茶笔 Chá Bǐ – The Tea Pen

Category: Today’s Tea

  • Zhèngshān Xiǎozhǒng Hóng Chá, 正山小种红茶, Lapsang Souchong Black Tea

    Spring, 2018; var. xiao zhong (small leaf); Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood smoked; 1100-1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: a) 10g tea, b) 20g tea 100ml hot water flashed, topped up with 9000ml chilled, Nongfu Spring water and steeped overnight in the refrigerator, then carbonated with a sodastream device.

    Opinion: At CBCE 2021, I recently learned that carbonated tea is becoming more and more a thing. Apparently, a China-based, beverage maker, (Daniel de Smedt,) is exploring the marketability of carbonated Zhèngshān Xiǎozhǒng Hóng, which is, fascinating!

    There is quite a substantial difference in taste with a change in the amount of tea steeped. Interestingly, there is a notable tartness, sourness, that stimulates the sides of the tongue which may be due to the tea’s interaction with the carbonation.

  • Lóng Jǐng Lǜ Chá, 龙井绿茶, Dragon Well Green Tea

    Lóng Jǐng Lǜ Chá, 龙井绿茶, Dragon Well Green Tea; Spring, 2020; var. #43; Jiaxing, Zhejiang Province; one bud and leaf, green tea process; 200-300m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 6g tea, 50ml hot water flashed, topped up with 550ml chilled, #NongfuSpring water and steeped overnight in the refrigerator, then carbonated with a #sodastream device;

    Dry Leaf Aroma: aromatic, fragrant, cotton candy, eggy;
    Wet Leaf Aroma: vegetal, grassy, buttery;
    Liquor: pale yellow colour with mildly spicy, peppery and floral aroma;
    Mouthfeel: light, thin texture, mildly carbonated, mouthwatering
    Taste: light, refreshing, pleasant.

    Opinion: Summer is here and I’m looking for something different. I’m looking to see how brewing method changes the character of a tea, its flavour and body. I’m also looking to see how carbonation impacts taste and mouthfeel. This tea is floral on the nose with every sip, but carbonation seems to overly thin the texture.

  • Táiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea

    Táiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea; Spring, 2020; var. Jinxuan #12, Milk Oolong; Alishan, Taiwan; 1 bud 2 leaves, light roast (naixiang) oolong process; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3-4g in 200ml for 2-3min.@90-100deg. C

    Dry Leaf Aroma: subtle, herbaceous, hints of apricot and sweet melon;
    Wet Leaf Aroma: butter and mildly floral;
    Liquor: pale yellow colour with faint almond, nutty aroma;
    Mouthfeel: smooth, viscous, creamy, mildly stimulating, peppery, with a sweet and mildly bitter finish;
    Taste: floral, mildly herby, hints of orchid, with a refreshing aftertaste and minerality on the tip of the tongue;

    Opinion: I believe this is an unscented, milk oolong, its aroma and flavor is more muted that precious milk oolongs that I’ve sampled. For that it is a much more refined and pleasant tea to drink.

  • “Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá

    “Vahdam” Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá; Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various. #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: Steep for 2-3min in 375ml@100deg. C

    Opinion: This would have to be one of my goto favorites from #Vadham Tea. It has a light and delicate flavor, is hard to overbrew, and has a pleasant aftertaste. It is a great tea for the afternoon but if you prefer something strong for the morning, this is not that tea.

  • Twinings English Breakfast Tea, 英式早餐茶, Yīng Shì Zǎo Cān Chá

    Best Before: 13.07.2023; var. Assamica blend (Kenya, Malawi, Assam, Indonesia, China); Prod. Poland; Broken Orange Pekoe Fannings (BOPF) in folded paper bag without metal staple, black tea process; elev. unknown. #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 2.07g for 2-3min. in 375ml@100deg. C.

    Opinion: Twinings of London’s history as a tea supplier and blender goes back to 1706. It certainly has a reputation for “premium” tea for a premium price, yet it is also a flagship target, in the battle against, “teabag tea” by traditional or orthodox tea producers, and proponents of whole leaf, single origin teas.

    Is such a situation fair? Absolutely! Especially when its tea bag offerings hit the store shelves at more than twice the price of its competition, without noticeable difference in quality either in packaging, or in the cup.

    There is no doubt that this tea is convenient, but in spite it occupying a pedestal for my entire life, to date, there is nothing about it to recommend its place there, other than open faced, shameless, bragging rights that one is happy to waste money, on nothing more than a brand name. Luxury in name only, unfortunately.

