Keep Moving Forward… 08.09.10
#TodaysTea, #今天的茶, late Spring, 2012; var. 荒野大叶, Huāng Yě Dà Yè (Wild Big leaf); Fuding, Fujian; leaves, with some stems, old #wildtea trees, slightly fermented, pressed tea brick; 650-900m Infusion: 7g in 150ml for 20-30sec. @100deg. C Dry leaf aroma: fruity, chestnuts, a citrus sharpness;Wet leaf aroma: damp leaf litter, tobacco;Liquor: deep amber colour with a mild, milk […]
Read More#TodaysTea, #今天的茶 – A tiny Bonsai Tree for the tea table. A flower arrangement, (#chāhuā) or a small, but special plant, helps to bring life and loveliness to the table, and enhances the enjoyment of true tea. I had already picked out another plant at the Antique Flower Market in Shanghai, but in doingI had walked three […]
Read More#TodaysTea, #今天的茶 – April, 2005; var. Dayezhong; Mengzha Village, #Menghai, Yunnan; wild trees, buds and leaves, fermented pu’er process, aged pressed cake; various elevations; Infusion: 5g in 150ml for 20sec.@90-95deg. C Dry leaf aroma: hints of ginger, and tangerine;Wet leaf aroma: dank, damp wet forest, with a suggestion of licorice;Liquor: amber brown, with faint, orchid-like aroma;Mouthfeel/Taste: thin to […]
Read More#TodaysTea, #今天的茶 – Spring, 2007; var. dayezhong; #Xigui Village, Mengla, Lincang, Yunnan; raw #Puer, aged, pressed tea cake; elev. unknown. I did not know what to expect with this tea, it truly was outstanding and surprising. Infusion: 5g in 150ml for 15 sec.@90-95deg. C Dry leaf aroma: woodsy, black cardamom, aged tangerine peel;Wet leaf aroma: smokey, wood […]
Read More#TodaysTea, #今天的茶 – 2020; var. tianmuhu baicha; Nanshan shoumei, buds only, green tea process; 250-350m. Infusion: a good pinch in 100ml for 15sec.@85deg. C Dry leaf aroma: tropical fruits, pineapple, banana, apricot, eggy;Wet leaf aroma: vegetal, broad beans hint of orange zest;Liquor: pale yellow liquor,Mouthfeel/Taste: medium thickness, light, sweet lingering freshness, and mild, lingering astringency;Flavour: floral, light, […]
Read More#TodaysTea, #今天的茶 – Autumn, 2013; var. dabaihao; Guanyang, Taimushan, Fuding, Fujian; bud & 1-2 leaves, Weidao micro-fermentation, aged pressed cake; 900m. Infusion: Percolator – 10g in 1L for 10min@100deg. C Dry leaf aroma: spicy, must, long pepper, cinnamon, dried tangerine peel;Wet leaf aroma: woodsy, fragrant, tangerine peel;Liquor: deep red colour, with hints of tangerine, pepper, and caramel […]
Read More#TodaysTea, #今天的茶 – Autumn, 2017; var. Dabai (big leaf); Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged; 650-900m Infusion: steeped – 4g in 500ml for 5-10min.@90-95deg. C Dry leaf aroma: floral, fruity, fragrant, apricots, and orange blossom;Wet leaf aroma: mild, earthy, damp forest floor, pleasant;Liquor: Golden Amber colour with a cooked vegetable aroma with hints […]
Read MoreTea and Beer at R&L Brewery and Homebrew Supplies. #TodaysTea, #今天的茶 – Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; high mountain Infusion: I pkt in 150ml for 20sec.@95deg. C Dry leaf aroma: sensationally aromatic, buttery/creamy, apricot, and honey melon;Wet leaf aroma: biscuity, buttery, like a custard tart, with an apricot finish;Liquor: […]
Read MoreToday’s Tea, 今天的茶 – Spring 2011; var. dàyèzhǒng; Lancang County, Pu’er, Yunnan; leaves only, raw pu’er process, pressed cake; elev. unknown. Infusion: 5g 200ml for 30-90sec.@95deg. C Dry leaf aroma: dry, spicy, aromatic, dusky;Wet leaf aroma: damp forest floor, prunes, dates, raisins, earthy;Liquor: pale peach colour, with buttery, nutty aroma, with a hint of dried […]
Read More#TodaysTea, #今天的茶 – Autumn, 2006; var. big leaf; Mengku Rongshi Tea Co., Mengkuhe Village, Shuangjiang Autonomous County, Lincang, Yunnan; wild arbor leaves only, #rawpu’er process, aged pressed cake; Infusion: 5g in 150ml gor 30-90sec.@95deg. C Dry leaf aroma: woody, earthy, faint hints of sweet spice;Wet leaf aroma: damp forest, fresh mushrooms;Liquor: pale golden colour, with a spicy, cinnamon-like […]
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