Keep Moving Forward… 08.09.10

Today’s Tea

Gān Lù Chá,甘露茶, Mending “Sweet Dew” (Manna) Green Tea

Spring, 2021, pre-Qingming; var. Xiaoye Zhong Lao Chuan; 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. @65-80deg. C
Dry Leaf Aroma: bready, biscuity, buttery, nutty;
Wet Leaf Aroma: vegetal, cooked peas;
Liquor: pale yellow straw colour, with a faint slightly floral aroma;
Mouthfeel: moderately viscous, mild spicy tingling and freshness, with a sweet finish;
Taste: mildly nutty, buttery, slightly vegetal and grassy, with retronasal orangey & floral finish;

Opinion: Sweet, “Honey Dew,” “Manna,” or “Tea of the Immortal” (吴理真Wú Lǐ Zhēn,) is one of the oldest and revered green teas in China with almost 2000 years of continuous production history. Overall a very pleasant tea.

Yǒu Jī Yā Shǐ Xiāng Fèng Huáng Dān Cóng Chá, 凤凰单丛茶, Organic Duck Shit Fragrance Feng Huang Dancong Tea

Autumn, 2020; var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
Infusion: 4g in 150ml for 30-50sec.@90deg. C

Dry Leaf Aroma: mildly sharp, pungent, biscuit, raw milk, reasons, dates;
Wet Leaf Aroma: spicy, milky, white pepper, pimento, mace;
Liquor: pale yellow- green colour, with faint spicy, floral aroma
Mouthfeel: moderately thick, tongue tingling, mouthwatering, light clean finish on the palate;
Taste: honey, sweet spices, and mildly biscuity;

Opinion: This is the third Yashi Xiang I’ve tasted and all of them are incredibly different. This one has a light, soft character with milky aroma, and honey and sweet spice dominating the taste.

*** Tea provided by Jiyunxiang Tea Co.

Hóng Chí Chá Shì, Jīng Pǐn Pǔ Ěr Chá Gòng, 竑祺茶室, 精品普洱, 茶貢, Hung Chi Tea Room, Boutique Pu’er Tribute Tea

1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆) Shou Pu’er process; elev. unknown; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 5g in 150ml, #ColdBrewed for 12hr@4deg. C

Dry leaf aroma: dusty, dank, murky, dried portabello/shitaki mushroom;
Wet Leaf Aroma:murky, dank, musty, wet forest floor;
Liquor: deep, dark red colour, with a dusty, swamp water aroma;
Mouthfeel: moderately thick, mildly stimulating, slightly astringent, vague sweet finish;
Taste: floury, earthy, mineralish, with an intense, funky, retronasal dominance;

Opinion: This tea was packaged as a premium tea in Hong Kong then stored in the can in humid conditions for who knows how long.

The internal bag was perforated with tiny holes and the bottom of the can heavily rusted. This indicates that the storage was quite poor. YET some people seem to like it’s funky flavour.

I keep coming back to this tea to see if I can brew it right. Air it, give it time to breath. Maybe the problem lies with me? Yet each time I drink it, to me? It just tastes like swamp water, and not in a good way.

Qí Hóng Máo Fēng Qí Mén Hóng Chá, 祁红毛峰祁门红茶, Qihong Maofeng Keemun Black Tea

Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying , black tea processing ; 600m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 4g in 150ml for 20-25sec. @90deg. C

Dry Leaf Aroma: cut flower stems, malt, dried tangerine peel, mildly Smoker;
Wet Leaf Aroma: alllspice, cumin, bitter orange;
Liquor: reddish-brown colour with a sharp, pungent, mildly smokey, & bitter floral, aroma;
Mouthfeel: slippery, viscous, tingling, biting, with a sweet finish, & lingering bitterness;
Taste: creamy sweet with orange blossom retronasal notes and lingering bitter orange finish.

Opinion: this tea is notably floral and bitter without being acrid or ashen in taste. As a breakfast tea, this would go well with crumpets and Seville orange marmalade.

