#TodaysTea – Spring, 2018; var. Assamica (large leaf); Fengqing, #Yunnan; buds only; 1600-1800m. Infusion: 3g in 150ml for 1-2min.@95-100deg. CDry leaf aroma: malty, tropical fruits, passionfruit, dried mango;Wet leaf aroma: cocoa, chocolate, malted milk;Liquor: deep orange/red colour with a nutty, shortbread biscuit aroma;Mouthfeel: moderate viscosity, creamy, mouth-coating, lingering sweetness, mildly stimulating;Taste: mild sweet, pale male extract, pleasant, […]

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#TodaysTea – Spring, 2019; var. Assamica (Yunkeng Shihao); Lincang, Fengqing, Yunnan; buds only, fire baked; 1600-1900m. Infusion: 3g in 150ml for 1-2min.@95-100deg. C Dry leaf aroma: “Jaffa Explosion” chocolate and orange, malty, sweet;Wet leaf aroma: sweet, malty, hints of wild meadow honey;Liquor: deep, rich, orange/red colour, with a soft, sweet pale malt extract aroma;Mouthfeel: tingling, sweet, […]

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#TodaysTea – #Tianmuhu – 2019; var. tianmuhu baicha; Liyang, Changzhou, Jiangsu; buds only, semi-fermented; 250-350m Infusion: 3g in 150ml for 20sec.@85-90deg. C Dry leaf aroma: citrus, cardamom, cocoa nibs;Wet leaf aroma: dank, earthy, spicy,& a hint of lavenderLiquor: golden yellow colour, mildly vegetal and vaguely malty aroma;Mouthfeel: creamy, viscous, prickly throat bite, mildly spicy, with alight […]

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#TodaysTea – Spring, 2019; var. assamica; Fenqing, Yunnan; leaf and stem, old trees (>100yr) black tea process; 1600-2200m Infusion: 5g in 150ml for 30sec.@100deg. C; Dry leaf aroma: apricots, & fruit salad;Wet leaf aroma: sharp, pungent, hints of rhubarb, cinnamon & fresh tangerine;Liquor: deep orange colour, with a mild, cooked vegetable aroma, hints of toffee and candy […]

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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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