Keep Moving Forward… 08.09.10
#TodaysTea: #Guihua Wulong Cha – Osmanthus Oolong Tea. Spring, 2019; Made with Anxi Gaoshan (#Tieguanyin) YanXian OolongTea and Osmanthus flowers in Anxi, Fujian; Beijing Wu Yutai Tea Industry ltd, Beijing; stem and 2-3 leaves, light oxidation, scented with flower petals; high mountain source. Taste: Creamy, sweet, syrupy, soft, spicy, with a mild, “prickly ash” bite on the […]
Read More#TodaysTea: #Eternitea#Masala Chai. Sep 2018; var. Assamica; Hittakkal Post, Kotagiri, #TheNilgiris, Tamil Nadu, India; CTC (cut, twist, curl/crush) black tea blended with cinnamon, cardamom, ginger, cloves, vanilla, and other spices; 1500-1800m. Tasting Notes: Dry leaf: dusty, cardamon, clove, faintly honey likeWet leaf: clove, cinnamon, fading spicy hints.Tea liquor: at first light, hints of cinnamon, cardamom, vanilla, followed by […]
Read More#TodaysTea: At my son’s tennis tournament – Dragon Ball Pu’er from Yunnan. Steamed aged cake, hand pressed by myself, into a ball in Shanghai in 2019. Dry leaf aroma, dank, forest floor, dry, woodyWet leaf aroma, hints of honey and sour candied fruit. Tea aroma is fragrant, hints of honey, longan, and cantaloupe. The taste […]
Read MoreWith Covid-19 Rampaging all over the world its reassuring to see scientists looking into what natural products and medicines might be able to help with protecting against infection. The following article, in Chinese, details current research and outcomes that are considering. A translation of the full article appears below. Whilst a tad sketchy, is does […]
Read More#TodaysTea: Spring, 2017; var. ; Yu Hua Tai, Rain Flower Terrace, #Nanjing, Jiangsu; 1 bud 1 leaf, manual processing into pine needle shape; Tea Gift or Tribute Tea. The aroma of the wet leaves is mild, green-ish, like a florist shop. The aroma of the liquor is delicate, almost unnoticeable. The taste is pleasant, light, fresh, […]
Read More#TodaysTea: #Longjing “#DragonWell” Green Tea. Spring, 2020; var. ; Jiaxing, Zhejiang; 1 leaf, 1 bud, pan roasted. 3g. 10sec infusions @85deg. C Both dry and wet leaves have a Nutty, buttery, slightly herbal/grassy aroma. The pale yellow tea liquor has a creamy mouthfeel, a soft, peppery or mint-like bite in the finish, and a gently sweet, lingering […]
Read More#TodaysTea: Fujian, China. 手工金骏眉 Shōu Gōng Jīn Jùn Méi. A type of Lapsang Souchong tea. Golden Horse Eyebrow. Tongmu Village, Wuyi Mountain, Fujian Province. Developed orig in 2005 by Jiang Yuanxun. 1200m. Single bud. Spring, 2015. Hand rolled. I’ve always found the aroma of the leaves of this tea to be somewhat challenging. Its spicy, […]
Read More1yr • 1 year ago#todaystea#GaoshanGongmei#FudingOldWhiteTea; Autumn 2017; var. Dabai; Fuding, Fujian Prov.; gongmei picking, sun dried, cooled and aged; high mountain tea. The dry leaf aroma is a fruit salad explosion! Peach, tangerine, banana, mango… it’s wild! The wet leaf however is a complete contrast, leaf liter, Forest floor, wet burnt wood, spicy. The liquor promises […]
Read More#TodaysTea: Spring, 2017; var. yashixiang; Lintou Village, Chaozhou, Guandong; small leaves, no buds, oolong; 1300-1400m Dry Leaves: scantily pungent, evasive, elusive, taunting hints of wood smokeWet Leaves: spicy, long pepper, cinnamon, nutmeg, horseradish, fragrant, aromaticLiquor: buttery/creamy, peppery, mildly astringent, delicate, xmas biscuit, prickly ashAroma: elusive, vague, a touch of unripe white peach, late elusive hints […]
Read More#TodaysTea: This Tea is best allowed to cool a little in the cup before drinking to allow its delightful mouthfeel to present itself and to allow the tea liquor to linger longer in the mouth. It really is a delightful sensation of a tea. Taiwan Milk Oolong; Spring, 2019?; var. Jinxuan; Taiwan; leaf & stem, […]
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