During the, “White Dew” season, in the Autumn of 1959, some farmers picked super fine golden buds and turned them into black tea. They then sent this tea to Chairman Mao as a tribute, for which he thanked them.
Since then, Huáng Jīn Bái Lù Hóng Chá, 黄金白露红茶, Golden White Dew Black tea, from Yibin in Sichuan has been a rare, eclectic, and sought after tea, that is a mystery in the West and still, apparently, relatively unknown in the East — more tomorrow.
C. sinensis var. Assamica (Yunkeng Shihao); Lincang, Fengqing, Yunnan, 1600-1900m; Spring, 2019, mostly buds or bud & 1 leaf, fire baked. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.
Large golden to dark brown elongated buds witan aroma like cherry and dark chocolate, malty, sweet; The wet leaves are uniformly brown with a sweet, malty aroma, with hints of wild meadow honey;
3-4g of dry leaves were infused in 150ml of water for 20-30 sec.@90-100deg. C. The brewed tea liquor has a deep, rich, orange colour, with a soft, sweet pale malt extract aroma. In the mouth it is tingling, sweet, astringent, moderately thick in texture, and tastes like seville orange peel, and pale malt, vaguely nutty like brazil nuts, with a lingering tart, sweet finish.
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.
Salty Tea has been drunk by many people from different countries, for various reasons, and #Vegemite as a #Bovril/#Bonox beverage substitute has long been drunk in Australia.
Here, I combine Australian grown #Nerada Black Tea with Vegemite to produce a mildly flavoured black tea that has the Vegemite aromatics, and leaves a soft, lingering, salty finish.
Recipe:
1 tsp Nerada CTC Black Tea per cup, plus 1 tsp for the pot
1/8 tsp Vegemite per cup
Boiling water, steep for 2 min.
Recommended: Whilst it is ok to put the Vegemite in the pot for a single serve, it is better to serve the Vegemite on the side, Russian Samovar Tea with Jam style, so drinkers can adjust the flavour to taste.
Additional Considerations: In the tradition of Himalayan, Central Asian, and Northern Steps Tea cultures, milk, butter, and/or puffed millet can also be added according to taste.
Just don’t use Nutella, that would be disgusting! 🤪🤪🤪🤪
Spring, 2019; C. sinensis var. da yezhong; Fengqing, Lincang, Yunnan, elev. 1000+m; young buds to bud & one leaf, hand-picked, dianhong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.
Infusion: 5-6g in 150ml for 10-20sec.@100deg. C (10 second steep with a 10-12 second pour.)
The dry buds have a bright, vibrant golden colour with dark brown to black tips and edging, smelling sweet, and robustly malty. When wet these fat buds take on a uniform brown colour and exude a light smokey, campfire aroma, with undertones of molasses, malt, and black peppercorns.
The liquor brews brassy golden to relish brown in colour and has a mildly spicy, nutty, malty aroma. In the mouth it is thick, viscous, creamy, and mild tingling on the tip of the tongue, leaving a salivating finish.
In the whole this tea exhibits flavour notes that are malty, honey-ish, mildly bitter and spicy, like long pepper and ginger, with a lingering sweet finish.
Spring 2016; from Yunnan; C. sinensis var. da yezhong (Yunnan big leaf); bud and 1-2 leaf, sun-baked, 300+ y.o. trees; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá., #Tea, #茶, #Chá.
Infusion: 4-5g in 150ml for 20sec@90deg. C
Long, twisted, dark brown, dry leaves interspersed with gold and grey, that smell rich & dark, like plums, raisins, dates, and a touch of dried tangerine peel. The wet leaves smell earthy, & woody.
The Liquor brews an amber yellow colour with a mild, cinnamon, and honey aroma. It has a moderately viscous texture, mild stimulation with a minty fresh character, with mouthwatering, sweet fresh finish, and presents a soft malty presence, with slight honeyish, sweet, floral taste.
Opinion: This is a very enjoyable tea to drink. From dry leaf to cup, it provides a lovely, sensory journey without complication, or olfactory challenge. It is robust enough to withstand many quick infusions without losing its gentle character along the way.
Dry Leaf Aroma: cut flower stems, malt, dried tangerine peel, mildly Smoker; Wet Leaf Aroma: alllspice, cumin, bitter orange; Liquor: reddish-brown colour with a sharp, pungent, mildly smokey, & bitter floral, aroma; Mouthfeel: slippery, viscous, tingling, biting, with a sweet finish, & lingering bitterness; Taste: creamy sweet with orange blossom retronasal notes and lingering bitter orange finish.
Opinion: this tea is notably floral and bitter without being acrid or ashen in taste. As a breakfast tea, this would go well with crumpets and Seville orange marmalade.
***This tea was provided by the Anhui Keemun Black Tea Development Co.
Dry leaf aroma: smokey, peat, dried orange peel, dried longan; Wet leaf aroma: more pronounced smokiness; Liquor: bright orange colour, with hints of malt; Mouthfeel: medium to thin texture, prickly, astringent, drying, salivating, slight lingering sweet finish; Taste: tannic, woody , bitter orange, retronasal hints of smoke, tobacco, and malt;
Opinion: This is very different to the previous two teas, dark, wet campfire flavors and aromas, without being murky; uncompromising or apologetic, this is definitely an assertive tea.
Spring, 2020; var. zhuyezhong; Qimen, Huangshan, Anhui; bud & 1 leaf,, congou black tea process; 600m. #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 330ml for 2-5min.@90deg. C
Dry Leaf Aroma: dried tangerine peel, dried plum, raisins, a hint of malt; Wet Leaf Aroma: sharp, aromatic, hint of orchid, and chrysanthemum stems; Liquor: brown-red colour with a mild aroma Mouthfeel: creamy, moderately viscous, astringent, tannic, with a fresh, lingering and tingling aftertaste; Taste: strong, mildly floral, mildly sweet, with an undertone of minerality.
Opinion: This is a strong robust tea, with a distinct, characteristically, “Black Tea” taste without the strong spicy-floral notes of some other astringency-forward black teas.
***This tea was provided by the Anhui Keemun Black Tea Development Co. Jenny Jiang
Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying → refining, congou processing breaks the leaves to 8-10 mm length; 600m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 4g in 150ml for 20-25sec. @90deg. C
Dry Leaf Aroma: malty, floral; Wet Leaf Aroma: aromatic, sharp, piney; Liquor: brown-red liquor with golden surface ring, as well as a notable floral, and palm sugar fragrance; Mouthfeel: moderate body/viscosity, astringent, tingling, stimulating, sweet, Taste: mildly smokey, spicy, honey sweet, with floral hints of lavender;
Opinion: This is the first #Keemun tea that I have tried. It seems to have a latent minerality that underpins the more dominant floral notes, as well as a mild, pleasing astringency. It drinks well, both when hot, and when cool.
***This tea was provided by the Anhui Keemun Black Tea Development Co. Jenny Jiang
