Category: Oolong Tea

C. sinensis “unknown”; Wuyishan, Nanping, Fujian, 2000m; Spring, 2017, leaf only, heavy oxidation, oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are long and twisted with a dark brown colour and the aroma is smokey, and slightly acrid, with a hint of tobacco. The wet leaves are equally dark brownish to black in colour with an ash, moderate charcoal, and wood smoke scent.

4g of dry leaf was infused in 120ml of water for 20-30 sec.@95-100deg.C., producing a brewed tea liquor that is a dark tan colour, with faint elusive scent.
In the mouth it is watery, thin, with a gradually thickening viscosity, and mild peppery presence, whilst the taste is mildly malty, and smoky, has a late lingering sweet aftertaste, followed by a mild retronasal floral note.

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C. sinensis “unknown blend”; Wuyishan, Nanping, Fujian; Spring, 2020, 2-3 leaves, charcoal roasted, traditional oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

The dry leaves are dark brown and ropey, twisted, with a smokey, milk chocolate aroma. The wet leaves in contrast have green hues and a spicy, fresh orchid, sharp, floral shop cut stems, and sweet aroma.

3.4g of dry leaves were infused in 120ml of water for 20sec.@90-100deg.C., producing a bright orange coloured tea liquor with an aroma similar to the wet leaves.

In the mouth it has a watery tingling sensation, moderate viscosity, is mouth watering, and stimulating, coupled with a sweet finish, and lingering minerality. The taste is somewhat suggestive of honey, orchid, is fresh green and floral, peppery, and the finish has a subtle drinking chocolate undertones.

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C. sinensis “rougui”; Wuyishan, Nanping, Fujian, 2000m; Spring, 2020, leaf only, oxidised, oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaf varies in size and color: dark brown with reddish brown tints; and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character, and has a green colour with reddish edging.

3g of dry leaf was infused in 150ml of water for 20sec.@95-100deg. C. The pale gold liquor hints at ginger and tastes thin, creamy, spicy and vibrant, leaving a lingering sweet and cinnamon-like aftertaste.

I’m somewhat confused by this tea. I was told it is a Da Hong Pao yet, from the way it smells, looks and drinks, it just doesn’t seem true to style. Tasty? Yes. Da Hong Pao? I don’t think so.

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A blend of C. sinensis “qidan” & other Wuyi cultivars; Tea Master Liu Guoying, Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian, elev. unknown; Spring 2016, zhou kai mian – 3 slightly open leaves, charcoal roasted, traditional tea roasting process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

The dry leaves are dark brown and twisted, with a tobacco, and chocolate aroma. The wet leaves darken to a greenish black colour and exude a strong, smokey, spicy aroma with a hint of dark stone fruit and longan.

5g of dry leaves were infused in 150ml of water for 20-30sec.@100deg. C. The brewed tea liquor is a crystal clear, vibrant ochre colour with a glossy sheen, and has a subtle, woody, spicy, honey-sweet and chocolate-like scent.

It is syrupy, & viscous, and stimulating, in the mouth with a slightly tart/sour, and astringent finish, leaving a mouthwatering and drying sensation on the tongue. It tastes earthy, mineralish, and smokey, coupled with vague cinnamon and milk chocolate hints, and a lingering, subtle, floral orchid accent in the finish.

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C. sinensis ‘unknown’; Zhangzhou Tianfu Tea Co., Panduo Town, Zhangpu County, Zhangzhou City, Fujian Province, elev. unknown; Autumn, 2017, medium oxidation, oolong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaf is elongated, twisted and very darkly oxidised with some reddish-brown (saffron) tints. The aroma is initially strong suggesting cold embers followed by hints of raisin, and chocolate. The wet leaves equally twisted and rigid and do not easily unfurl. Their aroma is woody, earthy, and suggestive of damp charcoal.

10g of dry leaf was infused in 200ml of water for 15-25sec.@90-100deg. C., producing a brewed tea liquor with a red-ochre colour. Its aroma is slightly acrid, suggestive of burnt pipe tobacco, with subtle butter, and black cardamom hints.

In the mouth it is moderately syrupy, and stimulating, mouthwatering, with a sweet finish. It has a dominant smokey and mineral character, with vaguely floral aftertaste suggestive of rose, followed by a long, lingering, presence and aftertaste, with a mild spiced chocolate note.

If I had to pick a tea that was reminiscent of “Russian Caravan” Tea, as I remember it, it would have to be this tea.

I found out:
In 1993, Mr. Li Ruihe, President of Tianfu Group , went to Pantuo, and set out to develop the plan to develop tea cultivation. The town planted 8000 acres of high-quality tea trees m. The main tea plant varieties planted were Tieguanyin, Dangui, Taiwan Jinxuan, and Cuiyu.

In 2000 Tianfu Group established the Tianfu Tea Museum which opened in2002 and is currently the largest Tea Museum in the World.

Tianfu Tea Museum

http://www.bytravel.cn/landscape/13/tianfuchabowuyuan.html

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