茶笔 Chá Bǐ – The Tea Pen

Category: Dancong

  • Lǜ Sì Shí Pǐn (Lán Huā Xiāng) Fèng Huáng Dān Cóng Chá, 绿色食品(兰花香)凤凰单丛茶, Green Food (Orchid Fragrance) Feng Huang Dancong Tea

    Spring, 2021; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 3g in 150ml for 30-35sec.@95deg. C

    Dry Leaf Aroma: pungent, sharp, spiced biscuit/cookie, floral, meaty;
    Wet Leaf Aroma: aromatic, nutmeg/mace, dried orange peel;
    Liquor: bright light brown colour, with a nutty, honey aroma;
    Mouthfeel: thin to moderately viscous, fresh, stimulating, mildly biting, mildly astringent;
    Taste: mace, honey, slightly medicinal, earthy, mineral-like, retronasal orchid, and v. late fruity notes, with a lingering sweet, fresh, and floral bitterness.

    Opinion: Tea reflects what we bring to it, and this tea particularly so. It it’s complex and robust, it gets up in your face and says, Here I am, are you ready? Despite its abrupt complexity it is a really pleasant, contemplative tea worth getting to know.

    *** Tea provided by Jiyunxiang Tea Co.

  • Yǒu Jī Leí Kòu Chái (Lán Huā Xiāng) Fèng Huáng Dān Cóng Chá, 有机雷扣柴(兰花香)凤凰单丛茶, Organic Lei Kou Chai (Orchid Fragrance) Feng Huang Dancong Tea

    Spring, 2021; var. ; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 3g in 150ml for 30-35sec.@95deg. C

    Dry Leaf Aroma: dates, cherry, biscuit;
    Wet Leaf Aroma: aromatic, cinnamon, floral, orchid;
    Liquor: dull yellow colour, with fliral honey scent;
    Mouthfeel: creamy, stimulating, a touch of mineralaity in later infusions;
    Taste: peppery, fresh, sweet finish, with honeysuckle and orange retronasal hints;

    Opinion: Lei Kou Chai, or Lightning Struck Tea Tree tea. Apparently lightning struck the tree in the 70’s which changed the taste compared with other Dancongs. This tea has a mild, lingering taste and aroma which is pleasant.

    *** Tea provided by Jiyunxiang Tea Co.,

  • Yǒu Jī Sòng Zhǒng Fèng Huáng Dān Cóng Chá, 有机宋种凤凰单丛茶, Organic Song Zhong Feng Huang Dancong Tea

    Spring, 2021; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 3g in 150ml for 30-35sec.@95deg. C

    Dry Leaf Aroma: jam, shortbread biscuits, dark stone fruit;
    Wet Leaf Aroma: aromatic, spicy, floral, bready;
    Liquor: brassy, gold colour with mild, spicy aroma;
    Mouthfeel: creamy viscosity, tongue tingling, lingering sweetness;
    Taste: floral, orchid, old rose, with a wild flower honey finish, and later, lingering, roasted sweet potato aftertaste.

    Opinion: This is a very contemplative tea. Every thing is evenly balanced resulting in a very pleasant drink with a lingering earthy aftertaste.
    *** Tea provided by Jiyunxiang Tea Co.

  • Yā Shǐ Xiāng: Yín Huā Xiāng Weì Dān Cóng Chá, 鸭屎香: 银花香味单丛茶, (Phoenix Mountain) Duck Shit: Honeysuckle Fragrance Dancong Tea

    Spring, 2021; var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong; hand picked and processed, 950m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 3.4g in 150ml for 50sec.@95deg. C

    Dry Leaf Aroma: dry biscuit, honey suckle, mildly spicy and aromatic;
    Wet Leaf Aroma: nutmeg, black pepper, ginger;
    Liquor: brassy yellow with an aromatic honey scent;
    Mouthfeel: creamy, luscious, tingling, sweet, and late, latent minerality;
    Taste: spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma;

    Opinion: This Tea genuinely benefits from a longer Brew time to bring out its flavors and aromas. All scent is lost when brewer for less than 40-50seconds. Traditionally called “Duck Shit Tea,” the new formalized designation is “Honeysuckle Fragrance,” I have long enjoyed this tea type, and today’s tea is very good, elegant, and lingers long on the palate.

