Keep Moving Forward… 08.09.10
2016, Spring; var. yunnan big leaf; Yunnan; bud and 1-2 leaf, sun-baked, 300+y.o. trees; elev. various; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g in 159ml for 20sec@90deg. C Dry leaf aroma: plums, raisins, dates, rich, dark, a touch of dried tangerine peel;Wet leaf aroma: earthy, woody, raisins;Liquor: amber yellow colour with mild, cinnamon, and honey aroma;Mouthfeel/Taste: […]
Read MoreSpring, 2019; var. Yunnan Big Leaf; Bing Dao, Lincang, Yunnan; bud and 1-2 leaves, sun-dried, 100+y.o semi-wild trees; elev. 1600m; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3.65g in 150-200ml for 20-30sec@95-100deg. C Dry leaf aroma: malty, plums, dates, raisins;Wet leaf aroma: spicy, sweet, ginger,Liquor: malty, peppery, earthy;Mouthfeel/Taste: thick, viscous, syrupy, watery finish, mildly stimulating and tingling, […]
Read MoreSummer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C Copper tea pots are amazingly deceptive. Being so good at transferring heat through the metal, it is easy […]
Read MoreBest before Autumn 2020; var. sinensis, China & Ceylon; #KusmiTea Co., Paris, France; broken leaf black teas, a Russian blend with scents of bergamot, lemon, lime, & orange blossom; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 1 tsp/pax + 1 tsp/pot, 90-100deg. C, steep for 1-2 min; Dry leaf aroma: lemon, lime, citrus, sweet;Wet leaf aroma: lavender, […]
Read More#TodaysTea, #今天的茶, Jīn Tiān De Chá. Dry leaf aroma: like dusty raisins, and stone fruit pits;Wet leaf aroma: similar to dry;Liquor: pale yellow, first wash looks like swamp water;Mouthfeel/Taste/Flavour: a mouthwatering immediacy on the tip of the tongue, with a slightly bitter, sour astringency followed by a thick creamy mouthfeel, leaving lingering metallic tingling and noticeable […]
Read MoreSummer, 2020; var. qimao(big leaf); Guafeng Village, Yieu, Xishuanbanna, Yunnan; sun dried mao cha, raw pu’er process, pressed cake; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 5g in 110ml for 20-30sec.@90-95deg. C Dry leaf aroma: lemon, tangerine, pomelo;Wet leaf aroma: prunes, hint of something metallic like a machine shop;Liquor: pale yellow, with vague white peach […]
Read More1982; 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; elev. unknown; #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 spice;Liquor: […]
Read MoreSummer, 2020; var. Yunnan Big Leaf; Fengqing, Lincang, Yunnan; bud and leaf; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g in 150ml for 20-30sec.@95-100deg. C Dry leaf aroma: malty & candy-bar sweet, with distinct carob overtones;Wet leaf aroma: vegetal, carob, undertones of raspberry and fig;Liquor: pale amber with mild hints of chocolate, and malt;Mouthfeel/Taste: thick, […]
Read MoreSummer 2019; Fengqing, Lincang, Yunnan; bud and 1-2 leaves, snail rolled leaves with prominent golden tips; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion:1st: 3g in 150ml for 30-40sec.@85-95deg. C;2nd+: 3g in 150ml for 20-30sec.@95-100deg. C Dry leaf aroma: malty, hints of chocolate or cocoa;Wet leaf aroma: malt, hint of coal/wood fire tar;Liquor: bright amber colour with a […]
Read MorePost-Spring Festival, 2017; var. 300+ y.o. wild trees; #DayaoShan, Lingcan, #Yunnan; very young juvenile buds, Sun Dried, minimally processed #WhiteTea; 1800+ m; #TodaysTea, #今天的茶, Jīn Tiān De Chá. 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, cinnamon, […]
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