Keep Moving Forward… 08.09.10
#TodaysTea, #今天的茶, Summer 2019; var. Assamica; Western Hills, Sri Lanka; #Ceylon Broken Pekoe, #CTC BP1, black tea process; >1200m. Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C Opinion: Astringent, bitter/tart like Seville Orange marmalade, and Grapefruit, mildly viscous and drying. Robust. Adding a pinch of salt, brings out herbal and woody retronasal […]
Read More#TodaysTea, #今天的茶, Spring, 2020; var. rougui; Wuyishan, Nanping, Fujian; oxidised, oolong process; approx. 2000m; Infusion: 3g in 150ml for 20sec.@95-100deg. C Opinion: This is a generic #DaHongPa from a hotel, at which I stayed, in Wuyishan: their standard “Guest room” Tea. The dry leaf varies in size and color, and has a strong note of lemon and apricot. […]
Read MoreToday’s Tea, 今天的茶 – Unboxing… Autumn, 2020; var. #43; Yuezhou, Shaoxing, Zhejiang; 1 leaf &1 bud, green tea process; 200-300 meters; Infusion: 3g in 150ml for 10-20sec.@80-85deg. C Opinion: Nutty, buttery, creamy, with a notable peppery bite on the top of the tongue and lingering taste. The leaves are somewhat brown. This tea is from […]
Read More#TodaysTea, #今天的茶, 2018; var. #Gynostemma pentaphyllum; Dayao Shan, Guangxi; leaves only, sundried; 800-1500m. Infusion: Steeped – Tea Bottle: 3g in 150ml Opinion: Jiǎogǔlán, or Gynostemma pentaphyllum, is a Tea made from the leaves of a vine that grows in the mountains of southern China. It came to prominence through Japanese research into Octogenarians in southern China, concluding that […]
Read More#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 […]
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