茶笔 Chá Bǐ – The Tea Pen

Category: Oolong Tea

  • Yán Shàng Wǔ Yí Yán Chá (Dà Hóng Páo), 岩上武夷岩茶(大红袍), Yanshang Wuyi Rock Tea (Big Red Robe)

    C. sinensis var. qidan & other wuyi cultivars; Tea Master Liu Guoying, Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; Spring, 2016, slightly open buds with 2-3 leaves, charcoal roasted, traditional tea roasting process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

    Infusion: 5g in 150ml for 20sec.@100deg. C

    The dry leaves are dark brown and twisted, with a smoke, 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.

    The tea liquor is a vibrant brown colour with a tint of red, and has a subtle, slighty peppery, spicy, and solvent-like scent.
    It is syrupy, &viscous, with a mild minty tingle, in the mouth with a slightly tart/sour, and astringent finish, leaving a drying sensation on the tongue. It tastes earthy, mineralish, and smokey, coupled with vague cinnamon hints, and a lingering, subtle, dark, floral accent in the finish.

    Opinion: It is interesting to note that this tea was a first release of an experimental variation on a traditional tea roasting process, using a blend of cultivars developed by the Wuyishan Yanshang Tea Research Institute, in Wuyishan, by Tea Master Liu Guoying. For more in-depth explanation of the tea making process, the “Seven Cups” website has a nice writeup. https://sevencups.com/shop/da-hong-pao-big-red-robe/

  • Jí Biān Yǒu Jī Wū Lóng Chá, 极边有机烏龍茶, Jibian Organic Oolong (Black Dragon)Tea

    C. sinensis var. Qingxin (soft stem); Summer, 2018; Teng Chong, Yunnan, 1900-2500m.; 1-2 leaves, organically grown, Taiwan Style Oolong Tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

    Infusion: 3g in 120ml for 20sec.@90-95 deg. C

    The dry leaves are balled and smell subtle, with suggestions of mango, butter. The wet leaves have a strong, spicy, peppery, and resinous scent. The Liquor is yellow, with a faint, sweet stone fruit aroma, whilst the mouthfeel is some what watery, metallic, viscous, syrupy, and tongue coating, with a distinct peppery, prickly ash tingling. The taste is a celebration of apricot, cinnamon, lingering retronasal floral, raisin, and spicy hints, whilst underpinned by a distinct minerality, and lingering honey sweet aftertaste.

    Opinion: I really enjoy this tea. It does not stand out in my mind as a, “go back to” tea, yet each time I do, I am thoroughly surprised by just how much I enjoy the sensory experience of it.

  • Ài Duō Duō Jí Yáng Bǎo Beì Y10 Chá (Dàn Shēng Lǐ), 爱哆哆吉羊寶貝Y10茶(诞生礼); Adoodoo Lucky Baby Goat Y10 Tea (Ceremony of Birth)

    2018; var. c. sinensis; origin unknown, packaged in Shanghai; leaf only, rolled oolong process; elev. unknown;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 2.8g in 120ml for 15-20sec@85-90deg. C

    Dry Leaf Aroma: nutty, buttery, vaguely spicy like red flower pepper;
    Wet Leaf Aroma: sharp, vegetal, pungent, buttery, undertones of black cherry;
    Liquor: pale yellow colour, with a soft floral, sweet, and buttery scent;
    Mouthfeel: viscous, creamy, stimulating, noticeable sweet;
    Taste: sweet, milky, soft melon fruit, with a vague touch of apricot, and a honey, floral, retronasal hint.

    Opinion: i know nothing about the origin of this tea. For all intents and purposes, I’d swear it was a Taiwanese Milk Oolong. The leaves appear to be quite large, and edges broken.

    The name is strange and It would appear that this tea was a celebration gift to commemorate Adoodoo’s 10 year anniversary, as Adoodoo is a Birth Ceremony Cakes company.

    As far as it tastes, the tea, that is, it is quite pleasant and easy to drink.

  • Yǒu Jī Yā Shǐ Xiāng Fèng Huáng Dān Cóng Chá, 凤凰单丛茶, Organic Duck Shit Fragrance Feng Huang Dancong Tea

    Autumn, 2020; var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 4g in 150ml for 30-50sec.@90deg. C

    Dry Leaf Aroma: mildly sharp, pungent, biscuit, raw milk, reasons, dates;
    Wet Leaf Aroma: spicy, milky, white pepper, pimento, mace;
    Liquor: pale yellow- green colour, with faint spicy, floral aroma
    Mouthfeel: moderately thick, tongue tingling, mouthwatering, light clean finish on the palate;
    Taste: honey, sweet spices, and mildly biscuity;

    Opinion: This is the third Yashi Xiang I’ve tasted and all of them are incredibly different. This one has a light, soft character with milky aroma, and honey and sweet spice dominating the taste.

    *** Tea provided by Jiyunxiang Tea Co.

    • Cup Shaped like a Water Drop Ripple

  • 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.

  • Jí Biān Yǒu Jī Wū Lóng Chá, 极边有机烏龍茶, Jibian Organic Oolong (Black Dragon)Tea

    Summer, 2018; var. Qingxin (soft stem); Teng, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m. #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 4g in 150ml for 20sec.@90-95 deg. C

    Dry leaf aroma: subtle, mango, butterish;
    Wet leaf aroma: strong, spicy, peppery, resinous;
    Liquor: yellow, with faint, sweet stone fruit scent;
    Mouthfeel: watery, metalic, viscous, syrupy, tongue coating, with distinct peppery, prickly ash tingling;
    Taste: apricot, cinnamon, lingering retronasal floral , raisin, and spicy hints, underpinned by a distinct minerality, and lingering honey sweet aftertaste.

    Opinion: This tea uses fresh leaves of the Qingxin Oolong (soft branch) varietal: a soft stemmed “oolong” tea tree originating in Fujian Province.

    Seedlings, or cuttings were then taken to Taiwan where a distinct tea style based on this varietal was developed.

    Then seedlings, or cuttings were transplanted from Taiwan into the volcanic, mountainous region of Yunnan to take advantage of the distinct minerality that underlines the flavour of this tea.