茶笔 Chá Bǐ – The Tea Pen

Category: 茶笔 Chá Bǐ – The Tea Pen

  • A Chance Introduction to a Founder of Gurung Natural Himalayan Teas

    Today 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 out to be the Turmeric, Ginger, & Camomile tea: I found it to be lightly spiced and well balanced flavour-wise. Most enjoyable.

    If you get the chance try their teas and support their initiative to empower people to improve the quality of their lives. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

  • Fèng Jiǔ Dà Jīn Zhēn Diān Hóng Chá, 凤九大金针滇红茶, Feng Jiu Golden Needle Yunnan Black Tea

    C. 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 fruity blackcurrant scent.

    3g of dry leaves were infused in 150ml of water for 20-30sec.@85-90deg. C., producing a brewed tea liquor that is orange in colour, with a very faint aroma, pale barley malt aroma with hints of blackcurrant. In the mouth it is thick, creamy, spicy, stimulating, and sweet, while the taste is malty, sweet, peppery, and mildly fruity with retronasal cinnamon hints.

    Unlike other Dian Hongs, this particular sample of tea tends more to the spicy, than the chocolaty, sweet arena making it a pleasant change and delightful tea to drink. It is unknown if this is a hybrid tea of taliensis and assamica, or if it is an older, single varietal style.

  • 茶笔 Chá Bǐ – The Tea Pen

    Today 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 Tea have gone hand in hand through out the ages. Great Sages have waxed lyrically about the qualities of tea, with both Brush and Pen.

    I ain’t no great sage, but I do have thoughts on and around tea, and as a mindfullness action, it is a mode of focus to use the same”Pen” to write down my thoughts on tea. However, this is the digital age and the “Pen” is all but extinct.

    When I look at the way I first draft my thoughts, I scribe those thoughts with my index finger on the touchscreen of my phone. My finger is my pen, and it is a little short and thick… chubby, you might say…

    Sound, like the flow of water from the kettle, and the fall of tea leaves into a tea pot, (ASMR) leads us towards an engaged mental state. Say it slowly, “chu..bbi…” …Chá …Bǐ… The sound Chá (茶) in Chinese speaks of “Tea” and Bǐ (笔) invokes the concept of a “Pen.”

    I write of tea using my finger, it is my pen, my 茶笔 (Chá Bǐ)… my “chubby” Tea Pen! 😜

    You can find my Tea Blog at https://theteapen.com

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

  • 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.

  • Fenghuang Ya Shi Xiang Wulong Cha, Phoenix Duck Shit Fragrance Oolong Tea

    Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas.

    #TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m;

    Infusion: 3g in 150ml for 25-30sec.@95deg. 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: A pleasant, spicy, aromatic tea, with an interesting and entertaining name. However, it’s two year recommended shelf life may now be indicative of a diminishing presence of light and fruity flavors and aromas.

  • Feng Huang Ya Shi Xiang Tea. Phoenix Mountain “Duck Shit” Fragrance Tea

    #TodaysTea: Spring, 2017; var. yashixiang; Lintou Village, Chaozhou, Guandong; small leaves, no buds, oolong; 1300-1400m

    Dry Leaves: scantily pungent, evasive, elusive, taunting hints of wood smoke
    Wet Leaves: spicy, long pepper, cinnamon, nutmeg, horseradish, fragrant, aromatic
    Liquor: buttery/creamy, peppery, mildly astringent, delicate, xmas biscuit, prickly ash
    Aroma: elusive, vague, a touch of unripe white peach, late elusive hints of coal tar after drinking.