茶笔 Chá Bǐ – The Tea Pen

Category: Tieguanyin

  • Te Ji Gui Hua Wulong Cha, Teji Osmanthus Oolong Tea

    #todaystea – Spring, 2018; made with YanXuan Anxi Gaoshan (Tieguanyin) Oolong Tea, and Osmanthus blossoms; 1-2 leaves and stem, light oxidation, oolong process, infused and packaged with osmanthus petals;

    Infusion: 3-4g in 150ml for 20sec.@90-95deg. C
    Dry leaf aroma: fragrant, floral with undertones of apricot, and licorice;
    Wet leaf aroma: buttery; spicy, wood spice, allspice, apricot, slightly subdued;
    Liquor: yellow-green colour, aromatic, with floral hints;
    Mouthfeel: thick, viscous, syrupy, mild peppery sensation;
    Taste: sweet, peppery, spicy, milky;
    Opinion: A great entry level tea that contrasts favorably as an alternative to Jasmine (Molihua) Tea. Always enjoyable.

  • An Xi Tie Guan Yin Wulong Cha; Pure Manual Tieguanyin, Iron Goddess Oolong Tea

    #todaystea – Spring 2016; var. tieguanyin; Anxi, Quanzhou, Fujian; leaf only, hand made, light oxidation, xiaoqing process; 500-800m.

    Infusion: 3g in 150ml for 20sec.@90-95deg. C
    Dry leaf aroma: mild, buttery, like shortbread biscuit;
    Wet leaf aroma: vegetal and sweet like the stems of cut flowers;
    Liquor: pale yellow-green, alluring, floral hints of orchid, or honeysuckle;
    Mouthfeel: buttery, creamy, lusciously syrupy, finishing with a soft, mouthwatering prickly tingle on the edges of the tongue;
    Taste: floral overtones backed by a vegetal presence;
    Opinion: One of my favourite teas, it’s enjoyment doesn’t get old.

  • Osmanthus Oolong Tea

    #TodaysTea: #Guihua Wulong Cha – Osmanthus Oolong Tea. Spring, 2019; Made with Anxi Gaoshan (#Tieguanyin) YanXian OolongTea and Osmanthus flowers in Anxi, Fujian; Beijing Wu Yutai Tea Industry ltd, Beijing; stem and 2-3 leaves, light oxidation, scented with flower petals; high mountain source.

    Taste: Creamy, sweet, syrupy, soft, spicy, with a mild, “prickly ash” bite on the top of the tongue, fragrant, floral, osmanthus, honey;
    Wet leaf: apricot and peach, vegetal;
    Retronasal: hints of floral, vegetal and peach pit notes.