茶笔 Chá Bǐ – The Tea Pen

Category: Black Tea

  • Zhèngshān Xiǎozhǒng Hóng Chá, 正山小种红茶, Lapsang Souchong Black Tea

    Spring, 2018; var. xiao zhong (small leaf); Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood smoked; 1100-1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: a) 10g tea, b) 20g tea 100ml hot water flashed, topped up with 9000ml chilled, Nongfu Spring water and steeped overnight in the refrigerator, then carbonated with a sodastream device.

    Opinion: At CBCE 2021, I recently learned that carbonated tea is becoming more and more a thing. Apparently, a China-based, beverage maker, (Daniel de Smedt,) is exploring the marketability of carbonated Zhèngshān Xiǎozhǒng Hóng, which is, fascinating!

    There is quite a substantial difference in taste with a change in the amount of tea steeped. Interestingly, there is a notable tartness, sourness, that stimulates the sides of the tongue which may be due to the tea’s interaction with the carbonation.

  • “Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá

    “Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá; Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various. #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: Steep for 2-3min in 375ml@100deg. C

    Opinion: This would have to be one of my goto favorites from #Vadham Tea. It has a light and delicate flavor, is hard to overbrew, and has a pleasant aftertaste. It is a great tea for the afternoon but if you prefer something strong for the morning, this is not that tea.

  • Twinings English Breakfast Tea, 英式早餐茶, Yīng Shì Zǎo Cān Chá

    Best Before: 13.07.2023; var. Assamica blend (Kenya, Malawi, Assam, Indonesia, China); Prod. Poland; Broken Orange Pekoe Fannings (BOPF) in folded paper bag without metal staple, black tea process; elev. unknown. #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 2.07g for 2-3min. in 375ml@100deg. C.

    Opinion: Twinings of London’s history as a tea supplier and blender goes back to 1706. It certainly has a reputation for “premium” tea for a premium price, yet it is also a flagship target, in the battle against, “teabag tea” by traditional or orthodox tea producers, and proponents of whole leaf, single origin teas.

    Is such a situation fair? Absolutely! Especially when its tea bag offerings hit the store shelves at more than twice the price of its competition, without noticeable difference in quality either in packaging, or in the cup.

    There is no doubt that this tea is convenient, but in spite it occupying a pedestal for my entire life, to date, there is nothing about it to recommend its place there, other than open faced, shameless, bragging rights that one is happy to waste money, on nothing more than a brand name. Luxury in name only, unfortunately.

  • Vahdam Tea Darjeeling Spring Black Tea, 大吉岭泉红茶, Dà Jí Lǐng Quán Hóng Chá

    #VahdamTea, #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: Steep for 2min in hot copper pot.

    Opinion: Teabags! For several years all I’ve heard is that, “Tea Bag Tea” is bad tea because it’s alleged that the paper bag contents are tea dust and floor scrapings. Not a pleasant image.

    Yet, over that time, various companies have tried to gussey-up their bags with cotton, silk, and nylon, changing the shape in different ways, even pyramid shaped!

    The issue however, is not the bags per se but the contents. It always has been. Today, I find the argument against Tea Bag tea to somewhat loose its power as the contents have vastly improved especially with whole leaf teas.

    IF Tea bags are still an issue? THEN they are so, for environmental reasons. Being made from nylon, one must consider what happens to the waste bags after consumption?

    With millions in the making, and their small size, what stops them getting into the environment and our water and sea ways? What stops them becoming micro plastics and fish contaminants?

    The shape of the pyramid Tea Bag is great and it does facilitate good brewing of whole leaf tea, but perhaps manufacturers and the tea industry needs to revisit the waste management side of the equation?

  • Méi Zhàn Jīn Jùn Mèi, 梅占金骏眉, Mei Zhan Golden Eyebrow Black Tea

    Spring 2020; various cultivars; (Hydron Gao Tonglin Tea) Nanping, Fujian; bud only; elev. unknown;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 4g in 180-200ml for 20-30sec.@100deg. C;

    Dry Leaf Aroma: rose, lychee, hint of soft citrus;
    Wet Leaf Aroma: slightly acrid like cold fire place, slightly floral, slightly sweet;
    Liquor: pale amber with a slightly vegetal presence;
    Mouthfeel: thick, creamy, viscous, tongue tingling, metallic;
    Taste: buttery, pear, melon, some honey notes, hint of breadiness;

    Opinion: Compared to yesterday’s tea, this couldn’t be more different, colour, flavour, aroma, texture; is like chalk and cheese. On first impressions, this tea kinda reminds me of Turkish Delight. It is quite noticeably floral but subtle. It has body and understated elegance. It is indulgent, like a full body oil massage, under the shade, in the mountains, on a warm Spring afternoon. In essence, it is a rather contemplative tea.