***This tea was provided by the Anhui Keemun Black Tea Development Co.

Lǜ Sì Shí Pǐn (Lán Huā Xiāng) Fèng Huáng Dān Cóng Chá, 绿色食品(兰花香)凤凰单丛茶, Green Food (Orchid Fragrance) Feng Huang Dancong Tea

Spring, 2021; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
Infusion: 3g in 150ml for 30-35sec.@95deg. C

Dry Leaf Aroma: pungent, sharp, spiced biscuit/cookie, floral, meaty;
Wet Leaf Aroma: aromatic, nutmeg/mace, dried orange peel;
Liquor: bright light brown colour, with a nutty, honey aroma;
Mouthfeel: thin to moderately viscous, fresh, stimulating, mildly biting, mildly astringent;
Taste: mace, honey, slightly medicinal, earthy, mineral-like, retronasal orchid, and v. late fruity notes, with a lingering sweet, fresh, and floral bitterness.

Opinion: Tea reflects what we bring to it, and this tea particularly so. It it’s complex and robust, it gets up in your face and says, Here I am, are you ready? Despite its abrupt complexity it is a really pleasant, contemplative tea worth getting to know.

*** Tea provided by Jiyunxiang Tea Co.

Yǒu Jī Huáng Shān Máo Fēng Lǜ Chá, 有机黄山毛峰綠茶, Organic Huangshan Maofeng Green Tea

Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, fixation→rolling→drying, green tea processing; 600m; #TodaysTea#今天的茶#JīnTiāndeChá.
Infusion: 1.2g in 120ml for 20-30sec.@75-80deg. C

Dry Leaf Aroma: fresh mown grass, citrus, hints of soft stone fruit;
Wet Leaf Aroma: vegetal, cooked green peas, cooked corn;
Liquor: berry pale yellow colour, with s faint edgy aroma;
Mouthfeel: creamy, viscous, slight stimulation on the tongue, mild sweet finish;
Taste: soft sweet, mildly tart flavor with floral, & sweet citrus retronasal hints;

Opinion: An interesting and pleasant drinking tea. The citrus notes are pleasing and refreshing.

Transparency and Fluidity of Information in the Tea Supply Chain

Wow, I’ve been going back through my postings on tea to the the first post. There have been many, since late may last year. It’s been more than a scant year now of postings. and there is a clear evolution in vision and clarity in my posts. They have also become longer, but I believe this is for the better, information is critical for understanding the tea we drink, and still to this day, it is “hard” to get clear, accurate, verifiable, and trustworthy information about the teas we drink. there is a serious disconnect, between farmers, developers, sellers, wholesalers, and end-user customers. This should not be. in many industries, customers are demanding transparency throughout the supply chain. why is it so difficult to get the same results in the supply of whole leaf, artisanal teas? It makes me cry at night in my sleep… sometimes.

Zhèngshān Xiǎozhǒng Hóng Chá, 正山小种红茶, Lapsang Souchong Black Tea

#TodaysTea – Spring, 2018; var. xiao zhong (small leaf); #Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood #smoked; 1100-1400m.

Infusion: 5g in 150ml for 30-50sec.@90-95deg. C

Dry leaf aroma: smokey, peat, dried orange peel, dried longan;
Wet leaf aroma: more pronounced smokiness;
Liquor: bright orange colour, with hints of malt;
Mouthfeel: medium to thin texture, prickly, astringent, drying, salivating, slight lingering sweet finish;
Taste: tannic, woody , bitter orange, retronasal hints of smoke, tobacco, and malt;

Opinion: This is very different to the previous two teas, dark, wet campfire flavors and aromas, without being murky; uncompromising or apologetic, this is definitely an assertive tea.

