茶笔 Chá Bǐ – The Tea Pen

Category: Black Tea

  • Wǔ Hào Sī Xiāng Jīn Zhēn Diān Hóng Chá, 5号思乡金针滇红茶, #5 Golden Needle Yunnan Black Tea

    Autumn, 2020; var. blended cuttings; (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud & 1 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: roasted malt and chocolate, with a slight suggestion of cherry;
    Wet Leaf Aroma: spicy, peppery,
    Liquor: brassy gold in colour, with a faint malty, buttery aroma;
    Mouthfeel: immediately creamy and smooth followed by a watery thinness, sweet with a mild tannic presence;
    Taste: mildly sweet and very malty, with a familiar vegetal finish.

    Opinion: Both the wet leaf aroma and the aftertaste of the tea has a familiar vegetal presence, that left me wondering for a while. It “kinda” reminds me of the aroma of Yǎ Shī Xiáng Oolong Tea All in all a pleasant, not particularly confronting, easy to drink tea.

    Particularly nice with fresh baked bread. This bread was a Parsley and Onion bread from last night’s bake.

    A special thanks 🙏 to Lucy Wang from YNTeas Agritech Co., Ltd for supplying this, and several other tea samples for #TodaysTea.

  • Nán Nuò Gǔ Hóng #ShàiHóng Chá, 南糯古红晒红茶, Nannuo Ancient Sun-dried Black Tea

    2016, Spring; var. yunnan big leaf; Yunnan; bud and 1-2 leaf, sun-baked, 300+y.o. trees; elev. various; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 159ml for 20sec@90deg. C

    Dry leaf aroma: plums, raisins, dates, rich, dark, a touch of dried tangerine peel;
    Wet leaf aroma: earthy, woody, raisins;
    Liquor: amber yellow colour with mild, cinnamon, and honey aroma;
    Mouthfeel/Taste: moderately viscous, mild stimulation with a minty fresh character, mouthwatering, and a sweet fresh finish;
    Flavour: mostly a soft malty presence, with slight honeyish, sweet, floral finish;

    Opinion: a very soft, unassuming, easy to drink, daily tea. It’s preparation is a sensory delight which lends itself well to focusing on the ices of tea making as well as the end result. A true, tea ceremony tea.

  • Gǔ Shù Shài Hóng Chá, 古树晒红茶; Ancient Tree Sun-Dried Black Tea

    Spring, 2019; var. Yunnan Big Leaf; Bing Dao, Lincang, Yunnan; bud and 1-2 leaves, sun-dried, 100+y.o semi-wild trees; elev. 1600m; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3.65g in 150-200ml for 20-30sec@95-100deg. C

    Dry leaf aroma: malty, plums, dates, raisins;
    Wet leaf aroma: spicy, sweet, ginger,
    Liquor: malty, peppery, earthy;
    Mouthfeel/Taste: thick, viscous, syrupy, watery finish, mildly stimulating and tingling, with delayed sweetness;
    Flavour: cut flower stems, malty, creamy, hint of apricot;

    Opinion: The “other” Yunnan Black Tea, #ShaiHong kinda sits between black tea and dark teas, such as pu’er.

    I found this tea to be an excellent pairing for a standard lager, its malty backbone and mild sweet and bitter finish contrasts well with a mildly hopped pale lager. Further, its mild finish doesn’t challenge or tire the palate.

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

    Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C

    Copper tea pots are amazingly deceptive. Being so good at transferring heat through the metal, it is easy to burn your fingers on the knob of the lid. 🤪

  • Anastasia Scented Black Tea, 阿纳斯塔西亚香红茶, “Ā Nà Sī Tǎ Xī Yà” Xiāng Hóng Chá

    Best before Autumn 2020; var. sinensis, China & Ceylon; #KusmiTea Co., Paris, France; broken leaf black teas, a Russian blend with scents of bergamot, lemon, lime, & orange blossom; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 1 tsp/pax + 1 tsp/pot, 90-100deg. C, steep for 1-2 min;

    Dry leaf aroma: lemon, lime, citrus, sweet;
    Wet leaf aroma: lavender, citrus, floral;
    Liquor: orange amber colour with dusty, minerally, earthy, aroma with hints of dry tangerine peel, and ginger;
    Mouthfeel/Taste: thin to mildly viscous texture, mild peppery stimulation, slightly astringent, drying, and bitter, with a mouthwatering finish;
    Flavour: Seville orange marmalade, citrusy (lemon-lime-tangerine-pomelo), with lingering retronasal floral hints of lavender and orange blossom.