  • Wǔ Yí Hóng Chá Jīn Jùn Mèi, 武夷紅茶金骏眉, Bohea Tea Golden Eyebrow Black Tea

    Spring 2020; var. Wuyi Caicha; (Lester Paul (Doctor of Judicial Science) ) Wuyi Shan, Nanping, Fujian; buds only, (xiao chi gan?) unsmoked; >1200m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 1 sachet (4.68g) in 180-200ml for 20-30sec.@100deg. C;

    Dry Leaf Aroma: malty, bready, hints of rose, prune, and dates;
    Wet Leaf Aroma: sultanas, raisins, currents, a hint of apricot;
    Liquor: red amber colour with strong, malty and carob aroma;
    Mouthfeel: thick, viscous, oily, stimulating, with a late, bitter onset;
    Taste: carob, bready, raisins and dates, hints of rose, with lingering mineral after taste;

    Opinion: It is hard for me to express how I feel about this tea. Everything about it is strong, brash, opinionated, “in your face” aggressive, and, … perplexing. I was never a fan of carob, and this tea has it all over from aroma to taste, it screams, “carob!” like some demented child overacting its floor-time. However, once past that the tea has a subtle, sweet, lingering, and enticing charm. I’m really quite flummoxed. I will definitely have to drink more of it.

  • Zá Jiāo Jīn Sī Diān Hóng Chá, 杂交金丝滇红茶, Hybridized Yunnan Golden Silk Black Tea

    Autumn, 2020; var. Camelia sinensis (hybridized sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.
    ) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3g in 150ml for 20-30sec@90-100deg. C

    Dry Leaf Aroma: toasted fruit bread, bready, biscuity, sultanas, currants, and dried plums;
    Wet Leaf Aroma: sharp, aromatic, pungent, hints of apricot;
    Liquor: amber colour with a baked bread and warm cooked rice scent;
    Mouthfeel: viscous, sticky, mildly stimulating and astringent with a sweet and fresh spice finish;
    Taste: malty, bready, ginger, dried tangerine, earthy.

    Opinion: This appears to be an experimental, hybridized tea. I don’t know much about it, but it seems to be very different to the #10 Golden Silk Dianhong that I’ve previously reviewed. Where the #10 had a distinctly watery finish, this tea has more presence and lingers longer on the palate. Very interesting and enjoyable.

  • Shí Hào Jīn Sī Diān Hóng Chá, 十号金丝滇红茶, Yunnan No. 10 Golden Silk Black Tea

    Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3g in 150ml for 20-30sec@90-100deg. C

    Dry Leaf Aroma: dried apricots and tangerine peel;
    Wet Leaf Aroma: spicy, white pepper, ginger, green apple, dried tangerine, allspice, nutmeg, cinnamon, black cardamom;
    Liquor: amber brown colour with a spicy, malty aroma;
    Mouthfeel: spicy, peppery, tingling, moderately thick with watery finish, sweet;
    Taste: malt and dark honey, with dark floral notes like orchid;

    Opinion: The last tea drink for the Year of the Rat. This is a sensation filled tea, bright and boisterous however it’s watery finish, much like this Year of the Rat, leaves the overall experience somewhat flat. However, a stronger brew drinks well alongside a Goose Island IPA. Let’s hope the Year of the Ox brings more joy and happiness to everyone’s lives. Take care of your loved ones, one and all. Best wishes.

  • Yúnnán Féngqìng Gǔshù Hóng Chá, 云南凤庆古树红茶, Yunnan Fengqing (Wild) Ancient Tree Black Tea

    #TodaysTea, #今天的茶, #JīnTiāndeChá.

    This is a spring picked, 2019 Yunnan (Dian) style black (hong) tea, sourced from wild/ancient (gushu) tea trees (>100y.o.) growing in the Fengqing region at an elevation of around 1600-220m.

  • Wèn Xiāng Jīn Zhēn Diān Hóng Chá, 问乡金针滇红茶, Yunnan Wen’xiang Golden Needle Black Tea

    Autumn, 2020; var. Camelia sinensis; (Lucy WangYNteas Agri Tech Co., Ltd.) 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 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.