茶笔 Chá Bǐ – The Tea Pen

Category: Black Tea

  • Dòu Kòu Bō Sī Hóng Chá豆蔻波斯红茶, Persian Black Tea with Cardamom

    C. sinensis var. sinensis, April-October, 2022?; Alborz Mountains, Gilan Province, Iran; 500-1500m, bud and 2-3 (young) leaves, Black tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    This Tea is grown in the north of Iran, close to the Caspian Sea, along the Alborz mountain range. It is a black tea that is brewed with 2 to 3 pods of green cardamom, and kept warm on the top of a samovar. I should mention that the tea is not stored with cardamom, but rather the grenn cardamom pods are first lightly crushed and then added to the tea pot to steep with the black tea leaves.

    This is the first time I tried this tea. It was quite tasty, and reminded me a little of Earl Grey, but without the heady floral note. All the scent comes from the cardamom. It is typically served in various ways. In this case it was served with some dried dates. The mild sweetness of the dates balanced well the astringency and slight bitterness of the Tea. It is well worth trying.

    As I passed by this market vendor, who was also hawking saffron and dried fruits, I was immediately entranced by his red tea pot. Farhad the vendor, told me that this pot was quite old and the image on the side is of Naser al-Din Shah Qajar, who was the fourth Shah of Qajar, Iran. The pot is apparently around 100 years old. When I took a closer look at it, it certainly showed time honoured ware and tear, and been looked after well.

  • Tāng Pǔ Sēn Wú Kā Fēi Yīn Hóng Chá, 汤普森无咖啡因红茶, Thompson’s Decaf Tea

    Spring 2020, blended and packaged February 2021;C. sinensis var. assamica, Second Flush; possibly from Borengajuli, Hajua, Bukhial Tea Estates, Assam, India, blended and packaged in Belfast, Ireland; 90-120m, second flush pekoe fannings(?) CTC black tea process, CO2 decaffeination(?) 2g of tea dust in 0.6g paper teabag; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves smell mildly dusty with a hint of sweet apple while when wet they have a stewed vegetal aroma.

    Single infusion of 2g in 180ml for 15-20sec. @100°C. The tea liquor has a rich copper colour with a golden meniscus tinge, and almost no noticeable aroma with an ever so slight hint of biscuit.

    It has a moderate to watery viscosity, astringent, coupled with late tingling sensations on the tongue. The taste is slightly woody, with a dry earthy pepperiness, a hint of nuttiness, and a notable but not unpleasant tannic note.

    Opinion:  This tea is described as a Decaf Blend which has succeeded in retaining it’s taste and flavour, despite the decaffeination process. It was apparently awarded, ‘Two Gold Stars’ in 2018 by the Guild of Fine Foods for its taste. This is not a tea for quiet contemplation. Rather, it is  probably best described as elegantly robust and suited for Afternoon Tea in a bright and busy environment where the focus is not the tea, per se. It neither assails with its character nor inspires, rather it is discretely supportive and understated in it, “Yes, I’m still here, and I’m here for you.”

  • Dà Jīn Zhēng Hóng Chá, 大金针红茶, Big Golden Needle Black Tea

    Spring 2020; var. 凤九 Féng Jiǔ (Phoenix No. 9); Lincang, Fengqing, Yunnan; bud only; 1600-1900m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The aroma of the dry leaves is malty, spicy, aromatic; whilst with leaves are slightly smokey, acrid , spicy, cinnamon, cooked apple, spiced pear and mild suggestive of Brettanomyses;

    I infused 3-4g of golden buds, in 180ml of water, for 5-10sec.@90-95deg. C.

    The colour of the liquor is bright golden, brassy colour, with faint, subtle spiced pear aroma.

    In the mouth, the sensation is tingling, mouth coating, syrupy, creamy, with a sweet finish; whilst the taste is almost neutral, spicy (sweet spices) and mellow in flavour, with mildly malty and sweet fairy floss finish.

    Opinion: This Tea is very present, with a noticeable, forward palate resplendent in its spicy  freshness, hint of minerality, and sweet finish. Very pleasant.

  • Huáng Jīn Bái Lù (Chuān Hóng Chá), 黄金白露(川红茶), Golden White Dew (Chuanhong Tea) Chuan Hong Black Tea

    C.sinensis var. zaobaijian; Spring (before Qingming) & Autumn (after Bailu), 2020; Xingshi Tea Co., Ltd., Julian County, Yibin City, Sichuan Province. 800-1200m; fine, single buds; blend of late Autumn tea with some early spring tea, Chuanhong black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá #Tea, #茶, #Chá.

    Small golden brown buds, some with darker/black ends with  biscuit, chocolate, caramel, dark stone fruit, white peach aroma.

    The wet leaves are a uniform, vibrant, brown colour, with a cotton candy, light caramel, slightly acrid (like wood-smoke tar) aroma with hints of rose.

