Author: Char Hu

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

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

    The dry leaves are yellow tinged dull green, smallish buds with an aroma that hints of melon, and stone fruits like white peach.
    The wet buds are plump and uniformly yellowy-green with brown stem breaks. They have a vegetal, green pea, and baby corn scent, with a hint of apricot when cool.

    3-4g of dry buds were infused in 150ml of water for 20 sec.@80-90 deg. C The brewed tea liquor is a pale yellow colour, with a faint, barely discernible sweet, fruity aroma. in the mouth it is thick, viscous, oily, with a lingering fresh, spicy, tingling, astringency, and the taste is florist-shop vegetal with a mild sweet fruitiness, and a mouthwatering bittersweet finish.

  • Gǔ Zhàng Máo Jiān Lǜ Chá, 古丈毛尖綠茶, Gu Zhang Mao Jian Green Tea

    C. sinensis var. Bi Xiang Zao; Guzhang, Xiangxi AP, Hunan province, high mountain; Spring, 2021, bud and one leaf, pan fired, hand rolled. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are curved and twisted and dark green to black in colour with a boiled lolly, caramel, honey aroma. The wet leaves have a vibrant yellow tinged green colour with a vegetal, stewed broccoli/cauliflower stems, baked chestnut, & sweet grass scent, when cooler.

    3-4g of dry leaf was infused in 180ml of water for 20-30sec.@70-80deg. C, producing a pale yellow, clear tea liquor, with a faint, buttery scent. in the mouth it is viscous, creamy, smooth, and mildly astringent with a mild, floral, suggestively meaty, creamy, luscious, taste followed by a mild herbal medicine finish.

    This tea is from Zhang Jia Zhe, and was brought to me by my son after a trip he took with his mum. In general I find this tea a pleasant drinking tea, however, I do seem to have some scratchy through episodes whilst drinking it, “fishbones” so to speak. All in all, an interesting and tasty tea.

  • Táiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea

    C. sinensis var. Jinxuan #12, Milk Oolong; Alishan, Taiwan, 1400m; Spring, 2020, 1 bud 2 leaves, light roast (naixiang) oolong process. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are a vibrant green, rolled into small pearls and have a subtle, herbaceous aroma with hints of apricot, and sweet melon. The wet leaves unfurl quickly and have large plump steams attached. The wet leaves have a butter and mildly floral scent.

    3-4g of dry leaf was infused in 200ml of water for 2-3min.@90-100deg. C. the brewed tea liquor is pale yellow in colour and has a faint almond, nutty aroma aroma. in the mouth it is smooth, viscous, creamy, mildly stimulating, and peppery, with a sweet and mildly bitter finish, whilst its taste is floral, mildly herby, with hints of orchid, a refreshing aftertaste, and touch of minerality on the tip of the tongue.

  • Lù Ān Guā Piàn Dā Chá, 六安瓜片大茶, Melon Seed Big (leaf) Tea

    C. sinensis var. lao cong; Baoer Shan, Anhui Province, 660~880m; Early Summer, May, 2021, mature single leaf, shade wilted, wok roasted, basket baked;

    #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves appear to be thin, twisted, and thyme green to black in colour, and has an aroma that is malty, with caramel, honey biscuit, sweet, and toasted chestnut notes. The wet leaves open up to reveal “pumpkin/melon seed shaped leaves with a bright yellowish-green colour, and have a duck egg, hempish? resinous, subtly sharp, and woody spice scent.

    2-3g (2 tsp) of dry leaves were infused in 180ml of water for 15-30sec. @75-85deg. C. The brewed tea liquor is a pale, bright, crystal clear, yellow colour with a vague barely discernible aroma. In the mouth it is crisp, stimulating, creamy, and viscous, with fresh and sweet finish, the taste is mildly biscuity, with milky, honey & malt biscuit notes.

    My instant reaction to this tea was, “Oh! That is so nice.” It has a delightful, long lingering, pleasant, & satisfying aftertaste (huígān, 回甘).

  • Content with Content Creation in this new Societal Media Space?

    When I was a lad, in the late 60’s to mid 80’s of late last century, The Media consisted of Broadsheets and Magazines (print media) Radio, and TV. Public discourse and input into political discussion took place through broadcasts, Letters to the Editor, Town Hall meetings, and the Ballot Box. With the exception of Letters to the Editor, the general public did not engage in Content Creation, but in Content Consumption. With the advent and development of mass access the Internet in the late 80’s and early 90’s, the public square moved online into bulletin boards, and online forums morphing into virtual community spaces and gave birth to the likes of Facebook, and the concept of the Virtual Public Square. 

    Around the turn of the millennium, “Traditional,” mainstream media began to feel the impact of their loss of control over Public Discourse and Dialogue, they were no longer the sole generators of Content: everyone online had become their own content creators, curating their newsfeed and online “social” engagement, thus morphing into what we collectively refer to now as “Social Media.” however, development does not stand still, the influence of Social Media has become so pervasive in today’s society that perhaps it should now be referred to more accurately as “Societal Media.”