Yǒu Jī Leí Kòu Chái (Lán Huā Xiāng) Fèng Huáng Dān Cóng Chá, 有机雷扣柴(兰花香)凤凰单丛茶, Organic Lei Kou Chai (Orchid Fragrance) Feng Huang Dancong Tea

Spring, 2021; var. ; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m; #TodaysTea#今天的茶#JīnTiāndeChá.
Infusion: 3g in 150ml for 30-35sec.@95deg. C

Dry Leaf Aroma: dates, cherry, biscuit;
Wet Leaf Aroma: aromatic, cinnamon, floral, orchid;
Liquor: dull yellow colour, with fliral honey scent;
Mouthfeel: creamy, stimulating, a touch of mineralaity in later infusions;
Taste: peppery, fresh, sweet finish, with honeysuckle and orange retronasal hints;

Opinion: Lei Kou Chai, or Lightning Struck Tea Tree tea. Apparently lightning struck the tree in the 70’s which changed the taste compared with other Dancongs. This tea has a mild, lingering taste and aroma which is pleasant.

*** Tea provided by Jiyunxiang Tea Co.,

Yǒu Jī Sòng Zhǒng Fèng Huáng Dān Cóng Chá, 有机宋种凤凰单丛茶, Organic Song Zhong Feng Huang Dancong Tea

Spring, 2021; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
Infusion: 3g in 150ml for 30-35sec.@95deg. C

Dry Leaf Aroma: jam, shortbread biscuits, dark stone fruit;
Wet Leaf Aroma: aromatic, spicy, floral, bready;
Liquor: brassy, gold colour with mild, spicy aroma;
Mouthfeel: creamy viscosity, tongue tingling, lingering sweetness;
Taste: floral, orchid, old rose, with a wild flower honey finish, and later, lingering, roasted sweet potato aftertaste.

Opinion: This is a very contemplative tea. Every thing is evenly balanced resulting in a very pleasant drink with a lingering earthy aftertaste.
*** Tea provided by Jiyunxiang Tea Co.

Chǎo Qīng Lǜ Chá, 炒青绿茶, Fried Green Tea

May/June, 2020; var. Huangshan Da Ye Zhong (黄山大叶种); Qimen, Huangshan, Anhui; buds only, fixation→rolling→drying; 600m;
Infusion: 4g in 200ml for 10-20 sec.@90-95deg. C

Dry Leaf Aroma: nutty, bready, connamon;
Wet Leaf Aroma: vegetal, cooked broad beans, hint of tobacco;
Liquor: pale green colour, with berry faint fruity/floral aroma;
Mouthfeel: thick, viscous, creamy, a touch of minerals on the tongue tip, mild astringency, mouthwatering, with a peppery finish;
Taste: floral, orchid, mildly bready, with a soft sweet finish.

Flower Tea for “Real” Men!

For a long time I have had a dim view of flower scented teas, yet it was a flower scented tea that introduced me to the world of tea, beyond good ol’ Aussie Black Tea: that tea was Jasmine scented green tea as served at our local Chinese Food Restaurant.

Recently, in response to a request from a beer brewer, I was asked to recommend a tea for a Hopped Tea experiment that they were doing. Can you believe, I’ve been brewing beer since 2008, and whilst I intellectually knew that hops were the flowers of Humulus lupulus, it never once occurred to me to use them to flavour tea.

With recent trends in America, to market #HopTea as a summertime quencher, it makes sense to explore further the possibilities and interactions of hops and tea both as one to one fusions, in the same vein as Jasmine Green Tea, or Osmanthus Oolong Tea, as well as blends of both #hops and teas, to create new #beverage possibilities.

Presently, I am trying to answer some thorny questions by blending different teas, and various hops, to reproduce specific and known flavours in beer, but as a #nonalcoholic, carbonated beverage.

Enjoy the video, this is my first fully targeted blend: #GreenTea#OolongTea, and #DianhongTea combined with #Ahtanum#Cascade, and #Mosaic Hops.

Why am I pouring the tea back in the bottle? To look at that glorious colour in the light!

#Today’sTea, #今天的茶#JīnTiāndeChá.

