#todaystea – Surprisingly is the same as yesterday’s tea, just one year fresher. The differences are quite stark. Spring, 2020; var. ; Jiaxing, Zhejiang Province; one bud and leaf, green tea process; Infusion: 3g in 150ml for 15 sec@85 deg. CDry Leaf Aroma: aromatic, fragrant, biscuit, caramel, hint of chocolate;Wet Leaf Aroma: strong, vegetal, canned peas, […]

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#todaystea – Spring, 2019; var. #43; Shifeng, West Lake, Hangzhou; 1leaf &1bud, green tea process; 200-300 meters; Shifeng Longjing grows in white sand soil. Infusion: 3g in 150ml for 10sec@85deg. C Dry leaf aroma: sweet, malty, candy/caramel, boiled lolliesWet leaf: canned green peas, cooked green leaf veg;Liquor: Pale yellow with almost no noticeable aroma;Mouthfeel: thin, creamy, […]

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#todaystea – 2020, Spring Equinox; var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mendingshan, Sichuan; single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process; 1000m. Dry leaf aroma: herbal, nutty, and hints of unscented white rice;Wet leaf aroma: sweet, herbal;Liquor: pale yellow with almost no scent;Mouthfeel: viscous, syrupy, […]

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#todaystea  Spring, Mingqian, 2020 ; var. bai ye yi hao – white leaf No. 1; Tianmu Lake, Liyang County, Jiangsu; Bud and 1-2 leaves, green tea process. Dry leaf: alfalfa, straw, hints of dry biscuits, pea shoots or sprouts;Wet leaf: strong vegetal aroma, fading to a mild fishiness;Liquor: light yellow, very faint honey aromaMouthfeel: creamy, […]

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#TodaysTea; 2017, Autumn; var. Dabai; #Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; Dry leaf aroma: floral, fruity, fragrant, apricots, and orange blossom;Wet leaf aroma: mild, earthy, damp forest floor, pleasant;Liquor: Golden Amber colour with a cooked vegetable aroma with hints of malt/honey;Mouthfeel: creamy, vicious, tingling on the tongue, no throat sensations, […]

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#TodaysTea – 2018, Spring; var. Fúdǐng Dàháo; Fuding, Guanyang, Fujian; 1 leaf & bud, white tea process; Dry leaf aroma: earthy, biscuit like;Wet leaf aroma: mildly acrid;Liquor: very pale yellow to white pear color, with no noticeable aroma;Mouthfeel: creamy, milky texture, slightly thin, hints of pepper, with a noticeable dry throat sensation;Taste is earthy with hints […]

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#TodaysTea. 2018 Autumn(???); var. Dabai; Pingqiao Village, Chengbei, Shuangcheng, Zherong, Ningde, Fujian; bud only, white tea process. Dry leaf aroma is pleasant, fragrant, peach, pear, lychee, and melon.Wet leaf aroma is noticeably acrid.Liquor is pale pear in colour and has a slight but pleasant scent.Smooth creamy mouthfeel with a peppery bite and drying astringent finish in […]

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#TodaysTea: #Guihua Wulong Cha – Osmanthus Oolong Tea. Spring, 2019; Made with Anxi Gaoshan (#Tieguanyin) YanXian OolongTea and Osmanthus flowers in Anxi, Fujian; Beijing Wu Yutai Tea Industry ltd, Beijing; stem and 2-3 leaves, light oxidation, scented with flower petals; high mountain source. Taste: Creamy, sweet, syrupy, soft, spicy, with a mild, “prickly ash” bite on the […]

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#TodaysTea: #Eternitea#Masala Chai. Sep 2018; var. Assamica; Hittakkal Post, Kotagiri, #TheNilgiris, Tamil Nadu, India; CTC (cut, twist, curl/crush) black tea blended with cinnamon, cardamom, ginger, cloves, vanilla, and other spices; 1500-1800m. Tasting Notes: Dry leaf: dusty, cardamon, clove, faintly honey likeWet leaf: clove, cinnamon, fading spicy hints.Tea liquor: at first light, hints of cinnamon, cardamom, vanilla, followed by […]

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#TodaysTea: At my son’s tennis tournament – Dragon Ball Pu’er from Yunnan. Steamed aged cake, hand pressed by myself, into a ball in Shanghai in 2019. Dry leaf aroma, dank, forest floor, dry, woodyWet leaf aroma, hints of honey and sour candied fruit. Tea aroma is fragrant, hints of honey, longan, and cantaloupe. The taste […]

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