     This is the new media landscape and Mainstream Media is struggling to keep control of social discourse. In the past, the “Editor” exercised great power over published letters and opinion, reportage and the form it took, and advertisements: where and when they appeared, if at all, especially in print media. However, while one media company may have chosen not to publish certain views and opinions of certain individuals, there were alternatives: the only way to silence a voice was to physically intervene in some manner.

    Today in the online world, there is little to no real competition at the provider level, this Social Discourse is now held “altruistically” in monopolistic hands. As such, dissenting voices, even of international leaders, can be silenced instantaneously. Through cartel like cooperation between corporate giants, such voices may not be able to regain a foothold in the Societal Media Space, let alone recover from the loss of followers and connections caused by Social Media Assassination. Having been a victim of this in the past, it is a subject indelible in my thoughts.

    Along with the shift in control over Public Discourse there is also a shift in the control of the form of Content Creation. “Fake News,” and “Individual Opinion” holding equal sway to “Expert Commentary” indicates there are fundamental flaws in the process of content creation.

    Access to many alternative “News Outlets” means that traditional domestic oriented “Propaganda” no longer holds the sway it once had. “Fact Checking” has become a game for online pundits but is no longer engaged in by mainstream Journalists until, “after the fact.” In this new Societal Media landscape, the ethics of journalism have seemingly been abandoned for a competition for attention with a myriad of cacophonic voices.

    The gate keeping of Social Discourse has shifted and continues to shift from Government, enabled by a compliant mainstream media, to corporate Social Media monopolies; and, real life social order, in once democratic countries like Australia, are taking on dystopian “Police State” tendencies, fueling further social upheaval. It seems no-one is “content” with the wild vibrance of the “Content” being now being created.

    Why is that, do you think? (Read that again and consider, is that one question or two?)

    In my early school years, “Critical Thinking” was a formal subject yet it was removed from the curriculum as I started my school journey. Learning to express an opinion or construct a reasoned, factual and logical argument was the guidance role of individual “English” teachers – to what degree was entirely at their whim; and debating points of view, became an after school social activity, more often than not.

    Now, as those members of my parents generation responsible for the direction in which school and social education in my country turned, shuffle off their mortal coil, we will see further the consequences and bear the burden of those choices: Societal Media is no longer confined to the online space, it influences our every moment and movement in daily life so much so, that anyone with a knee jerk reaction can instantaneously respond to the latest news, memes, talking head opinion, and public propaganda, or initiate a virtual “drive by” termination.

    Persuasive writing was about constructing an argument, and then presenting it in such a way as to encourage, recruit, or “persuade” the reader to accept that point of view. This is a fundamental precept in Debate; Advertising products and services; and, in the political influence of Social Governance.

    The rules of Debate are formal and strict. In Advertising, Informational and Emotional language either verbal, visual, or written is equally and effectively used. In “Social Governance” the mantra, “Never let the truth get in the way of a good story,” is king, as long as control of the populous is maintained.

    These are issues that at heart relate to “Truth,” and the control of its perception is at the core of the conflicts of opinion that we see today. There are several issues prominent that need a brief outline: a) Is truth immutable, or perceptual? b) Can, or should, truth as we individually perceive it be controlled or dictated to us? c) Is truth like a coin and our perception of it dependent on our position relative to the coin? and, d) Does government have the right to determine what is a permissible interpretation of my perception of truth and how I feel about it? Some of these are loaded questions for sure, but that’s part of the point.

    A coin is a three dimensional object, thus there are more than two ways to observe it. By treating a truth as immutable, like a coin, and our perception of it as being relative, it easy to demonstrate that “my truth” may just be your “propaganda” and vice versa, and that in the court of Public Opinion, one person’s political “Point of View” is another person’s “Fake News.” 

    Societal Media is the confluence of the virtual world of Social Media, and real life engagement is daily Civic interactions. For generations public education has abandoned issues of critical thinking and formal public discourse. Today such skills are desperately needed to combat propaganda, and so called “fake news;” to push back against and fact check so called “conspiracy theories;” and, to evaluate and challenge the performance of community leadership and those that administer authority based on claims of specific expertise.

    There is a power struggle going on between traditional wielders of power and new corporate monopolistic interests, where our abilities to interact in Civil Life both virtual and real can be fundamentally and devastatingly penalised through instantaneous censure, without recourse to review or appeal. Are we content with Content Creation in the modern Societal Media Space? I think not.

    There are problems across the board, generations in the making, that influence the creation of content today, and the way in which we respond to that cannot be redressed overnight. There are also fundamental Civic issues about control, gatekeeping, data security, and guarantee of engagement/access, that need to be addressed, and soon. Lastly, there issues of social order and the abusive use of executive control, based on unchallengeable claims to expertise and authority or the truth, that have significant impact on the day to day lives and freedoms of a populace.

