茶笔 Chá Bǐ – The Tea Pen

Category: Aged White

  • Lǎo Bái (Chá Bīng), 老白(茶饼), Old White (Tea Cake)

    C. sinensis var. Dabai; high mountain tea, Fuding City, Fujian Province; Spring, 2017, bud & 1-2 leaves, shoumei, aged, 100g pressed tea cake; . #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    brown to black pressed dry leaves with a hint of faded sage green and silvery buds. The smell mildly aromatic with vague hints of cinnamon, and a suggestion of mint. The wet leaves retain their dry coloured have a rich, dank aroma, along with hints of dried raisins, and prunes.

    3-4g of dried leaves were broken off the tea cake and infused in 150ml of water for 25-30sec@95deg. C. The brewed tea liquor is a pale brassy colour, with aromatic hints of sultanas, currants, and lychee. In the mouth it is creamy, moderately thick, milky, smooth, mildly spicy and stimulating with a mildly malty sweet, spicy, cinnamon, & nutmeg, slightly nutty taste, with an underlying, lingering minerality, and fresh finish.

    I’ve drunk this tea before and found it most enjoyable. Afterwards I took one cake and broke it up into a ceramic tea caddy and let it age, air, gas off in the caddy. The prune-like character of the wet leaves was even stronger and sweetly richer. The first steep was longer to basically to open the leaves, Whilst I drank it, I didn’t focus on it. With subsequent infusions I had the opportunity to relax and enjoy the tea for what it is.

  • 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.

  • Gāo Shān Gòng Méi Chá, 高山贡眉茶, Gaoshan Gongmei Laobai Cha, Alpine 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.

    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 taste with hints of tangerine and grapefruit, and a mouthwatering, freshmint finish.

  • Gāo Shān Gòng Méi Chá, 高山贡茶, 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;, 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 dried tangerine peel, stepped for 4-5 min. I’ve been told that whilst on the vaccine I should not drink strong tea. Now, from published, Chinese research, tangerine peel may be good at combating the Corona Virus, and from Five Element Theory, Old white Tea can be drink anytime. So, needing something more than just warm or cool water, I’m drinking this tea.

  • 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.

  • Fú Dǐng Bái Chá Huāng Yě Dà Yè Zhān, 福鼎白茶荒野大叶砖, Fuding WhiteTea, Wild Big Leaf BrickTea

    #TodaysTea, #今天的茶, late Spring, 2012; var. 荒野大叶, Huāng Yě Dà Yè (Wild Big leaf); Fuding, Fujian; leaves, with some stems, old #wildtea trees, slightly fermented, pressed tea brick; 650-900m

    Infusion: 7g in 150ml for 20-30sec. @100deg. C

    Dry leaf aroma: fruity, chestnuts, a citrus sharpness;
    Wet leaf aroma: damp leaf litter, tobacco;
    Liquor: deep amber colour with a mild, milk aroma and faint sweet, spicy hints;
    Mouthfeel/Taste: Thin, moderately creamy, with a fresh, peppery bite, with a late sweet finish;
    Flavour: spicy, peppery, fresh, with suggestions of camphor and mint;

    Opinion: A subtle, clean, refreshing tea. Pleasant. Biggest tea leaves I’ve ever seen. As such, it is highly recommended to steep this tea longer, or boil it, to get the fullest flavour from it. Definitely worth chasing down.

  • Gāo Shān Tài Lǎo Bái Chá, 髙山態老白茶, Alpine Mountain Old White Tea

    #TodaysTea, #今天的茶 – Autumn, 2013; var. dabaihao; Guanyang, Taimushan, Fuding, Fujian; bud & 1-2 leaves, Weidao micro-fermentation, aged pressed cake; 900m.

    Infusion: Percolator – 10g in 1L for 10min@100deg. C

    Dry leaf aroma: spicy, must, long pepper, cinnamon, dried tangerine peel;
    Wet leaf aroma: woodsy, fragrant, tangerine peel;
    Liquor: deep red colour, with hints of tangerine, pepper, and caramel in the aroma;
    Mouthfeel/Taste: creamy, sweet, light astringency, slight tart bitterness, lingering spicy tingling on the tip of the tongue;
    Flavour: earthy, hints of tangerine peel and kumquat, with a sweet, cinnamon finish;

    Opinion: “Chalk and Cheese!” This #OldWhiteTea is very different to its loose leaf cousin. Where is was like an explosion of Spring, this tea is full on Winter. Deep, complex, reserved. A very sedate, contemplative, tea.

  • Gāo Shān Gòng Méi Lǎo Bái Chá, 高山贡眉老白茶, High Mountain Tribute Eyebrow Old White Tea

    #TodaysTea, #今天的茶 – Autumn, 2017; var. Dabai (big leaf); Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged; 650-900m

    Infusion: steeped – 4g in 500ml for 5-10min.@90-95deg. C

    Dry leaf aroma: floral, fruity, fragrant, apricots, and orange blossom;
    Wet leaf aroma: mild, earthy, damp forest floor, pleasant;
    Liquor: Golden Amber colour with a cooked vegetable aroma with hints of malt/honey;
    Mouthfeel/Taste: creamy, viscous, tingling on the tongue, no throat sensations, all top of the tongue;
    Flavour: sweet, lingering, fresh and peppery like mint or menthol.

    Opinion: What I still find interesting about this tea is as you continue drinking it, it’s how it’s complexity and flavour develops as the tannins start to slowly present themselves.

  • Gaoshan Gongmei LaobaiCha, High Mountain Tribute Eyebrow Old White Tea

    #TodaysTea; 2017, Autumn; var. Dabai; #Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf;

    Dry leaf aroma: floral, fruity, fragrant, apricots, and orange blossom;
    Wet leaf aroma: mild, earthy, damp forest floor, pleasant;
    Liquor: Golden Amber colour with a cooked vegetable aroma with hints of malt/honey;
    Mouthfeel: creamy, vicious, tingling on the tongue, no throat sensations, all top of the tongue;
    Taste: sweet, lingering, fresh and peppery like mint or menthol.

  • Gaoshan Gongmei Fuding Old White Tea

    1yr • 1 year ago#todaystea#GaoshanGongmei#FudingOldWhiteTea; Autumn 2017; var. Dabai; Fuding, Fujian Prov.; gongmei picking, sun dried, cooled and aged; high mountain tea.

    The dry leaf aroma is a fruit salad explosion! Peach, tangerine, banana, mango… it’s wild!

    The wet leaf however is a complete contrast, leaf liter, Forest floor, wet burnt wood, spicy.

    The liquor promises hints of apricot, is thick, viscous and syrupy, and light in color.

    Intriguing!

    The burnt wood, lingers mildly in the back of the palate like a fond camping memory.