  • Jīn Zhēn Diān Hóng Chá, 金针滇红茶 , Golden Needle Yunnan Black Tea

    Summer, 2020; var. Yunnan Big Leaf; Fengqing, Lincang, Yunnan; bud and leaf; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 150ml for 20-30sec.@95-100deg. C

    Dry leaf aroma: malty & candy-bar sweet, with distinct carob overtones;
    Wet leaf aroma: vegetal, carob, undertones of raspberry and fig;
    Liquor: pale amber with mild hints of chocolate, and malt;
    Mouthfeel/Taste: thick, viscous, syrupy, oily, sweet, ever so slightly peppery;
    Flavour: malty, forest honey sweet, hints off milk chocolate;

    Opinion: From the long, pine needle-like golden buds, to the amber colored tea, this tea is very pleasing. The surprising carob-like aroma bleeds into a pleasant chocolate aftertaste leaving a sweet and mellow feeling after. Very nice indeed!

  • Jīn Luó Diān Hóng Chá, 金螺滇红茶, Golden Snail Yunnan Black Tea

    Summer 2019; Fengqing, Lincang, Yunnan; bud and 1-2 leaves, snail rolled leaves with prominent golden tips; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion:
    1st: 3g in 150ml for 30-40sec.@85-95deg. C;
    2nd+: 3g in 150ml for 20-30sec.@95-100deg. C

    Dry leaf aroma: malty, hints of chocolate or cocoa;
    Wet leaf aroma: malt, hint of coal/wood fire tar;
    Liquor: bright amber colour with a slight malt aroma, with hints of laundry bleach;
    Mouthfeel/Taste: thick, viscous, oily, with a trailing sweetness, and late astringent finish;
    Flavour: malted milk with mild honey sweetness, and retronasal hints of chocolate;

    Opinion: An interesting and engaging Yunnan #DianHong black tea. Typical malt flavors with a honey sweet and chocolate twist. Very pleasant. When brewed color some incongruous “off” aroma appear present but these disappear with hotter and shorter infusions.

  • Què Shì Jīn Yá #DiānHóng Chá, 雀古金芽滇红茶, “Golden Bud of Sparrow” Yunnan #PureGold Black Tea

    Spring, 2019; var. Yunnan big leaf; Fengqing, Yunnan; bud and 1 leaf; elev. various; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 150ml for 15-20sec.@90deg. C

    Dry leaf aroma: sweet, malty, vibrant;
    Wet leaf aroma: molasses, malt, black peppercorns;
    Liquor: brassy golden colour with mildly spicy, nutty, malty aroma;
    Mouthfeel/Taste: thick, viscous, creamy, mild tingling on the tip of the tongue, salivating finish;
    Flavour: malt, honey, mildly bitter and spicy like long pepper and ginger, lingering sweet finish;

    Opinion: Most off the leaves are whole, with only a few broken pieces here and there. Quite possibly package damage. The colour is incredibly vibrant and leaves a bright yellow stain on white porcelain. The flavor, taste, and aroma are all very delightful. This is a lovely, enjoyable tea.

  • Xiǎo Jīn Sī Hóng Chá, 小金丝红茶, Small Golden Silk Threads Black Tea

    Spring, 2019; var. Yunnan Big Leaf; Fengqing, Yunnan; buds only, fire baked; 1600-1900m.
    #TodaysTea, #今天的茶, Jīn Tiān De Chá.

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

    Dry leaf aroma: apricot and citrus;
    Wet leaf aroma: dark, murky, vegetal;
    Liquor: golden amber colour with vaguely musty aroma;
    Mouthfeel/Taste: light body, tingling, mouthwatering, sweet finish;
    Flavour: orange citrus, ginger, spicy, hint of cinnamon, vague honey finish;

    Opinion: Light pleasantly aromatic tea with a spicy character and tiny, dry buds have a delightful, enticing, fruity aroma.

  • New English Teas – London Tea, 伦敦红茶, Lún Dūn Hóng Chá

    #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C

    Liquor: deep red colour with a mild, buttery, peppery, aroma;
    Mouthfeel/Taste: mildly viscous, astringent, prickling, and vaguely oily;
    Flavour: stark and robust, tannic, suggestions of grapefruit or bitter orange peel; very late onset of a mild sweetness.

    Opinion: This #Tea is sharp, strong, assertive. Perfect as a pick me up for the 4:00 o’clock slump. A couple of quick cups of this and you’ll know what’s what.

    It is hard however, to get to understand a Tea when there is a dearth of information about it. Nor does it make it comfortably possible to compare and contrast it with other teas in the company’s stable. I would consider it to be more characteristic of a breakfast tea rather than an afternoon tea.

    Yet, contacting the company, this “London Blend” is apparently similar to their English Afternoon Blend ???

    This suggests its details are something like this: Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m.

    I wonder what the differences actually are? #EnglishAfternoon and #LondonTea, are vastly different teas, at least in my cups.