2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 250ml, steeped for 5min. @90deg. C Opinion: From Five Element Tea Theory, Old White Tea can be drink anytime. This tea, today has a beautiful glowing, golden amber colour, a creamy mouthfeel, sweet, honeyed […]
Read MoreSpring, Mingqing, 2020; var: Ya’an Lao Chuan Tea; Mending Shan, Sichuan; one bud & 1-2 leaves, semi-manual green tea process; 1000m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in 150ml for 10-30sec@90deg. C Dry Leaf Aroma: spiced egg biscuit;Wet Leaf Aroma: spicy, peppery;Liquor: pale yellow-green liquor with a buttery, bready, mildly cinnamon spiced aroma;Mouthfeel: moderately viscous, creamy, smooth, stimulating, mouthwatering, […]
Read More#VahdamTea, #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: Steep for 2min in hot copper pot. Opinion: Teabags! For several years all I’ve heard is that, “Tea Bag Tea” is bad tea because it’s alleged that the paper bag contents are tea dust and floor scrapings. Not a pleasant image. Yet, over that time, various companies have tried to gussey-up their […]
Read More2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf;, Gaoshan Gongmei Laobai Cha, High Mountain Tribute Eyebrow Old White Tea; 2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá. Opinion: Today’s tea is loose leaf aged white tea WITH […]
Read MorePre-Qingming, Spring, 2021; var. Xiaoye Zhong Lao Chuan Cha; 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. @80-90deg. C Dry Leaf Aroma: bready, biscuity, buttery, nutty;Wet Leaf Aroma: slightly sweet, vegetal, cooked peas & lentils;Liquor: pale yellow straw […]
Read More2021, Spring pre-Qingming; var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mendingshan, Sichuan; single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process; 1000m. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: pre-steam, 3g in 150ml for 15-20sec.@90-95deg. C Dry leaf aroma: buttery, nutty, and hints of unscented white rice;Wet leaf aroma: fresh, steamed snow […]
Read MoreSpring, Mingqian, 2020 ; var. bai ye yi hao – white leaf No. 1; Tianmu Lake, Liyang County, Jiangsu; Bud and 1-2 leaves, green tea process; 250-350m. #TodaysTea, #今天的茶, #JīnTiāndeChá. Dry leaf: alfalfa, straw, hints of dry biscuits, pea shoots or sprouts;Wet leaf: strong vegetal aroma, fading to a mild fishiness;Liquor: light yellow straw colour with a faint, […]
Read More2020 & 2021. #TodaysTea, #今天的茶, #JīnTiāndeChá. I just recently took delivery of a 2021 Handmade Yellow Tea from Sichuan. I still have tea left over from last year, so it’s a great opportunity to compare the same tea from the same farm and the same tea master, where the difference is one year to the next. Happy!
Read More