Keep Moving Forward… 08.09.10

Today’s Tea

Wǔ Yí Hóng Chá Jīn Jùn Mèi, 武夷紅茶金骏眉, Bohea Tea Golden Eyebrow Black Tea

Spring 2020; var. Wuyi Caicha; (Lester Paul (Doctor of Judicial Science) ) Wuyi Shan, Nanping, Fujian; buds only, (xiao chi gan?) unsmoked; >1200m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 1 sachet (4.68g) in 180-200ml for 20-30sec.@100deg. C;

Dry Leaf Aroma: malty, bready, hints of rose, prune, and dates;
Wet Leaf Aroma: sultanas, raisins, currents, a hint of apricot;
Liquor: red amber colour with strong, malty and carob aroma;
Mouthfeel: thick, viscous, oily, stimulating, with a late, bitter onset;
Taste: carob, bready, raisins and dates, hints of rose, with lingering mineral after taste;

Opinion: It is hard for me to express how I feel about this tea. Everything about it is strong, brash, opinionated, “in your face” aggressive, and, … perplexing. I was never a fan of carob, and this tea has it all over from aroma to taste, it screams, “carob!” like some demented child overacting its floor-time. However, once past that the tea has a subtle, sweet, lingering, and enticing charm. I’m really quite flummoxed. I will definitely have to drink more of it.


Zá Jiāo Bái Chá, 杂交白茶, Hybridized White Tea

Autumn, 2020; var. Camelia sinensis (hybridized sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3g in 150ml for 20-30sec@85-95 deg. C

Dry Leaf Aroma: spicy, sweet melon, fragrant;
Wet Leaf Aroma: sweet, palm sugar, vanilla, pleasent;
Liquor: pale amber with a soft, loquat scent;
Mouthfeel: creamy, thick, peppery, stimulating, moderately thick finish and mildly fresh, bitter aftertaste;
Taste: dried tangerine peel, pomello, ginger, with a hint of star-anise/licorice, and very soft honey sweet finish;

Opinion: This is a pleasant, spicy tea with vague, faint sweet and floral retronasal hints. It is fresh and stimulating on the palate, and drinks easily. I would go so far as to say this is a good candidate breakfast tea.


Fó Xiāng Bái Chá, 佛香白茶, Buddhist Incense White Tea

Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan, (YNteas Agri Tech Co., Ltd.); bud and 1-2 leaves, EU Organic, White tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 2x 3 finger pinches in 200ml for 30-40sec@90-100deg. C

Dry Leaf Aroma: sharp, touch of apricot, and molasses;
Wet Leaf Aroma: sweet, honey, musk stick, candy cane, sharp, minerally;
Liquor: dull amber, with a slight candy floss scent;
Mouthfeel: thick, viscous, syrupy, stimulating, tingling, mouthwatering, astringent, spicy, savoury, with a late onset of sweetness;
Taste: hints of tangerine, licorice, lychee, with a mild, melon-like sweet finish;

Opinion: This is a dark, murky, “savoury” tea, that invokes fantasies of walking through a burning coil-draped temple hall into the sunlight. Although it has a balance of sweetness, it’s hallmark is its pronounced, spicy, savoury presence.


Zá Jiāo Jīn Sī Diān Hóng Chá, 杂交金丝滇红茶, Hybridized Yunnan Golden Silk Black Tea

Autumn, 2020; var. Camelia sinensis (hybridized sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.
) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3g in 150ml for 20-30sec@90-100deg. C

Dry Leaf Aroma: toasted fruit bread, bready, biscuity, sultanas, currants, and dried plums;
Wet Leaf Aroma: sharp, aromatic, pungent, hints of apricot;
Liquor: amber colour with a baked bread and warm cooked rice scent;
Mouthfeel: viscous, sticky, mildly stimulating and astringent with a sweet and fresh spice finish;
Taste: malty, bready, ginger, dried tangerine, earthy.

Opinion: This appears to be an experimental, hybridized tea. I don’t know much about it, but it seems to be very different to the #10 Golden Silk Dianhong that I’ve previously reviewed. Where the #10 had a distinctly watery finish, this tea has more presence and lingers longer on the palate. Very interesting and enjoyable.