Háo Yá A Hóng Chá, 毫芽A红茶, Haoya A Keemun Black Tea;

Spring, 2020; var. zhuyezhong; Qimen, Huangshan, Anhui; bud & 1 leaf,, congou black tea process; 600m.
Infusion: 4g in 330ml for 2-5min.@90deg. C

Dry Leaf Aroma: dried tangerine peel, dried plum, raisins, a hint of malt;
Wet Leaf Aroma: sharp, aromatic, hint of orchid, and chrysanthemum stems;
Liquor: brown-red colour with a mild aroma
Mouthfeel: creamy, moderately viscous, astringent, tannic, with a fresh, lingering and tingling aftertaste;
Taste: strong, mildly floral, mildly sweet, with an undertone of minerality.

Opinion: This is a strong robust tea, with a distinct, characteristically, “Black Tea” taste without the strong spicy-floral notes of some other astringency-forward black teas.

***This tea was provided by the Anhui Keemun Black Tea Development Co. Jenny Jiang

Yě Shēng Lǎo Yīng Chá, 野生老鷹茶, Wild Eagle (Herbal) Tea

Spring, 2021; Litsea cubeba; Ya’an, Mending Shan, Sichuan; leaves & occasional stems, pan fried; 700m
Infusion: 2.3g in 115ml for 1-2 min. @90deg. C

Dry Leaf Aroma: milk chocolate, cotton candy, honey, malt, hint of peach;
Wet Leaf Aroma: soft green vines, mildly spicy;
Liquor: golden amber colour with a bready, biscuit-like aroma;
Mouthfeel: viscous, syrupy, creamy, stimulating, sweet, slight prickly dryness in the back of the throat;
Taste: pleasant, slightly spicy, herbal, honey-like, with a lingering sweet finish;

Opinion: Laoying, Eagle/Hawk Tea is a herbal tissane made from the Chinese Mountain Pepper bush, which grows wild, around Ya’an, on Mending Mountain in Sichuan Province. It is frequently served as a digestive after spicy and oily meals, and its medicinal properties assist blood sugar regulation in the case of diabetes and helps to regulate and control lung (such as asthma,) throat, and sinus issues. All in all, it is a very pleasant tasting, and enjoyable, herbal tea.

***This tea was provided by 小懒猫(Liu Lin) of Sichuan Tea Farm.

Goú Lǐ Heī Qí Mén Hóng Chá, 国礼黑祁门红茶, Keemun Black Tea (Gouli Congou Tea)

Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying → refining, congou processing breaks the leaves to 8-10 mm length; 600m;
Infusion: 4g in 150ml for 20-25sec. @90deg. C

Dry Leaf Aroma: malty, floral;
Wet Leaf Aroma: aromatic, sharp, piney;
Liquor: brown-red liquor with golden surface ring, as well as a notable floral, and palm sugar fragrance;
Mouthfeel: moderate body/viscosity, astringent, tingling, stimulating, sweet,
Taste: mildly smokey, spicy, honey sweet, with floral hints of lavender;

Opinion: This is the first #Keemun tea that I have tried. It seems to have a latent minerality that underpins the more dominant floral notes, as well as a mild, pleasing astringency. It drinks well, both when hot, and when cool.

***This tea was provided by the Anhui Keemun Black Tea Development Co. Jenny Jiang

Hóng Chí Chá Shì,Jīng Pǐn Pǔ Ěr Chá Gòng, 竑祺茶室,精品普洱, 茶貢, Hung Chi Tea Room, Boutique Pu’er Tribute Tea

1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆) Shou Pu’er process; 1800m; #TodaysTea, #今天的茶, #JīnTiānDeChá.

Infusion: 5g in 150ml for 30sec.@90-95deg. C

Dry leaf aroma: dusty, dank, old;
Wet leaf aroma: old wet carpet, must, dank, hints of peppery spice;
Liquor: deep red colour with dank, dry, musty aroma;
Mouthfeel/Taste: peppery, viscous, oily, with a mildly camphor or mint-like fresh finish;
Flavour: dusty, fresh, a vague touch of sweetness with a retronasal suggestion of swamp water.

