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, […]

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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 […]

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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; 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 […]

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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, […]

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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

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Spring, 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 […]

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Summer, 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, […]

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Spring, 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 […]

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Post-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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