Summer, 2018; var. Qingxin (soft stem); Teng, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 150ml for 20sec.@90-95 deg. C Dry leaf aroma: subtle, mango, butterish;Wet leaf aroma: strong, spicy, peppery, resinous;Liquor: yellow, with faint, sweet stone fruit scent;Mouthfeel: watery, metalic, viscous, syrupy, tongue coating, with distinct peppery, prickly ash tingling;Taste: apricot, cinnamon, […]

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Spring, 2021, pre-Ming; var. Dāng Shuǐ Green; Baijiang Union Village, Tonglu County, Hangzhou, Zhejiang; bud only, hand processed; 75-150 meters. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 150 ml for 20 sec.@90 deg. C Dry leaf aroma: hints of melon, and stone fruit – white peach;Wet leaf aroma: vegetal, green peas, baby corn, and a hint of apricot when […]

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Post-Spring Festival, 2017; var. 300+ y.o. wild trees; Dayao Shan, Lingcan, Yunnan; very young juvenile buds, Sun Dried, minimally processed White Tea; 1800+ m; #TodaysTea, #今天的茶, #JīnTiānDeChá. 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, […]

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Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #TeaDay.Infusion: 3g in 150ml for 10-15sec.@90deg. C Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried […]

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Autumn, 2017; var. laochuan; Ya’an, Mendingshan, Sichuan; bud and 4-5 leaves; protected, “UNESCO Intangible Cultural Heritage,” fermented Hei Cha tea process, moderate pressure tea brick formation; 800m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 200ml, percolated for 3-4 cycles;Dry Leaf Aroma: aromatic, earthy, woody, syrupy, dried plums and dates;Wet Leaf Aroma: mildly musty, damp, like a forest floor;Liquor: deep […]

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Spring, 2018; var. xiao zhong (small leaf); Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood smoked; 1100-1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: a) 10g tea, b) 20g tea 100ml hot water flashed, topped up with 9000ml chilled, Nongfu Spring water and steeped overnight in the refrigerator, then carbonated with a sodastream device. Opinion: At CBCE 2021, I recently learned […]

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Táiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea; Spring, 2020; var. Jinxuan #12, Milk Oolong; Alishan, Taiwan; 1 bud 2 leaves, light roast (naixiang) oolong process; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3-4g in 200ml for 2-3min.@90-100deg. C Dry Leaf Aroma: subtle, herbaceous, hints of apricot and sweet melon;Wet Leaf Aroma: butter and mildly floral;Liquor: pale […]

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“Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá; Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various. #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: Steep for 2-3min in 375ml@100deg. C Opinion: This would have to be one of my goto favorites from #Vadham Tea. It has a light and delicate flavor, is hard to […]

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Best Before: 13.07.2023; var. Assamica blend (Kenya, Malawi, Assam, Indonesia, China); Prod. Poland; Broken Orange Pekoe Fannings (BOPF) in folded paper bag without metal staple, black tea process; elev. unknown. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 2.07g for 2-3min. in 375ml@100deg. C. Opinion: Twinings of London’s history as a tea supplier and blender goes back to 1706. It certainly has […]

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2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 250ml, steeped for 5min. @90deg. C Opinion: From Five Element Tea Theory, Old White Tea can be drink anytime. This tea, today has a beautiful glowing, golden amber colour, a creamy mouthfeel, sweet, honeyed […]

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