  • Gāo Shān Gòng Méi Chá, 高山贡眉茶, Gaoshan Gongmei Laobai Cha, Alpine Tribute Eyebrow “Old White” Tea

    2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 5g in 250ml, steeped for 5min. @90deg. C

    Opinion: From Five Element Tea Theory, Old White Tea can be drink anytime. This tea, today has a beautiful glowing, golden amber colour, a creamy mouthfeel, sweet, honeyed taste with hints of tangerine and grapefruit, and a mouthwatering, freshmint finish.

  • Shēng Tài Chá Lǜ Chá, 生态茶绿茶, Ecological Tea Green Tea

    Spring, Mingqing, 2020; var: Ya’an Lao Chuan Tea; Mending Shan, Sichuan; one bud & 1-2 leaves, semi-manual green tea process; 1000m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3g in 150ml for 10-30sec@90deg. C

    Dry Leaf Aroma: spiced egg biscuit;
    Wet Leaf Aroma: spicy, peppery;
    Liquor: pale yellow-green liquor with a buttery, bready, mildly cinnamon spiced aroma;
    Mouthfeel: moderately viscous, creamy, smooth, stimulating, mouthwatering, with a metallic, sweet finish;
    Taste: bready, malty, light, peppery, mildly astringent, with a sweet, lingering lemon-citrus aftertaste;

    Opinion: The lingering fresh aftertaste of this tea is highly enjoyable. My initial response was, “Wow! Lemon Biscuits…”

  • Vahdam Tea Darjeeling Spring Black Tea, 大吉岭泉红茶, Dà Jí Lǐng Quán Hóng Chá

    #VahdamTea, #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: Steep for 2min in hot copper pot.

    Opinion: Teabags! For several years all I’ve heard is that, “Tea Bag Tea” is bad tea because it’s alleged that the paper bag contents are tea dust and floor scrapings. Not a pleasant image.

    Yet, over that time, various companies have tried to gussey-up their bags with cotton, silk, and nylon, changing the shape in different ways, even pyramid shaped!

    The issue however, is not the bags per se but the contents. It always has been. Today, I find the argument against Tea Bag tea to somewhat loose its power as the contents have vastly improved especially with whole leaf teas.

    IF Tea bags are still an issue? THEN they are so, for environmental reasons. Being made from nylon, one must consider what happens to the waste bags after consumption?

    With millions in the making, and their small size, what stops them getting into the environment and our water and sea ways? What stops them becoming micro plastics and fish contaminants?

    The shape of the pyramid Tea Bag is great and it does facilitate good brewing of whole leaf tea, but perhaps manufacturers and the tea industry needs to revisit the waste management side of the equation?

  • Gāo Shān Gòng Méi Chá, 高山贡茶, Gaoshan Gongmei Laobai Cha, High Mountain Tribute Eyebrow Old White Tea

    2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf;, Gaoshan Gongmei Laobai Cha, High Mountain Tribute Eyebrow Old White Tea; 2017, Autumn; var. Dabai; Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Opinion: Today’s tea is loose leaf aged white tea WITH dried tangerine peel, stepped for 4-5 min. I’ve been told that whilst on the vaccine I should not drink strong tea. Now, from published, Chinese research, tangerine peel may be good at combating the Corona Virus, and from Five Element Theory, Old white Tea can be drink anytime. So, needing something more than just warm or cool water, I’m drinking this tea.

  • Gān Lù Chá,甘露茶, Mending “Sweet Dew” Green Tea

    Pre-Qingming, Spring, 2021; var. Xiaoye Zhong Lao Chuan Cha; Mendingshan, Sichuan; bud only/mainly, 3x frying & rubbing green tea method: Tea Master, Liu Wang Cheng; 1000-1450m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3.3g (1 sachet) in 150ml for 1-2min. @80-90deg. C

    Dry Leaf Aroma: bready, biscuity, buttery, nutty;
    Wet Leaf Aroma: slightly sweet, vegetal, cooked peas & lentils;
    Liquor: pale yellow straw colour, with a sweet and slightly floral aroma;
    Mouthfeel: moderately viscous, syrupy, mild spicy tingling and freshness, with a sweet finish;
    Taste: mildly nutty, buttery, slightly vegetal, with retronasal orange/tangerine floral finish;

    Opinion: Sweet or Honey “Dew,” “Manna,” or “Tea of the Immortal” (吴理真Wú Lǐ Zhēn,) is one of the oldest and revered green teas in China with almost 2000 years of continuous production history.

    This is an overall pleasant tea but is susceptible to over brewing, which results in an orange pith-like bitterness. Whilst not entirely unpleasant, is not desirable either. When brewed correctly, this is a very pleasant drink.