Shí Hào Jīn Sī Diān Hóng Chá, 十号金丝滇红茶, Yunnan No. 10 Golden Silk Black Tea

Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3g in 150ml for 20-30sec@90-100deg. C

Dry Leaf Aroma: dried apricots and tangerine peel;
Wet Leaf Aroma: spicy, white pepper, ginger, green apple, dried tangerine, allspice, nutmeg, cinnamon, black cardamom;
Liquor: amber brown colour with a spicy, malty aroma;
Mouthfeel: spicy, peppery, tingling, moderately thick with watery finish, sweet;
Taste: malt and dark honey, with dark floral notes like orchid;

Opinion: The last tea drink for the Year of the Rat. This is a sensation filled tea, bright and boisterous however it’s watery finish, much like this Year of the Rat, leaves the overall experience somewhat flat. However, a stronger brew drinks well alongside a Goose Island IPA. Let’s hope the Year of the Ox brings more joy and happiness to everyone’s lives. Take care of your loved ones, one and all. Best wishes.


Yuè Guāng Bái Chá, 月光白茶, Moonlight White Tea

Autumn, 2020; var. Camelia sinensis; (Lucy WangYNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, White tea process, unfixed; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3-4g in 150ml for 30-50sec@85-95deg. C

Dry Leaf Aroma: noticeable, dominance of juicy, semi-dried apricots;
Wet Leaf Aroma: aromatic, spicy, vegetal, with an undertone of vanilla;
Liquor: light green-golden colour, with faint, indistinct aroma, and a late suggestion of sweetness;
Mouthfeel: creamy, smooth, minty fresh, stimulating, sweet;
Taste: pleasant, sweet, floral, with a spicy fresh finish;

Opinion: This is my first time drinking this particular tea. Whilst creamy, it has a thin finish, with a sweet minty freshness. After several infusions in quick succession it leaves a dry sensation on the back of the throat. However, the taste is very pleasant and overall enjoyable.


Xíng Jiàn Bái Mǔ Dan, 行健白牡丹, Xingjian White Peony

Autumn, 2020; var. Camelia sinensis; (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, White tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3g in 150ml for 20-30sec@75-85deg. C

Dry Leaf Aroma: sharp, pungent, like dried raspberries, red berries, and tropical fruits;
Wet Leaf Aroma: sharp, aromatic, vegetal, a hint of wintergreen, and subtle undertone of honey;
Liquor: thin, pale yellow colour, with a vague peach blossom aroma;
Mouthfeel: syrupy, viscous, sweet, tingling on the tongue, and late, mild buttery finish;
Taste: mellow, comforting, luscious, sweet, mildly peppery, fresh, with retronasal floral hints;

Opinion: This is a pleasant and entertaining Tea. It reminds me of a, “face dancer” one moment you see one face, then the next moment it is something delightfully different. Most enjoyable.


Yúnnán Féngqìng Gǔshù Hóng Chá, 云南凤庆古树红茶, Yunnan Fengqing (Wild) Ancient Tree Black Tea

#TodaysTea#今天的茶#JīnTiāndeChá.

This is a spring picked, 2019 Yunnan (Dian) style black (hong) tea, sourced from wild/ancient (gushu) tea trees (>100y.o.) growing in the Fengqing region at an elevation of around 1600-220m.


Wèn Xiāng Jīn Zhēn Diān Hóng Chá, 问乡金针滇红茶, Yunnan Wen’xiang Golden Needle Black Tea

Autumn, 2020; var. Camelia sinensis; (Lucy WangYNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and one leaf, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3g in 150ml for 20-30sec.@90-95deg. C

Dry Leaf Aroma: carob, malt, and honey
Wet Leaf Aroma: strong, aromatic, sharp, orchid?
Liquor: reddish amber colour with a faint malty aroma;
Mouthfeel: tingling, a slight bitter bite, moderately viscous, moderately sweet finish, and late onset of mild, lingering astringency;
Taste: malty, with retronasal honey and floral hints;

Opinion: This is a mature style of tea, insofar as its flavour, whilst notably malty, is complex and nuanced mostly in its aftertaste and finish. This tea demands your attention, and refuses to be ignored, in a good way. Worth drinking.


Wǔ Hào Sī Xiāng Jīn Zhēn Diān Hóng Chá, 5号思乡金针滇红茶, #5 Golden Needle Yunnan Black Tea

Autumn, 2020; var. blended cuttings; (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud & 1 leaf, EU Organic, dianhong black tea process; 1400-1800m; #TodaysTea#今天的茶#JīnTiāndeChá.

