#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 […]

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#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 […]

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#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 […]

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#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 […]

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#TodaysTea, #今天的茶, Spring, 2020; var. rougui; Wuyishan, Nanping, Fujian; oxidised, oolong process; approx. 2000m; Infusion: 3g in 150ml for 20sec.@95-100deg. C Opinion: This is a generic #DaHongPa from a hotel, at which I stayed, in Wuyishan: their standard “Guest room” Tea. The dry leaf varies in size and color, and has a strong note of lemon and apricot. […]

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Today’s Tea, 今天的茶 – Unboxing… Autumn, 2020; var. #43; Yuezhou, Shaoxing, Zhejiang; 1 leaf &1 bud, green tea process; 200-300 meters; Infusion: 3g in 150ml for 10-20sec.@80-85deg. C Opinion: Nutty, buttery, creamy, with a notable peppery bite on the top of the tongue and lingering taste. The leaves are somewhat brown. This tea is from […]

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#TodaysTea, #今天的茶, 2018; var. #Gynostemma pentaphyllum; Dayao Shan, Guangxi; leaves only, sundried; 800-1500m. Infusion: Steeped – Tea Bottle: 3g in 150ml Opinion: Jiǎogǔlán, or Gynostemma pentaphyllum, is a Tea made from the leaves of a vine that grows in the mountains of southern China. It came to prominence through Japanese research into Octogenarians in southern China, concluding that […]

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#TodaysTea, #今天的茶, late Spring, 2012; var. 荒野大叶, Huāng Yě Dà Yè (Wild Big leaf); Fuding, Fujian; leaves, with some stems, old #wildtea trees, slightly fermented, pressed tea brick; 650-900m Infusion: 7g in 150ml for 20-30sec. @100deg. C Dry leaf aroma: fruity, chestnuts, a citrus sharpness;Wet leaf aroma: damp leaf litter, tobacco;Liquor: deep amber colour with a mild, milk […]

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#TodaysTea, #今天的茶 – A tiny Bonsai Tree for the tea table. A flower arrangement, (#chāhuā) or a small, but special plant, helps to bring life and loveliness to the table, and enhances the enjoyment of true tea. I had already picked out another plant at the Antique Flower Market in Shanghai, but in doingI had walked three […]

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#TodaysTea, #今天的茶 – April, 2005; var. Dayezhong; Mengzha Village, #Menghai, Yunnan; wild trees, buds and leaves, fermented pu’er process, aged pressed cake; various elevations; Infusion: 5g in 150ml for 20sec.@90-95deg. C Dry leaf aroma: hints of ginger, and tangerine;Wet leaf aroma: dank, damp wet forest, with a suggestion of licorice;Liquor: amber brown, with faint, orchid-like aroma;Mouthfeel/Taste: thin to […]

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