    4g of dry leaf (1 sachet) was infused in 100ml of water for 20sec. @90-95deg. C producing a brewed tea liquor that is  copper-red in colour with a soft, sweet, malty, rose, aroma and transient fruitiness. in the mouth it is thick, creamy, mildly astringent, and sweet, whilst the taste is sweet, malty, like milk chocolate, with a rose-like floral scent lingering in the cup. 

  • Wèn Xiāng Jīn Zhēn Diān Hóng Chá, 问乡金针滇红茶, Yunnan Gold Needle Black Tea

    Autumn, 2020; var. Camelia sinensis; 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 fruity & 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.

  • Níu Yā Shān Hóng Chá (Gāo Xiāng Chá), 牛丫山红茶(高香茶), Niuya Mountain Black Tea (Gaoxiang Tea)

    C. sinensis “Fuding” Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, predominantly golden buds, black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are a mix of black leaves and golden buds with an aromatically fruity aroma, suggestive of apricot and peach. The wet leaves are uniformly burnt umber in colour, with a fruit salad and spicy scent, with latent hints of cinnamon.

    4g of dry leaf was infused in 120ml of water for 20-30sec. @95deg. C., producing an orange coloured brew tea liquor with a faint grainy aroma. The mouthfeel is viscous, thick, stimulating, mildly mineralish, with a sweet finish, whilst the taste demonstrates fragrant hints of apricot, with a retronasal peach aftertaste.

  • Níu Yā Shān Hóng Chá (Huā Yuán Chá), 牛丫山红茶(花园茶), Niuya Mountain Black Tea (Garden Tea)

    C. sinensis “unknown”; Niuya Shan, Majiang, Guizhou, >1200m; Spring 2021, bud and 1-2 immature leaves; cultivated tea trees planted in former market garden beds, small fine oxidized buds and some broken tips, black tea process similar to Qimen-style. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    Wet leaf aroma: charcoal, & rose;

    Infusion: 3g in 150ml for 20sec. @80-85deg. C Liquor colour & aroma: orange to ochre colour, very malty aroma;

    Mouthfeel: stimulating, moderate viscosity with a water taper, mildly astringent, mineral, fresh

    Taste: malt and carob, hint of tobacco.

  • Níu Yā Shān Hóng Chá (Yě Shēng Gǔ Shù Chá), 牛丫山红茶(野生古树茶), Niuya Mountain Black Tea (Wild Old Tree Tea)

    C. sinensis “unknown” wild arbor trees; Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, wild arbor tea treas, >100y.o; hand-picked, semi-manual black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are largish, twisted, whole leaves with a dark brown colour, whilst the aroma hints of malt, dried dates, and malt biscuit, with a mildly pungent note. The wet leaves consist of brown to dark brown buds, leaves, twigs and stems which exude a slightly vegetal, pungent, spicy aroma, with hints of cinnamon.

    3g of dry leaves were infused in 120ml of water for 20sec. @85deg. C., producing a brewed tea liquor that is a deep gold to ochre colour, with a faint, almost indiscernible florist shop aroma, followed by a latent sweet peach and candy scent left in the empty cup. In the mouth it is viscous and creamy, stimulating and fresh, and has a pleasantly mild astringency. The taste is suggestive of allspice, chrysanthemum, has a slightly vegetal the middle palate, a caramel sweetness, and a late cinnamon retronasal note.

    This is a tea made from wild old arbor trees that are over 100 years old and has undergone some hand processing in its production. It is a very tasty and interesting tea, that speaks quietly and lingers on as a pleasant, soft minerality in the aftertaste long after decorating the empty cup with hints of ripe, sweet, golden fleshed peaches.

  • 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.

  • Huáng Jīn Bái Lù (Chuān Hóng Chá), 黄金白露(川红茶), Golden White Dew (Chuanhong Tea)

    Chuan Hong Black Tea; C.sinensis var. zaobaijian; Spring (before Qingming) & Autumn (after Bailu), 2020; Xingshi Tea Co., Ltd., Julian County, Yibin City, Sichuan Province. 800-1200m; fine, single buds; blend of late Autumn tea with some early spring tea, Chuanhong black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

    Small golden brown buds, some with darker/black ends with biscuit, chocolate, caramel, dark stone fruit, white peach aroma.
    The wet leaves are a uniform, vibrant, brown colour, with acotton candy, light caramel, slightly acrid (like wood-smoke tar) aroma with hints of rose.

    4g of dry leaf (1 sachet) was infused in 100ml of water for 20sec. @90-95deg. C producing a brewed tea liquor that is copper-red in colour with a soft, sweet, malty, rose, aroma and transient fruitiness. in the mouth it is thick, creamy, mildly astringent, and sweet, whilst the taste is sweet, malty, like milk chocolate, with a rose-like floral scent lingering in the cup.