Keep Moving Forward… 08.09.10
I was asked, “Why are your pictures are square, and in black and white?” “They seem so constrained and myopic.” … And that! Is the very reason why. I am on a second floor, on the end of a building. The from the windows is less constrained, myopic, if you like, than it is for […]
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Meilingyuan is under lockdown! I was on the Metro and the message came through that all residents needed to return immediately – there’s been a confirmed COVID-19 contact in the compound. As I approached the street, the Delicious Bakery was being swabbed down – the alleged “Close Contact” had been to the bakery earlier that […]
Read MoreC. sinensis “Fuding” Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, predominantly golden buds, black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are a mix of black leaves and golden buds with an aromatically fruity aroma, […]
Read MoreWell, it’s more than I can “bear.” 🤪 Meet, “Charlie,” the Harrod’s Bear. At first look I thought he was made from watermelon, but no: strawberry compote and sponge. Cute little bugger all the same. You can see him at the newly opened Harrod’s Tea Rooms, in Shanghai’s prestigious and historic, “Cha House.” For more […]
Read MoreC. sinensis “unknown”; Niuya Shan, Majiang, Guizhou, >1200m; Spring 2021, bud and 1-2 immature leaves; cultivated tea trees planted in former market garden beds, small fine oxidized buds and some broken tips, black tea process similar to Qimen-style. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. Wet leaf aroma: charcoal, & rose; Infusion: 3g in 150ml for […]
Read MoreC. sinensis “unknown” wild arbor trees; Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, wild arbor tea treas, >100y.o; hand-picked, semi-manual black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are largish, twisted, whole leaves with a […]
Read MoreToday I met Manqing Lee, one of the two ladies who founded Gurung Natural Himalayan Teas Initiative, which supports poverty alleviation and empowerment in Nepalese Villages. It was a fascinating talk ranging from Nepal to Australia, Hong Kong, Taiwan, and Mailand China. I also tried three of their herbal, “Ayurvedic” teas and my favorite turned […]
Read MoreC. sinensis “big leaf”; Fengqing, Yunnan, 1600m; Spring 2019, buds only; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are thick, golden, furry, large buds with occasional black tinging, and a pleasantly pungent, spicy, blackcurrant aroma. The wet leaves are a burnt umber brown colour, thick and spongy with a spicy, sweet, molasses, and […]
Read MoreToday I launched my Tea Blog under the name, “茶笔 Chá Bǐ – The Tea Pen.” For quite some time it has been operating under the functional name of #TodaysTea but my aim for the blog is for it to be more than just a collection of Hashtag postings. So, What is The Tea Pen? Writing and […]
Read MoreC. sinensis “unknown blend”; Wuyishan, Nanping, Fujian; Spring, 2020, 2-3 leaves, charcoal roasted, traditional oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá. The dry leaves are dark brown and ropey, twisted, with a smokey, milk chocolate aroma. The wet leaves in contrast have green hues and a spicy, fresh orchid, sharp, floral shop cut stems, and sweet aroma. 3.4g of dry […]
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