茶笔 Chá Bǐ – The Tea Pen

Category: Today’s Tea

  • Nán Nuò Gǔ Hóng #ShàiHóng Chá, 南糯古红晒红茶, Nannuo Ancient Sun-dried Black Tea

    2016, Spring; var. yunnan big leaf; Yunnan; bud and 1-2 leaf, sun-baked, 300+y.o. trees; elev. various; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 159ml for 20sec@90deg. C

    Dry leaf aroma: plums, raisins, dates, rich, dark, a touch of dried tangerine peel;
    Wet leaf aroma: earthy, woody, raisins;
    Liquor: amber yellow colour with mild, cinnamon, and honey aroma;
    Mouthfeel/Taste: moderately viscous, mild stimulation with a minty fresh character, mouthwatering, and a sweet fresh finish;
    Flavour: mostly a soft malty presence, with slight honeyish, sweet, floral finish;

    Opinion: a very soft, unassuming, easy to drink, daily tea. It’s preparation is a sensory delight which lends itself well to focusing on the ices of tea making as well as the end result. A true, tea ceremony tea.

  • Gǔ Shù Shài Hóng Chá, 古树晒红茶; Ancient Tree Sun-Dried Black Tea

    Spring, 2019; var. Yunnan Big Leaf; Bing Dao, Lincang, Yunnan; bud and 1-2 leaves, sun-dried, 100+y.o semi-wild trees; elev. 1600m; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3.65g in 150-200ml for 20-30sec@95-100deg. C

    Dry leaf aroma: malty, plums, dates, raisins;
    Wet leaf aroma: spicy, sweet, ginger,
    Liquor: malty, peppery, earthy;
    Mouthfeel/Taste: thick, viscous, syrupy, watery finish, mildly stimulating and tingling, with delayed sweetness;
    Flavour: cut flower stems, malty, creamy, hint of apricot;

    Opinion: The “other” Yunnan Black Tea, #ShaiHong kinda sits between black tea and dark teas, such as pu’er.

    I found this tea to be an excellent pairing for a standard lager, its malty backbone and mild sweet and bitter finish contrasts well with a mildly hopped pale lager. Further, its mild finish doesn’t challenge or tire the palate.

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

    Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C

    Copper tea pots are amazingly deceptive. Being so good at transferring heat through the metal, it is easy to burn your fingers on the knob of the lid. 🤪

  • Anastasia Scented Black Tea, 阿纳斯塔西亚香红茶, “Ā Nà Sī Tǎ Xī Yà” Xiāng Hóng Chá

    Best before Autumn 2020; var. sinensis, China & Ceylon; #KusmiTea Co., Paris, France; broken leaf black teas, a Russian blend with scents of bergamot, lemon, lime, & orange blossom; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 1 tsp/pax + 1 tsp/pot, 90-100deg. C, steep for 1-2 min;

    Dry leaf aroma: lemon, lime, citrus, sweet;
    Wet leaf aroma: lavender, citrus, floral;
    Liquor: orange amber colour with dusty, minerally, earthy, aroma with hints of dry tangerine peel, and ginger;
    Mouthfeel/Taste: thin to mildly viscous texture, mild peppery stimulation, slightly astringent, drying, and bitter, with a mouthwatering finish;
    Flavour: Seville orange marmalade, citrusy (lemon-lime-tangerine-pomelo), with lingering retronasal floral hints of lavender and orange blossom.

  • Mao Yan Mei Herbal Tea (Tisane)

    #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Dry leaf aroma: like dusty raisins, and stone fruit pits;
    Wet leaf aroma: similar to dry;
    Liquor: pale yellow, first wash looks like swamp water;
    Mouthfeel/Taste/Flavour: a mouthwatering immediacy on the tip of the tongue, with a slightly bitter, sour astringency followed by a thick creamy mouthfeel, leaving lingering metallic tingling and noticeable sweetness.

    Opinion: The tea was given to me by a friend who could not remember what its was, or where she got it from. After posting it as an identity challenge within my LinkedIn Network it was identified.

