With Covid-19 Rampaging all over the world its reassuring to see scientists looking into what natural products and medicines might be able to help with protecting against infection. The following article, in Chinese, details current research and outcomes that are considering. A translation of the full article appears below. Whilst a tad sketchy, is does […]

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#TodaysTea: Spring, 2017; var. ; Yu Hua Tai, Rain Flower Terrace, #Nanjing, Jiangsu; 1 bud 1 leaf, manual processing into pine needle shape; Tea Gift or Tribute Tea. The aroma of the wet leaves is mild, green-ish, like a florist shop. The aroma of the liquor is delicate, almost unnoticeable. The taste is pleasant, light, fresh, […]

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#TodaysTea: #Longjing “#DragonWell” Green Tea. Spring, 2020; var. ; Jiaxing, Zhejiang; 1 leaf, 1 bud, pan roasted. 3g. 10sec infusions @85deg. C Both dry and wet leaves have a Nutty, buttery, slightly herbal/grassy aroma. The pale yellow tea liquor has a creamy mouthfeel, a soft, peppery or mint-like bite in the finish, and a gently sweet, lingering […]

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#TodaysTea: Fujian, China. 手工金骏眉 Shōu Gōng Jīn Jùn Méi. A type of Lapsang Souchong tea. Golden Horse Eyebrow. Tongmu Village, Wuyi Mountain, Fujian Province. Developed orig in 2005 by Jiang Yuanxun. 1200m. Single bud. Spring, 2015. Hand rolled. I’ve always found the aroma of the leaves of this tea to be somewhat challenging. Its spicy, […]

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1yr • 1 year ago#todaystea#GaoshanGongmei#FudingOldWhiteTea; Autumn 2017; var. Dabai; Fuding, Fujian Prov.; gongmei picking, sun dried, cooled and aged; high mountain tea. The dry leaf aroma is a fruit salad explosion! Peach, tangerine, banana, mango… it’s wild! The wet leaf however is a complete contrast, leaf liter, Forest floor, wet burnt wood, spicy. The liquor promises […]

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#TodaysTea: Spring, 2017; var. yashixiang; Lintou Village, Chaozhou, Guandong; small leaves, no buds, oolong; 1300-1400m Dry Leaves: scantily pungent, evasive, elusive, taunting hints of wood smokeWet Leaves: spicy, long pepper, cinnamon, nutmeg, horseradish, fragrant, aromaticLiquor: buttery/creamy, peppery, mildly astringent, delicate, xmas biscuit, prickly ashAroma: elusive, vague, a touch of unripe white peach, late elusive hints […]

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#TodaysTea: This Tea is best allowed to cool a little in the cup before drinking to allow its delightful mouthfeel to present itself and to allow the tea liquor to linger longer in the mouth. It really is a delightful sensation of a tea. Taiwan Milk Oolong; Spring, 2019?; var. Jinxuan; Taiwan; leaf & stem, […]

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I don’t always drink Chinese Tea. I do like to sample around. #todaystea Feiner Friesen Broken Tee, Schwartzer Tee Nr. 168. German, Friesen blend of Assam #blacktea. Use before 2022. I was always taught, with Assam black teas, measure 1 spoon of tea per person plus 1 for the pot, then steep for 3-5min. No wonder its bloody […]

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#TodaysTea: something incredibly Smokey Black Tea. Age unknown, source unknown. Very dominant smoke aroma. Also noticeable in the taste. Creamy mouthfeel, mildly tannic. It seems to be a Wuyi Rock Tea? #LapsangSouchong, #DaHongPao, perhaps something else?

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On May 21, I held an event to commemorate International Tea Day, at the Kachelofen Brew House, in Shanghai, China. Here are some images.

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