Category: Black Tea

#TodaysTea – Spring, 2018; var. Assamica (large leaf); Fengqing, #Yunnan; buds only; 1600-1800m.

Infusion: 3g in 150ml for 1-2min.@95-100deg. C
Dry leaf aroma: malty, tropical fruits, passionfruit, dried mango;
Wet leaf aroma: cocoa, chocolate, malted milk;
Liquor: deep orange/red colour with a nutty, shortbread biscuit aroma;
Mouthfeel: moderate viscosity, creamy, mouth-coating, lingering sweetness, mildly stimulating;
Taste: mild sweet, pale male extract, pleasant, soft, nutty aftertaste.

Opinion: Another typical, “#TeaGift” Tea that comes with very little information or labeling: which is quite a problem with a lot of Chinese Tea. Sometimes the labeling is so sketchy that the tea itself, as in this case, is completely unidentified. This tea with its small buds, colour, and aroma is relatively recognizable, and tasty.

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#TodaysTea – Spring, 2019; var. Assamica (Yunkeng Shihao); Lincang, Fengqing, Yunnan; buds only, fire baked; 1600-1900m.

Infusion: 3g in 150ml for 1-2min.@95-100deg. C

Dry leaf aroma: “Jaffa Explosion” chocolate and orange, malty, sweet;
Wet leaf aroma: sweet, malty, hints of wild meadow honey;
Liquor: deep, rich, orange/red colour, with a soft, sweet pale malt extract aroma;
Mouthfeel: tingling, sweet, astringent, moderately thin texture, light;
Taste: seville orange peel, pale malt, vaguely nutty like brazil nuts, lingering tart, sweet finish;

Opinion: A Yunnan #PureGold tea comprised solely of fat, golden, furry buds. A light, refreshing drinkable tea.

An old man in Hohhot introduced me to drinking tea alongside beer at my regular pub. This tea would partner well with any malt forward beer.

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#TodaysTea – #Tianmuhu – 2019; var. tianmuhu baicha; Liyang, Changzhou, Jiangsu; buds only, semi-fermented; 250-350m

Infusion: 3g in 150ml for 20sec.@85-90deg. C

Dry leaf aroma: citrus, cardamom, cocoa nibs;
Wet leaf aroma: dank, earthy, spicy,& a hint of lavender
Liquor: golden yellow colour, mildly vegetal and vaguely malty aroma;
Mouthfeel: creamy, viscous, prickly throat bite, mildly spicy, with alight sweet finish;
Taste: chocolate and cocoa, honey-like semi-sweetness, chrysanthemum stems and marigold petals, woody, dusty like roasted coffee, lingering spicy aftertaste;

Opinion: This Tea is quite rare. The leaves are the same as those used to make #Tianmu Hu White Tea, and they are picked pre-rain in Spring, from around the #Nanshan Bamboo Sea area. The tea is variously described as being either semi or fully fermented. All in all, it is a very pleasant, easy drinking tea.

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#TodaysTea – Spring, 2019; var. assamica; Fenqing, Yunnan; leaf and stem, old trees (>100yr) black tea process; 1600-2200m

Infusion: 5g in 150ml for 30sec.@100deg. C;

Dry leaf aroma: apricots, & fruit salad;
Wet leaf aroma: sharp, pungent, hints of rhubarb, cinnamon & fresh tangerine;
Liquor: deep orange colour, with a mild, cooked vegetable aroma, hints of toffee and candy floss;
Mouthfeel: syrupy, thick, mouth coating, freshmint, stimulating, mildly astringent finish;
Taste: black tea, sweet lingering, aftertaste, soft citrus finish, and retronasal hints of stone fruits: prunes, peaches, plums;

Opinion: A pleasant and easy to handle black tea that would easily suit, breakfast, morning, or afternoon tea time comfortably: with or without milk, sweeteners, or a slice of citrus.

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#TodaysTea – Spring, 2016; var. xiao zhong; Tongmuguan, Chongan, Wuyishan, Nanping, Fujian; young leaves; ; 1100-1400m.

