茶笔 Chá Bǐ – The Tea Pen

Category: Dianhong

  • Wèn Xiāng Jīn Zhēn Diān Hóng Chá, 问乡金针滇红茶, Yunnan Gold Needle Black Tea

    Autumn, 2020; var. Camelia sinensis; 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 fruity & 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.

  • Fèng Jiǔ Dà Jīn Zhēn Diān Hóng Chá, 凤九大金针滇红茶, Feng Jiu Golden Needle Yunnan Black Tea

    C. sinensis “big leaf”; Fengqing, Yunnan, 1600m; Spring 2019, buds only; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are thick, golden, furry, large buds with occasional black tinging, and a pleasantly pungent, spicy, blackcurrant aroma. The wet leaves are a burnt umber brown colour, thick and spongy with a spicy, sweet, molasses, and fruity blackcurrant scent.

    3g of dry leaves were infused in 150ml of water for 20-30sec.@85-90deg. C., producing a brewed tea liquor that is orange in colour, with a very faint aroma, pale barley malt aroma with hints of blackcurrant. In the mouth it is thick, creamy, spicy, stimulating, and sweet, while the taste is malty, sweet, peppery, and mildly fruity with retronasal cinnamon hints.

    Unlike other Dian Hongs, this particular sample of tea tends more to the spicy, than the chocolaty, sweet arena making it a pleasant change and delightful tea to drink. It is unknown if this is a hybrid tea of taliensis and assamica, or if it is an older, single varietal style.

  • Jīn Sī Diān Hóng Chá, 金丝滇红茶, Yunnan Golden Silk Thread Royal Black Tea

    C. sinensis var. Assamica (Yunkeng Shihao); Lincang, Fengqing, Yunnan, 1600-1900m; Spring, 2019, mostly buds or bud & 1 leaf, fire baked. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    Large golden to dark brown elongated buds witan aroma like cherry and dark chocolate, malty, sweet;
    The wet leaves are uniformly brown with a sweet, malty aroma, with hints of wild meadow honey;

    3-4g of dry leaves were infused in 150ml of water for 20-30 sec.@90-100deg. C. The brewed tea liquor has a deep, rich, orange colour, with a soft, sweet pale malt extract aroma. In the mouth it is tingling, sweet, astringent, moderately thick in texture, and tastes like seville orange peel, and pale malt, vaguely nutty like brazil nuts, with a lingering tart, sweet finish.

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

    C. sinensis var. yunnan big leaf; Fengqing County, Yunnan Province, 1600-1800m; Spring 2018, buds only, Yunnan black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are black and gold, thin, twisted buds with a malty, tropical fruits, passionfruit, dried mango, liquorice, creme caramel aroma. The wet leaves re uniformly brown, plump and have a cocoa, hot chocolate, malted milk aroma.

    3g of dry leaves were steeped in 150ml of water for 10-30sec.@95-100deg. C followed by a 10sec. pour. The brewed tea liquor is a deep orange/red colour with a nutty, shortbread biscuit scent. in the mouth it has a moderate viscosity, creamy, mouth-coating, and lingering sweetness, with a mildly stimulating, mouthwatering finish. It has a mildly sweet, fruity back palette, with a pale malt, and pleasant, soft, nutty aftertaste.