Infusion: 3g in 150ml for 20-30sec.@90-95deg. C

Dry Leaf Aroma: roasted malt and chocolate, with a slight suggestion of cherry;
Wet Leaf Aroma: spicy, peppery,
Liquor: brassy gold in colour, with a faint malty, buttery aroma;
Mouthfeel: immediately creamy and smooth followed by a watery thinness, sweet with a mild tannic presence;
Taste: mildly sweet and very malty, with a familiar vegetal finish.

Opinion: Both the wet leaf aroma and the aftertaste of the tea has a familiar vegetal presence, that left me wondering for a while. It “kinda” reminds me of the aroma of Yǎ Shī Xiáng Oolong Tea All in all a pleasant, not particularly confronting, easy to drink tea.

Particularly nice with fresh baked bread. This bread was a Parsley and Onion bread from last night’s bake.

A special thanks 🙏 to Lucy Wang from YNTeas Agritech Co., Ltd for supplying this, and several other tea samples for #TodaysTea.


Nán Nuò Gǔ Hóng #ShàiHóng Chá, 南糯古红晒红茶, Nannuo Ancient Sun-dried Black Tea

2016, Spring; var. yunnan big leaf; Yunnan; bud and 1-2 leaf, sun-baked, 300+y.o. trees; elev. various; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 3g in 159ml for 20sec@90deg. C

Dry leaf aroma: plums, raisins, dates, rich, dark, a touch of dried tangerine peel;
Wet leaf aroma: earthy, woody, raisins;
Liquor: amber yellow colour with mild, cinnamon, and honey aroma;
Mouthfeel/Taste: moderately viscous, mild stimulation with a minty fresh character, mouthwatering, and a sweet fresh finish;
Flavour: mostly a soft malty presence, with slight honeyish, sweet, floral finish;

Opinion: a very soft, unassuming, easy to drink, daily tea. It’s preparation is a sensory delight which lends itself well to focusing on the ices of tea making as well as the end result. A true, tea ceremony tea.


Gǔ Shù Shài Hóng Chá, 古树晒红茶; Ancient Tree Sun-Dried Black Tea

Spring, 2019; var. Yunnan Big Leaf; Bing Dao, Lincang, Yunnan; bud and 1-2 leaves, sun-dried, 100+y.o semi-wild trees; elev. 1600m; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 3.65g in 150-200ml for 20-30sec@95-100deg. C

Dry leaf aroma: malty, plums, dates, raisins;
Wet leaf aroma: spicy, sweet, ginger,
Liquor: malty, peppery, earthy;
Mouthfeel/Taste: thick, viscous, syrupy, watery finish, mildly stimulating and tingling, with delayed sweetness;
Flavour: cut flower stems, malty, creamy, hint of apricot;

Opinion: The “other” Yunnan Black Tea, #ShaiHong kinda sits between black tea and dark teas, such as pu’er.

I found this tea to be an excellent pairing for a standard lager, its malty backbone and mild sweet and bitter finish contrasts well with a mildly hopped pale lager. Further, its mild finish doesn’t challenge or tire the palate.


New English Tea – English Breakfast Tea, 英式早餐茶, Yīng Shì Zǎo Cān Chá

Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C

Copper tea pots are amazingly deceptive. Being so good at transferring heat through the metal, it is easy to burn your fingers on the knob of the lid. 🤪


Anastasia Scented BlackTea, 阿纳斯塔西亚香红茶, “Ā Nà Sī Tǎ Xī Yà” Xiāng Hóng Chá

Best before Autumn 2020; var. sinensis, China & Ceylon; #KusmiTea Co., Paris, France; broken leaf black teas, a Russian blend with scents of bergamot, lemon, lime, & orange blossom; elev. unknown; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 1 tsp/pax + 1 tsp/pot, 90-100deg. C, steep for 1-2 min;

Dry leaf aroma: lemon, lime, citrus, sweet;
Wet leaf aroma: lavender, citrus, floral;
Liquor: orange amber colour with dusty, minerally, earthy, aroma with hints of dry tangerine peel, and ginger;
Mouthfeel/Taste: thin to mildly viscous texture, mild peppery stimulation, slightly astringent, drying, and bitter, with a mouthwatering finish;
Flavour: Seville orange marmalade, citrusy (lemon-lime-tangerine-pomelo), with lingering retronasal floral hints of lavender and orange blossom.


Mao Yan Mei Herbal Tea (Tisane)

#TodaysTea#今天的茶, Jīn Tiān De Chá.

