#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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#todaystea – Spring, 2018; made with YanXuan Anxi Gaoshan (Tieguanyin) Oolong Tea, and Osmanthus blossoms; 1-2 leaves and stem, light oxidation, oolong process, infused and packaged with osmanthus petals; Infusion: 3-4g in 150ml for 20sec.@90-95deg. CDry leaf aroma: fragrant, floral with undertones of apricot, and licorice;Wet leaf aroma: buttery; spicy, wood spice, allspice, apricot, slightly subdued;Liquor: […]

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#todaystea – Spring 2016; var. tieguanyin; Anxi, Quanzhou, Fujian; leaf only, hand made, light oxidation, xiaoqing process; 500-800m. Infusion: 3g in 150ml for 20sec.@90-95deg. CDry leaf aroma: mild, buttery, like shortbread biscuit;Wet leaf aroma: vegetal and sweet like the stems of cut flowers;Liquor: pale yellow-green, alluring, floral hints of orchid, or honeysuckle;Mouthfeel: buttery, creamy, lusciously syrupy, […]

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#TodaysTea – Spring, 2018; var. Qingxin; Alishan, Taiwan; bud and two-three leaves; 1500 meters. Infusion: 3g in 150ml for 20sec.@90-95deg. CDry leaf aroma: soft, pleasant, hints of pear, orchid, osmanthus;Wet leaf aroma: sweet, floral aroma with hints of peach;Liquor: pale yellow with no discernible aroma;Mouthfeel: light, pleasant mouth feel, mild peppery sensation, mouth watering, with no […]

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Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; Infusion: 3g in 150ml for 20sec.@95deg. CDry leaf aroma: sensationally aromatic, buttery/creamy, apricot, and honey melon;Wet leaf aroma: biscuity, buttery, like a custard tart, with an apricot finish;Liquor: pale yellow, with no noticeable aromaMouthfeel: thick, viscous, creamy, milkyTaste: fragrant, sweet, milky, retronasal […]

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Summer, 2018; var. Qingxin (soft stem); Teng Chong, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m Infusion: 3.3g in 150ml for 20sec.@90-95 deg. CDry leaf aroma: subtle, mango, butterish;Wet leaf aroma: strong, spicy, pepper, rüstern;Liquor: yellow, with faint, elusive scent;Mouthfeel: at first watery and metalic, giving way to a syrupy tongue coating with distinct peppery, prickly […]

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#todaystea – Spring, 2020, pre-Ming; var. Snow Cloud Green; Sanyuan Village, Hecun, Tonglu, Hangzhou, Zhejiang; bud only, hand processed; 75-150 meters. Infusion: 3g in 150 ml for 20 sec.@85 deg. CDry leaf aroma: dusty, with hints of melon, and lychee;Wet leaf aroma: buttery, vegetal, baby corn;Liquor: pale yellow colour, with almost no discernible aroma;Mouthfeel: thick, viscous, […]

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