Keep Moving Forward… 08.09.10
Spring, 2019; var. Yunnan Big Leaf; Fengqing, Yunnan; buds only, fire baked; 1600-1900m.#TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g in 150ml for 20sec.@90deg. C Dry leaf aroma: apricot and citrus;Wet leaf aroma: dark, murky, vegetal;Liquor: golden amber colour with vaguely musty aroma;Mouthfeel/Taste: light body, tingling, mouthwatering, sweet finish;Flavour: orange citrus, ginger, spicy, hint of cinnamon, […]
Read MoreSpring, 2019; var. jingu big white leaf; Autumn Tower in Erjinggu, Yunnan; 1 bud and leaf, dark withered, micro-fermentation process, loose leaf; elev. unknown. Today’s Tea, 今天的茶, Jīn Tiān De Chá. Infusion: 3g in 150ml for 15-20sec.@85-95deg. C Dry leaf aroma: sweet, fragrant, kinda like candies fruits or boiled lollies;Wet leaf aroma: spicy, peppery, vegetal, […]
Read More#TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C Liquor: deep red colour with a mild, buttery, peppery, aroma;Mouthfeel/Taste: mildly viscous, astringent, prickling, and vaguely oily;Flavour: stark and robust, tannic, suggestions of grapefruit or bitter orange peel; very late onset of a mild […]
Read MoreSpring 2019; var. Assamica; single origin, #Assam, India; hand picked, leaves and tips, blended black tea; elev. various. #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 2g in 180ml for 3-5min.@90-95deg. C Liquor: deep amber to red colour with a mild malty aroma;Mouthfeel/Taste: mouthwatering, spicy-peppery bite, mild sweet and tannic finish;Flavour: malty, with hints of cinnamon and ginger, followed […]
Read More#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, Assam, India; hand picked, blended #blacktea; elev. various. Infusion: 2g in 180ml for 3-5min.@90-95deg. C Liquor: deep amber to red colour with a spicy, floral aroma hinting of vanilla and cinnamon;Mouthfeel/Taste: peppery tingle, vaguely salty, slightly astringent, mildly moderate texture and creaminess, finishing with a late hint of sweetness;Flavour: […]
Read More#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, #Darjeeling, India; hand picked, blended black tea; elev. various. Infusion: 2g in 180ml for 3-5min.@90-95deg. C Liquor: amber-red colour with faint, nutty, malty, aroma;Mouthfeel/Taste: mouthwatering, stimulating, mild late lingering sweetness and peppery, minty (camphor?) freshness, thin to moderate texture;Flavour: hints of malty, ginger, and cinnamon; Opinion: In comparison to […]
Read More#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various. Infusion: 2g in 180ml for 3-5min.@90-95deg. C Liquor: pale brassy gold colour with mild citrus aroma;Mouthfeel/Taste: prickling, tingling, drying, astringent, vague late sweetness, thin texture;Flavour: orchid, grapefruit, hint of ginger, not particularly aromatic; Opinion: a light, fresh, beguiling tea […]
Read More#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin from Darjeeling, Assam, Nilgiri, Kangra, or Sikkim, India; hand picked, blended black tea with 2% bergamot oil extract; elev. various. Infusion: 2g in 180ml for 3-5min.@90-95deg. C Liquor: brassy orange-red colour with distinct and fragrant aroma;Mouthfeel/Taste: slightly viscous, vague peppery tingle, that builds with subsequent sips, mild bitterness […]
Read More#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: When my grandmother died, her #Samovar passed to me, along with a particular way of drinking tea. Black tea, In today’s case, #EnglishAfternoonTea, would be brewed strong […]
Read More#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