茶笔 Chá Bǐ – The Tea Pen

Category: Today’s Tea

  • Goú Lǐ Heī Qí Mén Hóng Chá, 国礼黑祁门红茶, Keemun Black Tea (Gouli Congou Tea)

    Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying → refining, congou processing breaks the leaves to 8-10 mm length; 600m;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 4g in 150ml for 20-25sec. @90deg. C

    Dry Leaf Aroma: malty, floral;
    Wet Leaf Aroma: aromatic, sharp, piney;
    Liquor: brown-red liquor with golden surface ring, as well as a notable floral, and palm sugar fragrance;
    Mouthfeel: moderate body/viscosity, astringent, tingling, stimulating, sweet,
    Taste: mildly smokey, spicy, honey sweet, with floral hints of lavender;

    Opinion: This is the first #Keemun tea that I have tried. It seems to have a latent minerality that underpins the more dominant floral notes, as well as a mild, pleasing astringency. It drinks well, both when hot, and when cool.

    ***This tea was provided by the Anhui Keemun Black Tea Development Co. Jenny Jiang

  • Hóng Chí Chá Shì，Jīng Pǐn Pǔ Ěr Chá Gòng, 竑祺茶室，精品普洱, 茶貢, Hung Chi Tea Room, Boutique Pu’er Tribute Tea

    1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆) Shou Pu’er process; 1800m; #TodaysTea, #今天的茶, #JīnTiānDeChá.

    Infusion: 5g in 150ml for 30sec.@90-95deg. C

    Dry leaf aroma: dusty, dank, old;
    Wet leaf aroma: old wet carpet, must, dank, hints of peppery spice;
    Liquor: deep red colour with dank, dry, musty aroma;
    Mouthfeel/Taste: peppery, viscous, oily, with a mildly camphor or mint-like fresh finish;
    Flavour: dusty, fresh, a vague touch of sweetness with a retronasal suggestion of swamp water.

    Opinion: After a first disappointing tasting of this tea, I shifted it to a xisha clay storage canister and drank this tea with a friend, who thought it was very good. This highlights one of the core issues with well aged pu’er teas, their dark murky character is not considered suitable as, tea for beginners. It definitely needs to be shared with an experienced Pu’er tea drinker.

  • 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.

  • Tea is more than a drink, but a lifestyle. Recommended Video

    Liziqi posts some wonderful videos about an idyllic village lifestyle: the production quality is fantastic. This video shows a concept of Tea as a lifestyle and is fascination extraordinaire! Such a beautiful homage to hand crafted tea in a simple way. Well worth watching. #TodaysTea, #今天的茶, #JīnTiāndeChá

  • 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.

  • Xuě Shuǐ Yún Lǜ (Lǜ Chá), 雪水云绿(绿茶) Snow Water Cloud Green (Green Tea)

    Spring, 2021, pre-Ming; var. Dāng Shuǐ Green; Baijiang Union Village, Tonglu County, Hangzhou, Zhejiang; bud only, hand processed; 75-150 meters. #TodaysTea, #今天的茶, #JīnTiāndeChá.

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

    Dry leaf aroma: hints of melon, and stone fruit – white peach;
    Wet leaf aroma: vegetal, green peas, baby corn, and a hint of apricot when cool;
    Liquor: pale yellow colour, with faint, barely discernible sweet, fruity aroma;
    Mouthfeel: thick, viscous, oily, with lingering fresh, spicy, tingling, astringency;
    Taste: florist-shop vegetal taste with a mild sweet fruitiness, a mouthwatering bittersweet finish.

    Opinion: This tea is all tips, very small and fine buds. Its taste is refreshing and light, which lingers delightfully long on the tongue. This tea is worth savoring, drinking slowly, to enjoy the full experience of it. Highly enjoyable.

  • Yǐ Shēng Gǔ Shù Bái Chá, 野生古树白茶, Wild Ancient Tree White Tea;

    Post-Spring Festival, 2017; var. 300+ y.o. wild trees; Dayao Shan, Lingcan, Yunnan; very young juvenile buds, Sun Dried, minimally processed White Tea; 1800+ m; #TodaysTea, #今天的茶, #JīnTiānDeChá.

    Infusion: 3g in 150ml for 50-60sec.@90-100deg. C

    Dry leaf aroma: lemon, apricot, tangerine peel, hint of fresh ginger;
    Wet leaf aroma: spicy, black cardamom, smoked ham;
    Liquor: pale lemon yellow, with a dusty, cinnamon, vanilla, and slight candy cane aroma;
    Mouthfeel/Taste:thick, viscous, creamy, mildly tingling, sweet, with a mild fish bone, prickle the throat aftertaste;
    Flavour: milky, floral, sweet spice aromatics, with a mild florist shop vegetal finish.

  • 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.

  • Yǎ Ān Cáng Chá 【Hēi Chá】雅安藏茶【黑茶】Ya’an Tibetan Black Tea

    Autumn, 2017; var. laochuan; Ya’an, Mendingshan, Sichuan; bud and 4-5 leaves; protected, “UNESCO Intangible Cultural Heritage,” fermented Hei Cha tea process, moderate pressure tea brick formation; 800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 5g in 200ml, percolated for 3-4 cycles;
    Dry Leaf Aroma: aromatic, earthy, woody, syrupy, dried plums and dates;
    Wet Leaf Aroma: mildly musty, damp, like a forest floor;
    Liquor: deep ruby red with almost no perceptable aroma, very faintly “damp;”
    Mouthfeel: viscous, mildly tannic and peppery, with a almost buttery-sweet finish;
    Taste: delicate, neutral, “tea” like, wet wood and tobacco, with a lingering minerality;

    Opinion: #TibetanTea is a post-fermented tea, or #HeiCha style tea. It originates from Ya’an, in Sichuan province. This style of tea was pressed into bricks and traded along the “Horse and Tea Road” throughout the Tibetan Region. The history of tea in this area goes back over 1300 years, giving rise to the claim that Ya’an is the origin source for “black” tea.