Keep Moving Forward… 08.09.10
#todaystea Spring, Mingqian, 2020 ; var. bai ye yi hao – white leaf No. 1; Tianmu Lake, Liyang County, Jiangsu; Bud and 1-2 leaves, green tea process. Dry leaf: alfalfa, straw, hints of dry biscuits, pea shoots or sprouts;Wet leaf: strong vegetal aroma, fading to a mild fishiness;Liquor: light yellow, very faint honey aromaMouthfeel: creamy, […]
Read More#TodaysTea; 2017, Autumn; var. Dabai; #Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; 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 of malt/honey;Mouthfeel: creamy, vicious, tingling on the tongue, no throat sensations, […]
Read More#TodaysTea – 2018, Spring; var. Fúdǐng Dàháo; Fuding, Guanyang, Fujian; 1 leaf & bud, white tea process; Dry leaf aroma: earthy, biscuit like;Wet leaf aroma: mildly acrid;Liquor: very pale yellow to white pear color, with no noticeable aroma;Mouthfeel: creamy, milky texture, slightly thin, hints of pepper, with a noticeable dry throat sensation;Taste is earthy with hints […]
Read More#TodaysTea. 2018 Autumn(???); var. Dabai; Pingqiao Village, Chengbei, Shuangcheng, Zherong, Ningde, Fujian; bud only, white tea process. Dry leaf aroma is pleasant, fragrant, peach, pear, lychee, and melon.Wet leaf aroma is noticeably acrid.Liquor is pale pear in colour and has a slight but pleasant scent.Smooth creamy mouthfeel with a peppery bite and drying astringent finish in […]
Read More#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 […]
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