Infusion: 5g in 150ml for 1-2min.@95-100deg. C

Dry leaf aroma: mildly smokey, chocolate, malt, cassia bark, dried orange peel;
Wet leaf aroma: sharp, acrid, wet burnt coals, wood smoke;
Liquor: deep orange colour with faint, vegetal aroma with hints of bitter orange, & dried tangerine peel;
Mouthfeel: thin, watery, mildly astringent, mint/pepper freshness in the aftertaste,
Taste: mildly nutty and malty-sweet, hints of bitter orange and lavender, with a touch of ginger, and smokey undertones in the finish;

Opinion: This was one of the first tea gifts we received several years ago; and I’ve kind of, sat on it, kept it in storage, Sampling every now and then. I’m not a fan of the heavily scented, Earl Grey, our teas with a similar flavor profile, so LSSC has always been difficult for me. However in recent times I’ve started to appreciate the nuances in this Tea style.

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#TodaysTea – Spring, 2018; var. fuding dabai/fuyun no.6; Tongmuguan, #Wuyishan, Nanping, Fujian; 1 bud 2 leaves; pine wood smoked; 1200m.

Infusion: 5g in 150ml for 1-2min.@95-100deg. C

Dry leaf aroma: smokey, piney, cassia bark, dry ginger, hint of black cardamom;
Wet leaf aroma: pine, camphor, wood fire, resinous, sharp, acrid;
Liquor: red coluor with notable cinnamon character, and hints of ginger, and mace: a sweet and spicy aroma;
Mouthfeel: thick, syrupy, tingling, soft, lingering spicyness, mouthwatering, late mild bitterness;
Taste: sweet, smokey, bitter orange, with retronasal floral notes and long lingering sweet finish; when cool there are strong hints of tangerine;

Opinion: This is a very enjoyable black tea.

I’m finding more and more, that I prefer to brew well oxidized teas for shorter lengths of time, and to let the tea cool in the cup before drinking it, as the heat seems to hide a lot of the tea’s character.

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#TodaysTea – Spring, 2017; var. unknown; #Wuyishan, Nanping, Fujian; bud only, hand processed; 1100-1400m

Infusion: 5g in 200ml for 1-2min.@90-95deg. C

Dry leaf aroma: malty, mildly/faintly smokey; chocolate, raisin, hints of black cardamom;
Wet leaf aroma: damp fire ash, touch of dried tangerine peel;
Liquor: deep Golden color with a spicy, vegetal aroma;
Mouthfeel: thick, viscous, syrupy, tingling, slightly bitter, vaguely sweet finish;
Taste: mildly malty, slightly ashen, watery, chrysanthemum stem vegetal with retronasal floral overtones;

Opinion: This is the light style of Jin Jun Mei, and has rather large buds. It is hard to reconcile with this particular Tea because it seems to lack in depth and complexity of a dark roast and it also seems to miss on the characteristic honey notes. This tea is not challenging or confronting to the drinker, as such it’s easy to drink without having to think about it.

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#TodaysTea – Spring, 2015; var. qizhong; Tongmuguan, Wuyishan, Nanping, Fujian; single bud, hand rolled; 1200m

Infusion: (gongfu) 5g in 200ml for 30sec.@100deg. C

Dry leaf aroma: mildly smokey, piny, hints of ginger, cassia, and dried orange peel;
Wet leaf aroma: spicy, earthy, damp fallen tree bark, hints of tangerine and bitter orange;
Liquor: golden colour with vague, elusive smokey scent with hints of ginger and dried orange peel;
Mouthfeel: creamy, peppery, sweet, mouthwatering, drying;
Taste: soft, mild, hints of tangerine and ginger, rose and lavender finish, with a faint lingering, retronasal orange blossom floral scent;

Opinion: A relatively new style of black souchong tea developed originally by Liang Junde & Jiang Yunxuan, in 2005, that many claim has revolutionized the Chinese Black Tea market.

Very drinkable.

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#TodaysTea: Fujian, China. 手工金骏眉 Shōu Gōng Jīn Jùn Méi.

A type of Lapsang Souchong tea. Golden Horse Eyebrow. Tongmu Village, Wuyi Mountain, Fujian Province. Developed orig in 2005 by Jiang Yuanxun. 1200m. Single bud. Spring, 2015. Hand rolled.

I’ve always found the aroma of the leaves of this tea to be somewhat challenging. Its spicy, aromatic , slightly acrid, like burnt pine, with hints of lavender and bergamot. The aroma does not present itself in the taste. Which is soft, mild, with a faint, floral, lingering finish.

The second steep brings out a creamy mouthfeel, a light spicy tingling on the tongue, and a bit more of that floral finish. If you love Earl Grey Tea, then this Jin Jun Mei will be found quite pleasing.

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