Category: Black Tea

Spring 2019; var. Assamica; single origin, #Assam, India; hand picked, leaves and tips, blended black tea; elev. various. #TodaysTea, #今天的茶, Jīn Tiān De Chá.

Infusion: 2g in 180ml for 3-5min.@90-95deg. C

Liquor: deep amber to red colour with a mild malty aroma;
Mouthfeel/Taste: mouthwatering, spicy-peppery bite, mild sweet and tannic finish;
Flavour: malty, with hints of cinnamon and ginger, followed by a slightly earthy and vegetal aftertaste;

Opinion: This #Tea is a “Classic” #EnglishBreakfast style tea. It is robust and assertive in the cup, mildly and pleasantly aromatic. An all-round enjoyable tea.

#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, Assam, India; hand picked, blended #blacktea; elev. various.

Infusion: 2g in 180ml for 3-5min.@90-95deg. C

Liquor: deep amber to red colour with a spicy, floral aroma hinting of vanilla and cinnamon;
Mouthfeel/Taste: peppery tingle, vaguely salty, slightly astringent, mildly moderate texture and creaminess, finishing with a late hint of sweetness;
Flavour: spicy, vegetal like canned tomato soup, hints of ginger and cinnamon;

Opinion: This is an assertive #Tea that if brewed strong is aggressively tannic, at lighter strengths it is bold and spicy with a sense of earthiness underneath. It stands on its own all by itself. A good breakfast tea.

#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, #Darjeeling, India; hand picked, blended black tea; elev. various.

Infusion: 2g in 180ml for 3-5min.@90-95deg. C

Liquor: amber-red colour with faint, nutty, malty, aroma;
Mouthfeel/Taste: mouthwatering, stimulating, mild late lingering sweetness and peppery, minty (camphor?) freshness, thin to moderate texture;
Flavour: hints of malty, ginger, and cinnamon;

Opinion: In comparison to Darjeeling Spring, this tea is more earthy in taste and character. This is a refreshing and comforting tea.

#TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various.

Infusion: 2g in 180ml for 3-5min.@90-95deg. C

Liquor: pale brassy gold colour with mild citrus aroma;
Mouthfeel/Taste: prickling, tingling, drying, astringent, vague late sweetness, thin texture;
Flavour: orchid, grapefruit, hint of ginger, not particularly aromatic;

Opinion: a light, fresh, beguiling tea that is easy to drink and not think about. A solid background supporter that would love the company of a petit four.

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

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

Opinion: When my grandmother died, her #Samovar passed to me, along with a particular way of drinking tea. Black tea, In today’s case, #EnglishAfternoonTea, would be brewed strong and then served in small, dainty, porcelain tea cups. She always has a, “gift” set of tiny jam jars and 1/4 tsp teaspoons for dipping out your jam of choice. You see, the tea was diluted to taste with hot water, and sweetened with jam, thus balancing the strong tannic astringency with any of the jams, conserves, or marmalades that were on hand.

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

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

Opinion: Astringent, bitter/tart like Seville Orange marmalade, and Grapefruit, mildly viscous and drying. Robust. Adding a pinch of salt, brings out herbal and woody retronasal hints.

My mum taught me how to brew tea but it was my grand mother that has the greater influence on preparation and consumption. The tea infusion rhyme came, via mum, from her, and possibly from her parents and grandparents as well.

#TodaysTea, #今天的茶 – Spring 2020; var. 凤九 Féng Jiǔ (Phoenix No. 9); Lincang, #Fengqing, #Yunnan; bud and 1-2 leaves; sun baked, hand processed; 1600-1900m

Infusion: 3g in 150ml for 40-50sec.@95-100deg. C;

Dry leaf aroma: fruit candies, apricot, pear, peach;
Wet leaf aroma: fruity, spicy, cinnamon, cooked apple, spiced pear;
Liquor: bright golden, brassy colour, with faint, subtle spiced pear aroma;
Mouthfeel/Taste: tingling, minty fresh, mouth coating, syrupy, creamy, sweet finish;
Flavour: almost neutral, spicy (sweet spices) and mellow flavour, with mildly malty and sweet finish;

Opinion: This Tea is very present, with a noticeable, but pleasant, forward palate, spicy freshness, and minerality. The dry leaves are a beautiful golden, and upwards of six cm long.

#TodaysTea – Spring, 2020; var. Assamica; Lincang, Fengqing, Yunnan; buds only, sun baked, hand processed; 1600-1900m

Infusion: 3g in 150ml for 40-50sec.@95-100deg. C
Dry leaf aroma: malt, cocoa, dried tropical fruits, raisins, & dates;
Wet leaf aroma: vitabrits, wheatbix, and honey;
Liquor: bright, deep golden amber colour, with a mild, sweet, spicy vegetal aroma;
Mouthfeel/Taste: creamy/oily, sweet, slightly prickly;
Flavour: warm, sweet breakfast cereal, grainy, with hints of chocolate;

Opinion: An alluring and enjoyable Tea. From the excitement of the dry leaf aroma, to the mystery in the cup, this tea is a rollercoaster of surprise.

Today’s Tea – Spring, 2020; var. Assamica; Lincang, Fengqing, Yunnan; buds only, sun baked, hand processed; 1600-1900m.

Infusion: 6g in 250ml for 30-50sec.@95-100deg. C
Dry leaf aroma: apricots, pale malt, sweet butter cookies;
Wet leaf aroma: sharp, with a malty undertone;
Liquor: deep red colour, with slightly malty, sweet, “black tea” scent;
Mouthfeel: watery, slightly viscous, mild astringency, with a vaguely sweet finish;
Taste: woody, peppery gingerness, vague retronasal hints of malt, orchid-like mildly bitter aftertaste.

Opinion: Tea Sample. A vastly different taste in the cup compared with the previous two teas. The little metal device is a Spout strainer and also causes the tea to pour in a Vortex spiral.