    The enablement of safe civic interaction that does not violate individual sovereignty is paramount to a civil society. Thus, visionary leadership that values educating the populace in critical civic skills is what is needed rather than propaganda taking the place of adherence to fact checked, and critically evaluated assertions, especially with any claims to authority based on “truth.”

    Critical and logical thinking, reasoned discourse based on the rules of debate, and respectful refutation of contrarian points of view rather than censure, are essential skills that all persons engaged in Societal Media Content Creation need. We should be content with the Content, but we are not. Instead, we are tearing the world apart because we don’t want to be told how to think, yet at the same time, most of our society no longer knows how to think. The push back is still there but have the skills been irrevocably lost? I hope not.

  • Shēng Tài Chá Lǜ Chá, 生态茶绿茶, Ecological Tea Green Tea

    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#Tea#茶#Chá.

    The dry single buds have sage green and mottled appearance with a spiced egg biscuit aroma. The wet leaves appear to be plump and pale green in colour with a spicy and peppery aroma.

    3g of dry buds where steeped in 150ml of water for 10-30sec@90deg. C.

    The brewed tea liquor is a pale yellow-green colour with a buttery, bready, mildly cinnamon spiced aroma. In the mouth it is moderately viscous, creamy, smooth, stimulating, and mouthwatering, with a metallic, sweet finish. The taste is bready, malty, light, peppery, mildly astringent, and had a sweet, lingering lemon-citrus aftertaste.

  • Méndǐng Huáng Yá Chá, 蒙顶黄芽茶, Mending Yellow Bud Tea

    C. sinensis var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mending Shan, Sichuan, 1000m; Spring Equinox, 2020, single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves a single buds around 1.5cm long with brown, yellow, green, and silver tints, and have a herbal, nutty, and unscented white rice aroma. The wet leaves are uniformly yellowy-green in colour, have a fat and spongy texture, along with a vegetal, cooked peas aroma which fades to a mild sweetness when cool.

    3.3g of dry leaf was steeped in 120ml od water for 20-30sec.@80-90deg. C. The brewed tea liquor is a pale yellow colour with almost no scent; In the mouth the tea is viscous, and syrupy, with a malty or honey-like, lingering sweet finish which tapers to a mild astringency, while the taste is vaguely like the dry leaf aroma, malty, with elusive nutty rice notes, and retronasal touches of honeysuckle, lemon, and orchid.

  • Fú Dǐng Bái Chá, 福鼎白茶, Fuding White Tea, Bai Mudan (White Peony)

    C. sinensis var. dabai; Spring, 2017; Tea Master Wu Zhijian, Puding Pan Xi, Dayang Shan, Fuding, Fujian. 700m; hand plucked, bud and 2 leaves, White Peony Grade 2, white tea process. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Light and dark green leaves with silver grey furry buds, significant amounts of brown leaf, what a carob, candy cane, black cherry aroma. The wet leaves display olive green and brown colors, and have a vegetal, candy sweet, honey aroma.

    3g of dry leaf was steeped in 150ml of water for 20sec@80-85deg. The brewed tea liquor is golden yellow, sparkling color, with a chestnu,t and broken peach pit aroma. In the mouth it has a luscious creamy texture, mildly stimulating and fresh on the tongue, lingering sweetness with lasting retronasal carob hints and refreshing finish on the palate followed by late onset of fish bones in the back of the throat. Flash steep for 10 sec@90-95deg. C more pronounced minerality in the lingering, mouthwatering finish.
    Longer infusions give an initial slightly sour impression that mellows into tartnesss and gradually dicipates, giving way to a sharp minerality.

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

    C. sinensis var. yunnan big leaf; Fengqing County, Yunnan Province, 1600-1800m; Spring 2018, buds only, Yunnan black tea process. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are black and gold, thin, twisted buds with a malty, tropical fruits, passionfruit, dried mango, liquorice, creme caramel aroma. The wet leaves re uniformly brown, plump and have a cocoa, hot chocolate, malted milk aroma.

    3g of dry leaves were steeped in 150ml of water for 10-30sec.@95-100deg. C followed by a 10sec. pour. The brewed tea liquor is a deep orange/red colour with a nutty, shortbread biscuit scent. in the mouth it has a moderate viscosity, creamy, mouth-coating, and lingering sweetness, with a mildly stimulating, mouthwatering finish. It has a mildly sweet, fruity back palette, with a pale malt, and pleasant, soft, nutty aftertaste.

  • Mid-Autumn Festival Wishes

    Happy Mid Autumn Festival, 中秋节快乐, Zhōng Qiū Jíe Kuài Lè. I wish you happy times with, family, friends, good food, and good drink.

    Thank you for considering my Tea Musings over this past year.

    When you look into you cup of tea, the moon is always full. 😁