Opinion: After a first disappointing tasting of this tea, I shifted it to a xisha clay storage canister and drank this tea with a friend, who thought it was very good. This highlights one of the core issues with well aged pu’er teas, their dark murky character is not considered suitable as, tea for beginners. It definitely needs to be shared with an experienced Pu’er tea drinker.

Yā Shǐ Xiāng: Yín Huā Xiāng Weì Dān Cóng Chá, 鸭屎香: 银花香味单丛茶, (Phoenix Mountain) Duck Shit: Honeysuckle Fragrance Dancong Tea

Spring, 2021; var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong; hand picked and processed, 950m; #TodaysTea#今天的茶#JīnTiāndeChá.
Infusion: 3.4g in 150ml for 50sec.@95deg. C

Dry Leaf Aroma: dry biscuit, honey suckle, mildly spicy and aromatic;
Wet Leaf Aroma: nutmeg, black pepper, ginger;
Liquor: brassy yellow with an aromatic honey scent;
Mouthfeel: creamy, luscious, tingling, sweet, and late, latent minerality;
Taste: spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma;

Opinion: This Tea genuinely benefits from a longer Brew time to bring out its flavors and aromas. All scent is lost when brewer for less than 40-50seconds. Traditionally called “Duck Shit Tea,” the new formalized designation is “Honeysuckle Fragrance,” I have long enjoyed this tea type, and today’s tea is very good, elegant, and lingers long on the palate.

***Tea supplied by my friend, Huang Jiliu of Yinhai Tea Industry.

Fèng Huáng Shān (Mì Lán Xiāng: Fēng Mì Tián Weì) Wū Lóng Chá, 凤凰山 (蜜兰香:蜂蜜甜味) 乌龙茶, Phoenix Mountain (Honey Orchid Fragrance: Honey Sweet) Oolong Tea

Spring, 2021; var. Honey Orchid; Wudong, Fenghuang, Chaozhou, Guangdong; 300 y.o. trees, organic, hand picked, manual oolong process; 1000m; #TodaysTea#今天的茶#JīnTiāndeChá.
This tea was sent to me by my tea Tea friend in Guangdong, #引海茶业.

Infusion: 3g in 150ml for 50 sec.@95deg. C;
Dry Leaf Aroma: mild, sweet, honeyish;
Wet Leaf Aroma: aromatic, spicy, peppery, orchid, peach;
Liquor: pale yellow liquor with a mild, spicy scent;
Mouthfeel: moderate thickness, peppery, mouth watering, somewhat astringent;
Taste: floral, fruity, followed by a notable retronasal sweet spiciness, and a sweet honeyed finish.

Opinion: The wet leaves are insanely aromatic which follows thought into retronasal notes in the taste. There is also a late onset of minerality and earthiness, which I hope is a characteristic of the 300 year old, organically managed tea trees.

Jí Biān Yǒu Jī Wū Lóng Chá, 极边有机烏龍茶, Jibian Organic Oolong (Black Dragon)Tea

Summer, 2018; var. Qingxin (soft stem); Teng Chong, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m. #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 4g in 150ml for 20sec.@90-95 deg. C

Dry leaf aroma: subtle, mango, butterish;
Wet leaf aroma: strong, spicy, peppery, resinous;
Liquor: yellow, with faint, sweet stone fruit scent;
Mouthfeel: watery, metalic, viscous, syrupy, tongue coating, with distinct peppery, prickly ash tingling;
Taste: apricot, cinnamon, lingering retronasal floral , raisin, and spicy hints, underpinned by a distinct minerality, and lingering honey sweet aftertaste.

Opinion: This tea uses fresh leaves of the Qingxin Oolong (soft branch) varietal: a soft stemmed “oolong” tea tree originating in Fujian Province.

Seedlings, or cuttings were then taken to Taiwan where a distinct tea style based on this varietal was developed.

Then seedlings, or cuttings were transplanted from Taiwan into the volcanic, mountainous region of Yunnan to take advantage of the distinct minerality that underlines the flavour of this tea.

