Many a great Advisor, mentor, executive coach, etc. advise that to learn a new skill, to develop a new pattern, change or develop a new habit, you need to practice that desired skill or change for at least thirty days. For the last month or so, I have been steadily drinking my way through my […]

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#TodaysTea – Spring, 2016; var. xiao zhong; Tongmuguan, Chongan, Wuyishan, Nanping, Fujian; young leaves; ; 1100-1400m. Infusion: 5g in 150ml for 1-2min.@95-100deg. C Dry leaf aroma: mildly smokey, chocolate, malt, cassia bark, dried orange peel;Wet leaf aroma: sharp, acrid, wet burnt coals, wood smoke;Liquor: deep orange colour with faint, vegetal aroma with hints of bitter orange, […]

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#TodaysTea – Spring, 2018; var. fuding dabai/fuyun no.6; Tongmuguan, #Wuyishan, Nanping, Fujian; 1 bud 2 leaves; pine wood smoked; 1200m. Infusion: 5g in 150ml for 1-2min.@95-100deg. C Dry leaf aroma: smokey, piney, cassia bark, dry ginger, hint of black cardamom;Wet leaf aroma: pine, camphor, wood fire, resinous, sharp, acrid;Liquor: red coluor with notable cinnamon character, and hints […]

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#TodaysTea – Spring, 2017; var. unknown; #Wuyishan, Nanping, Fujian; bud only, hand processed; 1100-1400m Infusion: 5g in 200ml for 1-2min.@90-95deg. C Dry leaf aroma: malty, mildly/faintly smokey; chocolate, raisin, hints of black cardamom;Wet leaf aroma: damp fire ash, touch of dried tangerine peel;Liquor: deep Golden color with a spicy, vegetal aroma;Mouthfeel: thick, viscous, syrupy, tingling, slightly bitter, […]

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#TodaysTea – Spring, 2015; var. qizhong; Tongmuguan, Wuyishan, Nanping, Fujian; single bud, hand rolled; 1200m Infusion: (gongfu) 5g in 200ml for 30sec.@100deg. C Dry leaf aroma: mildly smokey, piny, hints of ginger, cassia, and dried orange peel;Wet leaf aroma: spicy, earthy, damp fallen tree bark, hints of tangerine and bitter orange;Liquor: golden colour with vague, elusive […]

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#TodaysTea – 2016; var. a blend of localized sub-species; Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; 2-3 leaves, hand roasted; Infusion: 5g in 150ml for 1-2min.@90-95deg. C Dry leaf aroma: smokey with a hint of chocolate;Wet leaf aroma: smokey, spicy, vaguely acrid;Liquor: brown to red color with a delicate peppery, spicy aroma;Mouthfeel: syrupy, viscous, […]

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#TodaysTea – Spring, 2017; var. ; Wuyishan, Nanping, Fujian; heavy oxidation, oolong process; 2000m; Infusion: 3g in 100ml for 1-2min.@100deg.C Dry leaf aroma: smokey, slightly acrid, tobacco;Wet leaf aroma: ash, moderate charcoal, wood smoke;Liquor: dark tan colour, with faint elusive scent;Mouthfeel: watery, thin, gradually thickening viscosity, mild peppery presence, and finishes prickly (Fish bones) in the throat;Taste: […]

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#TodaysTea – Spring 2020; var. Fenhuang Dancong; #PhoenixMountain, Shantou, Guangdong; Single leaf, oolong; 1498 m. Infusion: 3g in 150ml for 20-30sec.@95deg. C Dry leaf aroma: fragrant, aromatic, chocolate, tangerine, and sweet spice;Wet leaf aroma: spicy, wonderfully aromatic, slightly fruity and floral;Liquor: pale apple-cinnamon color, with hints of apples and pear;Mouthfeel: viscous, syrupy, fresh peppery tingle, refreshing;Taste: cinnamon, […]

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Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas. #TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; Infusion: 3g in 150ml for 25-30sec.@95deg. C;Dry […]

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#TodaysTea – Spring, 2019; var. Si Ji Chun; 1-2 leaves and stem, combined with licorice root and ginseng, then oolong processed; Nantou, Taiwan; High Mountain Tea. Infusion: 3.6g in 150ml for 25-55sec.@99-95deg. C – this tea is best brewed as a long cup infusion, rather than gongfu style which is the case here;Dry leaf aroma: dry, spicy, […]

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