Dry leaf aroma: like dusty raisins, and stone fruit pits;
Wet leaf aroma: similar to dry;
Liquor: pale yellow, first wash looks like swamp water;
Mouthfeel/Taste/Flavour: a mouthwatering immediacy on the tip of the tongue, with a slightly bitter, sour astringency followed by a thick creamy mouthfeel, leaving lingering metallic tingling and noticeable sweetness.

Opinion: The tea was given to me by a friend who could not remember what its was, or where she got it from. After posting it as an identity challenge within my LinkedIn Network it was identified.

Mao Yan Mei, (Ampelosis Grossedentata) is a rare, wild natural herbal tea from Hunan. It grows wild, in the red sandstone soils on Yunwu Mountain, which is located in Zhang Jia Jie (张家界), in the northwest of Hunan. Ampelosis grossdentata has been called, “longevity vine,” or “folk magic tea”. It is used as a medicinal tea and contains 17 amino acids, including methionine, leucine and glutamic acid, etc., 14 trace elements such as K, Ca, Fe, Zn, Mg, etc., and a total of over 6% biological flavones, apparently.


Guā Fēng Zhài (Pǔ’ěr Chá Shēng Chá), 刮风寨(普洱茶生茶), Guafeng Village Sheng #Puer Tea

Summer, 2020; var. qimao(big leaf); Guafeng Village, Yieu, Xishuanbanna, Yunnan; sun dried mao cha, raw pu’er process, pressed cake; elev. unknown; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 5g in 110ml for 20-30sec.@90-95deg. C

Dry leaf aroma: lemon, tangerine, pomelo;
Wet leaf aroma: prunes, hint of something metallic like a machine shop;
Liquor: pale yellow, with vague white peach aroma;
Mouthfeel/Taste: thick, syrupy, creamy, smooth, mildly tingling, some sweetness and mild astringency in the aftertaste, and watery finish;
Flavour: tangerine, ginger, honey, floral peppery notes with retronasal orchid hints.


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 #Puer 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 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: Drinkable. This was supposed to be a special Tea. Unfortunately the can was quite corroded and the sealed bag inside had two small perforations. It was stored with other cans in a cardboard box in Kunming.

With corrosion of the canister and failure of the bag, only an expert Tea Taster and connoisseur of pu’er teas, can determine if this Tea is good, or spoilt. However, it may be possible to improve its condition by storing in a zisha clay canister from several months.

Such a shame really, in two years time it would be an extremely rare, 40 year old Tea. Ah well, we shall see what we shall see.


Jīn Zhēn Diān Hóng Chá, 金针滇红茶 , Golden Needle Yunnan Black Tea

Summer, 2020; var. Yunnan Big Leaf; Fengqing, Lincang, Yunnan; bud and leaf; elev. unknown; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 3g in 150ml for 20-30sec.@95-100deg. C

Dry leaf aroma: malty & candy-bar sweet, with distinct carob overtones;
Wet leaf aroma: vegetal, carob, undertones of raspberry and fig;
Liquor: pale amber with mild hints of chocolate, and malt;
Mouthfeel/Taste: thick, viscous, syrupy, oily, sweet, ever so slightly peppery;
Flavour: malty, forest honey sweet, hints off milk chocolate;

Opinion: From the long, pine needle-like golden buds, to the amber colored tea, this tea is very pleasing. The surprising carob-like aroma bleeds into a pleasant chocolate aftertaste leaving a sweet and mellow feeling after. Very nice indeed!


Jīn Luó Diān Hóng Chá, 金螺滇红茶, Golden Snail Yunnan Black Tea

Summer 2019; Fengqing, Lincang, Yunnan; bud and 1-2 leaves, snail rolled leaves with prominent golden tips; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion:
1st: 3g in 150ml for 30-40sec.@85-95deg. C;
2nd+: 3g in 150ml for 20-30sec.@95-100deg. C

Dry leaf aroma: malty, hints of chocolate or cocoa;
Wet leaf aroma: malt, hint of coal/wood fire tar;
Liquor: bright amber colour with a slight malt aroma, with hints of laundry bleach;
Mouthfeel/Taste: thick, viscous, oily, with a trailing sweetness, and late astringent finish;
Flavour: malted milk with mild honey sweetness, and retronasal hints of chocolate;

Opinion: An interesting and engaging Yunnan #DianHong black tea. Typical malt flavors with a honey sweet and chocolate twist. Very pleasant. When brewed color some incongruous “off” aroma appear present but these disappear with hotter and shorter infusions.