    Mao Yan Mei, (Ampelosis Grossedentata) is a rare, wild natural herbal tea from Hunan. It grows wild, in the red sandstone soils on Yunwu Mountain, which is located in Zhang Jia Jie (张家界), in the northwest of Hunan. Ampelosis grossdentata has been called, “longevity vine,” or “folk magic tea”. It is used as a medicinal tea and contains 17 amino acids, including methionine, leucine and glutamic acid, etc., 14 trace elements such as K, Ca, Fe, Zn, Mg, etc., and a total of over 6% biological flavones, apparently.

  • Guā Fēng Zhài (Pǔ’ěr Chá Shēng Chá), 刮风寨(普洱茶生茶), Guafeng Village Sheng #Puer Tea

    Summer, 2020; var. qimao(big leaf); Guafeng Village, Yieu, Xishuanbanna, Yunnan; sun dried mao cha, raw pu’er process, pressed cake; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 5g in 110ml for 20-30sec.@90-95deg. C

    Dry leaf aroma: lemon, tangerine, pomelo;
    Wet leaf aroma: prunes, hint of something metallic like a machine shop;
    Liquor: pale yellow, with vague white peach aroma;
    Mouthfeel/Taste: thick, syrupy, creamy, smooth, mildly tingling, some sweetness and mild astringency in the aftertaste, and watery finish;
    Flavour: tangerine, ginger, honey, floral peppery notes with retronasal orchid hints.

  • 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 #Puer 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; elev. unknown; #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: Drinkable. This was supposed to be a special Tea. Unfortunately the can was quite corroded and the sealed bag inside had two small perforations. It was stored with other cans in a cardboard box in Kunming.

    With corrosion of the canister and failure of the bag, only an expert Tea Taster and connoisseur of pu’er teas, can determine if this Tea is good, or spoilt. However, it may be possible to improve its condition by storing in a zisha clay canister from several months.

    Such a shame really, in two years time it would be an extremely rare, 40 year old Tea. Ah well, we shall see what we shall see.

  • Jīn Zhēn Diān Hóng Chá, 金针滇红茶 , Golden Needle Yunnan Black Tea

    Summer, 2020; var. Yunnan Big Leaf; Fengqing, Lincang, Yunnan; bud and leaf; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 150ml for 20-30sec.@95-100deg. C

    Dry leaf aroma: malty & candy-bar sweet, with distinct carob overtones;
    Wet leaf aroma: vegetal, carob, undertones of raspberry and fig;
    Liquor: pale amber with mild hints of chocolate, and malt;
    Mouthfeel/Taste: thick, viscous, syrupy, oily, sweet, ever so slightly peppery;
    Flavour: malty, forest honey sweet, hints off milk chocolate;

    Opinion: From the long, pine needle-like golden buds, to the amber colored tea, this tea is very pleasing. The surprising carob-like aroma bleeds into a pleasant chocolate aftertaste leaving a sweet and mellow feeling after. Very nice indeed!

  • Jīn Luó Diān Hóng Chá, 金螺滇红茶, Golden Snail Yunnan Black Tea

    Summer 2019; Fengqing, Lincang, Yunnan; bud and 1-2 leaves, snail rolled leaves with prominent golden tips; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion:
    1st: 3g in 150ml for 30-40sec.@85-95deg. C;
    2nd+: 3g in 150ml for 20-30sec.@95-100deg. C

    Dry leaf aroma: malty, hints of chocolate or cocoa;
    Wet leaf aroma: malt, hint of coal/wood fire tar;
    Liquor: bright amber colour with a slight malt aroma, with hints of laundry bleach;
    Mouthfeel/Taste: thick, viscous, oily, with a trailing sweetness, and late astringent finish;
    Flavour: malted milk with mild honey sweetness, and retronasal hints of chocolate;

    Opinion: An interesting and engaging Yunnan #DianHong black tea. Typical malt flavors with a honey sweet and chocolate twist. Very pleasant. When brewed color some incongruous “off” aroma appear present but these disappear with hotter and shorter infusions.

  • 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; #DayaoShan, Lingcan, #Yunnan; very young juvenile buds, Sun Dried, minimally processed #WhiteTea; 1800+ m; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    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;

    Opinion: This Tea is a party for the senses. It made from 300+ year old, #wildarbour, Tea trees that grow above 1800m. The hand picked buds are picked each year immediately after #SpringFestival when they are still covered in what is called, “Bamboo Skin.” Sun dried with minimal other processing to retain the white downy coating on pale, yellow buds. This is a delightful and treasurable tea.