    ***Tea supplied by my friend, Huang Jiliu of Yinhai Tea Industry.

  • Fèng Huáng Shān (Mì Lán Xiāng: Fēng Mì Tián Weì) Wū Lóng Chá, 凤凰山 (蜜兰香:蜂蜜甜味) 乌龙茶, Phoenix Mountain (Honey Orchid Fragrance: Honey Sweet) Oolong Tea

    Spring, 2021; var. Honey Orchid; Wudong, Fenghuang, Chaozhou, Guangdong; 300 y.o. trees, organic, hand picked, manual oolong process; 1000m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
    This tea was sent to me by my tea Tea friend in Guangdong, #引海茶业.

    Infusion: 3g in 150ml for 50 sec.@95deg. C;
    Dry Leaf Aroma: mild, sweet, honeyish;
    Wet Leaf Aroma: aromatic, spicy, peppery, orchid, peach;
    Liquor: pale yellow liquor with a mild, spicy scent;
    Mouthfeel: moderate thickness, peppery, mouth watering, somewhat astringent;
    Taste: floral, fruity, followed by a notable retronasal sweet spiciness, and a sweet honeyed finish.

    Opinion: The wet leaves are insanely aromatic which follows thought into retronasal notes in the taste. There is also a late onset of minerality and earthiness, which I hope is a characteristic of the 300 year old, organically managed tea trees.

  • Fèng Huáng Yā ShǐXiāng Wū Lóng Chá, 凤凰鸭屎香乌龙茶, Phoenix Duck Shit Fragrance Oolong Tea

    Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #TeaDay.
    Infusion: 3g in 150ml for 10-15sec.@90deg. C

    Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
    Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
    Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
    Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
    Taste: delicate, xmas biscuit, sweet;

    Opinion: Today is #InternationalTeaDay. This is a pleasant, spicy, aromatic tea, with an interesting and entertaining name, and drinks very well.

  • Fenghuang Dancong Shimen Oolong Tea, 凤凰单丛茶, 輋门

    #TodaysTea – Spring 2020; var. Fenhuang Dancong; #PhoenixMountain, Shantou, Guangdong; Single leaf, oolong; 1498 m.

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

    Dry leaf aroma: fragrant, aromatic, chocolate, tangerine, and sweet spice;
    Wet leaf aroma: spicy, wonderfully aromatic, slightly fruity and floral;
    Liquor: pale apple-cinnamon color, with hints of apples and pear;
    Mouthfeel: viscous, syrupy, fresh peppery tingle, refreshing;
    Taste: cinnamon, dried tangerine peal, hints of long pepper in the back of the throat, and lingering retronasal hints of peach;

    Opinion: An outstanding tea that would pair well with semisweet cakes, tarts, and pastries with afternoon tea, or xmas brunch.

    Today is the Chinese National Day, to all my Chinese friends, enjoy the Mid-Autumn Festival, Golden Week, and have a great day.

  • Fenghuang Ya Shi Xiang Wulong Cha, Phoenix Duck Shit Fragrance Oolong Tea

    Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas.

    #TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m;

    Infusion: 3g in 150ml for 25-30sec.@95deg. C;
    Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
    Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
    Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
    Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
    Taste: delicate, xmas biscuit, sweet;

    Opinion: A pleasant, spicy, aromatic tea, with an interesting and entertaining name. However, it’s two year recommended shelf life may now be indicative of a diminishing presence of light and fruity flavors and aromas.

  • Feng Huang Ya Shi Xiang Tea. Phoenix Mountain “Duck Shit” Fragrance Tea

    #TodaysTea: Spring, 2017; var. yashixiang; Lintou Village, Chaozhou, Guandong; small leaves, no buds, oolong; 1300-1400m

    Dry Leaves: scantily pungent, evasive, elusive, taunting hints of wood smoke
    Wet Leaves: spicy, long pepper, cinnamon, nutmeg, horseradish, fragrant, aromatic
    Liquor: buttery/creamy, peppery, mildly astringent, delicate, xmas biscuit, prickly ash
    Aroma: elusive, vague, a touch of unripe white peach, late elusive hints of coal tar after drinking.