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; #DayaoShan, Lingcan, #Yunnan; very young juvenile buds, Sun Dried, minimally processed #WhiteTea; 1800+ m; #TodaysTea#今天的茶, Jīn Tiān De Chá.

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;

Opinion: This Tea is a party for the senses. It made from 300+ year old, #wildarbour, Tea trees that grow above 1800m. The hand picked buds are picked each year immediately after #SpringFestival when they are still covered in what is called, “Bamboo Skin.” Sun dried with minimal other processing to retain the white downy coating on pale, yellow buds. This is a delightful and treasurable tea.


Què Shì Jīn Yá #DiānHóng Chá, 雀古金芽滇红茶, “Golden Bud of Sparrow” Yunnan #PureGold Black Tea

Spring, 2019; var. Yunnan big leaf; Fengqing, Yunnan; bud and 1 leaf; elev. various; #TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 3g in 150ml for 15-20sec.@90deg. C

Dry leaf aroma: sweet, malty, vibrant;
Wet leaf aroma: molasses, malt, black peppercorns;
Liquor: brassy golden colour with mildly spicy, nutty, malty aroma;
Mouthfeel/Taste: thick, viscous, creamy, mild tingling on the tip of the tongue, salivating finish;
Flavour: malt, honey, mildly bitter and spicy like long pepper and ginger, lingering sweet finish;

Opinion: Most off the leaves are whole, with only a few broken pieces here and there. Quite possibly package damage. The colour is incredibly vibrant and leaves a bright yellow stain on white porcelain. The flavor, taste, and aroma are all very delightful. This is a lovely, enjoyable tea.


Xiǎo Jīn Sī Hóng Chá, 小金丝红茶, Small Golden Silk Threads Black Tea

Spring, 2019; var. Yunnan Big Leaf; Fengqing, Yunnan; buds only, fire baked; 1600-1900m.
#TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: 3g in 150ml for 20sec.@90deg. C

Dry leaf aroma: apricot and citrus;
Wet leaf aroma: dark, murky, vegetal;
Liquor: golden amber colour with vaguely musty aroma;
Mouthfeel/Taste: light body, tingling, mouthwatering, sweet finish;
Flavour: orange citrus, ginger, spicy, hint of cinnamon, vague honey finish;

Opinion: Light pleasantly aromatic tea with a spicy character and tiny, dry buds have a delightful, enticing, fruity aroma.


Yuè Guāng Měi Rén, 月光美人, Moonlight Beauty

Spring, 2019; var. jingu big white leaf; Autumn Tower in Erjinggu, Yunnan; 1 bud and leaf, dark withered, micro-fermentation process, loose leaf; elev. unknown. Today’s Tea, 今天的茶, Jīn Tiān De Chá.

Infusion: 3g in 150ml for 15-20sec.@85-95deg. C

Dry leaf aroma: sweet, fragrant, kinda like candies fruits or boiled lollies;
Wet leaf aroma: spicy, peppery, vegetal, black cardamom;
Liquor: very pale yellow colour, with a vaguely citrus peel aroma;
Mouthfeel/Taste: creamy, syrupy, mildly tingling and spicy, sweet;
Flavour: sweet, honeysuckle, bright, vibrant, light, hinting of sweet stone fruits;

Opinion: A large leaf, white Tea that is lovely in the cup. The dry leaves are a beautiful two tone color, with long pale, tender buds, which take on mixed forest colors when wet. I would definitely recommend seeking this tea out. It does not disappoint!


New English Teas – London Tea, 伦敦红茶, Lún Dūn Hóng Chá

#TodaysTea#今天的茶, Jīn Tiān De Chá.

Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C

Liquor: deep red colour with a mild, buttery, peppery, aroma;
Mouthfeel/Taste: mildly viscous, astringent, prickling, and vaguely oily;
Flavour: stark and robust, tannic, suggestions of grapefruit or bitter orange peel; very late onset of a mild sweetness.

Opinion: This #Tea is sharp, strong, assertive. Perfect as a pick me up for the 4:00 o’clock slump. A couple of quick cups of this and you’ll know what’s what.

It is hard however, to get to understand a Tea when there is a dearth of information about it. Nor does it make it comfortably possible to compare and contrast it with other teas in the company’s stable. I would consider it to be more characteristic of a breakfast tea rather than an afternoon tea.

Yet, contacting the company, this “London Blend” is apparently similar to their English Afternoon Blend ???

This suggests its details are something like this: Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m.

I wonder what the differences actually are? #EnglishAfternoon and #LondonTea, are vastly different teas, at least in my cups.