Xuě Shuǐ Yún Lǜ (Lǜ Chá), 雪水云绿(绿茶) Snow Water Cloud Green (Green Tea)

Spring, 2021, pre-Ming; var. Dāng Shuǐ Green; Baijiang Union Village, Tonglu County, Hangzhou, Zhejiang; bud only, hand processed; 75-150 meters. #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 4g in 150 ml for 20 sec.@90 deg. C

Dry leaf aroma: hints of melon, and stone fruit – white peach;
Wet leaf aroma: vegetal, green peas, baby corn, and a hint of apricot when cool;
Liquor: pale yellow colour, with faint, barely discernible sweet, fruity aroma;
Mouthfeel: thick, viscous, oily, with lingering fresh, spicy, tingling, astringency;
Taste: florist-shop vegetal taste with a mild sweet fruitiness, a mouthwatering bittersweet finish.

Opinion: This tea is all tips, very small and fine buds. Its taste is refreshing and light, which lingers delightfully long on the tongue. This tea is worth savoring, drinking slowly, to enjoy the full experience of it. Highly enjoyable.

Yǐ Shēng Gǔ Shù Bái Chá, 野生古树白茶, Wild Ancient Tree White Tea;

Post-Spring Festival, 2017; var. 300+ y.o. wild trees; Dayao Shan, Lingcan, Yunnan; very young juvenile buds, Sun Dried, minimally processed White Tea; 1800+ m; #TodaysTea#今天的茶#JīnTiānDeChá.

Infusion: 3g in 150ml for 50-60sec.@90-100deg. C

Dry leaf aroma: lemon, apricot, tangerine peel, hint of fresh ginger;
Wet leaf aroma: spicy, black cardamom, smoked ham;
Liquor: pale lemon yellow, with a dusty, cinnamon, vanilla, and slight candy cane aroma;
Mouthfeel/Taste:thick, viscous, creamy, mildly tingling, sweet, with a mild fish bone, prickle the throat aftertaste;
Flavour: milky, floral, sweet spice aromatics, with a mild florist shop vegetal finish.

Fèng Huáng Yā ShǐXiāng Wū Lóng Chá, 凤凰鸭屎香乌龙茶, Phoenix Duck Shit Fragrance Oolong Tea

Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; #TodaysTea#今天的茶#JīnTiāndeChá#TeaDay.
Infusion: 3g in 150ml for 10-15sec.@90deg. C

Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
Taste: delicate, xmas biscuit, sweet;

Opinion: Today is #InternationalTeaDay. This is a pleasant, spicy, aromatic tea, with an interesting and entertaining name, and drinks very well.

Yǎ Ān Cáng Chá 【Hēi Chá】雅安藏茶【黑茶】Ya’an Tibetan Black Tea

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 ruby red with almost no perceptable aroma, very faintly “damp;”
Mouthfeel: viscous, mildly tannic and peppery, with a almost buttery-sweet finish;
Taste: delicate, neutral, “tea” like, wet wood and tobacco, with a lingering minerality;

Opinion: #TibetanTea is a post-fermented tea, or #HeiCha style tea. It originates from Ya’an, in Sichuan province. This style of tea was pressed into bricks and traded along the “Horse and Tea Road” throughout the Tibetan Region. The history of tea in this area goes back over 1300 years, giving rise to the claim that Ya’an is the origin source for “black” tea.

Zhèngshān Xiǎozhǒng Hóng Chá, 正山小种红茶, Lapsang Souchong Black Tea

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 that carbonated tea is becoming more and more a thing. Apparently, a China-based, beverage maker, (Daniel de Smedt,) is exploring the marketability of carbonated Zhèngshān Xiǎozhǒng Hóng, which is, fascinating!

There is quite a substantial difference in taste with a change in the amount of tea steeped. Interestingly, there is a notable tartness, sourness, that stimulates the sides of the tongue which may be due to the tea’s interaction with the carbonation.