Autumn, 2017; var. laochuan; Ya’an, Mendingshan, Sichuan; bud and 4-5 leaves; protected, “UNESCO Intangible Cultural Heritage,” fermented Hei Cha tea process, moderate pressure tea brick formation; 800m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 200ml, percolated for 3-4 cycles;Dry Leaf Aroma: aromatic, earthy, woody, syrupy, dried plums and dates;Wet Leaf Aroma: mildly musty, damp, like a forest floor;Liquor: deep […]

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Spring, 2018; var. xiao zhong (small leaf); Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood smoked; 1100-1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: a) 10g tea, b) 20g tea 100ml hot water flashed, topped up with 9000ml chilled, Nongfu Spring water and steeped overnight in the refrigerator, then carbonated with a sodastream device. Opinion: At CBCE 2021, I recently learned […]

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Táiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea; Spring, 2020; var. Jinxuan #12, Milk Oolong; Alishan, Taiwan; 1 bud 2 leaves, light roast (naixiang) oolong process; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3-4g in 200ml for 2-3min.@90-100deg. C Dry Leaf Aroma: subtle, herbaceous, hints of apricot and sweet melon;Wet Leaf Aroma: butter and mildly floral;Liquor: pale […]

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“Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá; Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various. #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: Steep for 2-3min in 375ml@100deg. C Opinion: This would have to be one of my goto favorites from #Vadham Tea. It has a light and delicate flavor, is hard to […]

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Best Before: 13.07.2023; var. Assamica blend (Kenya, Malawi, Assam, Indonesia, China); Prod. Poland; Broken Orange Pekoe Fannings (BOPF) in folded paper bag without metal staple, black tea process; elev. unknown. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 2.07g for 2-3min. in 375ml@100deg. C. Opinion: Twinings of London’s history as a tea supplier and blender goes back to 1706. It certainly has […]

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2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 5g in 250ml, steeped for 5min. @90deg. C Opinion: From Five Element Tea Theory, Old White Tea can be drink anytime. This tea, today has a beautiful glowing, golden amber colour, a creamy mouthfeel, sweet, honeyed […]

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Spring, Mingqing, 2020; var: Ya’an Lao Chuan Tea; Mending Shan, Sichuan; one bud & 1-2 leaves, semi-manual green tea process; 1000m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in 150ml for 10-30sec@90deg. C Dry Leaf Aroma: spiced egg biscuit;Wet Leaf Aroma: spicy, peppery;Liquor: pale yellow-green liquor with a buttery, bready, mildly cinnamon spiced aroma;Mouthfeel: moderately viscous, creamy, smooth, stimulating, mouthwatering, […]

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#VahdamTea, #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: Steep for 2min in hot copper pot. Opinion: Teabags! For several years all I’ve heard is that, “Tea Bag Tea” is bad tea because it’s alleged that the paper bag contents are tea dust and floor scrapings. Not a pleasant image. Yet, over that time, various companies have tried to gussey-up their […]

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2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf;, Gaoshan Gongmei Laobai Cha, High Mountain Tribute Eyebrow Old White Tea; 2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá. Opinion: Today’s tea is loose leaf aged white tea WITH […]

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Pre-Qingming, Spring, 2021; var. Xiaoye Zhong Lao Chuan Cha; Mendingshan, Sichuan; bud only/mainly, 3x frying & rubbing green tea method: Tea Master, Liu Wang Cheng; 1000-1450m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3.3g (1 sachet) in 150ml for 1-2min. @80-90deg. C Dry Leaf Aroma: bready, biscuity, buttery, nutty;Wet Leaf Aroma: slightly sweet, vegetal, cooked peas & lentils;Liquor: pale yellow straw […]

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