Keep Moving Forward… 08.09.10
2021, Spring pre-Qingming; var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mendingshan, Sichuan; single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process; 1000m. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: pre-steam, 3g in 150ml for 15-20sec.@90-95deg. C Dry leaf aroma: buttery, nutty, and hints of unscented white rice;Wet leaf aroma: fresh, steamed snow […]
Read MoreSpring, Mingqian, 2020 ; var. bai ye yi hao – white leaf No. 1; Tianmu Lake, Liyang County, Jiangsu; Bud and 1-2 leaves, green tea process; 250-350m. #TodaysTea, #今天的茶, #JīnTiāndeChá. 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 straw colour with a faint, […]
Read More2020 & 2021. #TodaysTea, #今天的茶, #JīnTiāndeChá. I just recently took delivery of a 2021 Handmade Yellow Tea from Sichuan. I still have tea left over from last year, so it’s a great opportunity to compare the same tea from the same farm and the same tea master, where the difference is one year to the next. Happy!
Read MoreEarly Spring, 2021; var. Camilia sinensis; Jiangnan Tea Market, Nanjing, Jiangsu; bud and leaf, traditional hand-made tea, pine needle shaping; 20-50m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in 200ml for 30-40sec.@85 deg. C Dry Leaf Aroma: short bread biscuits or Danish cookies with a pronounced, buttery greenness;Wet Leaf Aroma: watermelon rind, with a hint of Clementine segments, pasionfruit, and […]
Read More#ITA Updated their online courses and Assessment procedures. It has been over a year since I completed their online courses. I have reviewed the changes and refreshed areas in which I appeared to have become lax or deficient. I am happy to say I am glad to have redone this course after the last year year […]
Read More2018; var. Gynostemma pentaphyllum; Dayao Shan, Guangxi; leaves only, sundried; 800-1500m;#TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 200ml for 10 sec.@85deg. C Dry Leaf Aroma: herbal, raisins, prunes;Wet Leaf Aroma: strong, sharp, spicy;Liquor: golden yellow with a faint mineral aroma;Mouthfeel: thick, viscous, sweet with a prominent bitter finish on the tip of the tongue;Taste: sweet, oily, medicinal, vaguely […]
Read MoreAutumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Pu’er Wo Dui process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in 150ml for 40-60sec.@100deg. C; Dry Leaf Aroma: musty, damp, compost;Wet Leaf Aroma: damp, wet, muddy;Liquor: deep amber color with faint red-pink tongue & slight wet forest […]
Read MoreShú Pū Sān Jī, 熟普三级, 3rd Grade Shu Pu’er Tea; Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Pu’er Wo Dui process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in 150ml for 40-60sec.@100deg. C; Dry Leaf Aroma: earthy, touch of malt,Wet Leaf Aroma: damp earth, forest […]
Read MoreSpring 2020; various cultivars; (Hydron Gao Tonglin Tea) Nanping, Fujian; bud only; elev. unknown;#TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 180-200ml for 20-30sec.@100deg. C; Dry Leaf Aroma: rose, lychee, hint of soft citrus;Wet Leaf Aroma: slightly acrid like cold fire place, slightly floral, slightly sweet;Liquor: pale amber with a slightly vegetal presence;Mouthfeel: thick, creamy, viscous, tongue tingling, metallic;Taste: buttery, […]
Read MoreSpring 2020; var. Wuyi Caicha; (Lester Paul (Doctor of Judicial Science) ) Wuyi Shan, Nanping, Fujian; buds only, (xiao chi gan?) unsmoked; >1200m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 1 sachet (4.68g) in 180-200ml for 20-30sec.@100deg. C; Dry Leaf Aroma: malty, bready, hints of rose, prune, and dates;Wet Leaf Aroma: sultanas, raisins, currents, a hint of apricot;Liquor: red amber colour with […]
Read More