#TodaysTea, #今天的茶, Summer 2019; var. Assamica; Western Hills, Sri Lanka; #Ceylon Broken Pekoe, #CTC BP1, black tea process; >1200m.
Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C
Opinion: Astringent, bitter/tart like Seville Orange marmalade, and Grapefruit, mildly viscous and drying. Robust. Adding a pinch of salt, brings out herbal and woody retronasal hints.
My mum taught me how to brew tea but it was my grand mother that has the greater influence on preparation and consumption. The tea infusion rhyme came, via mum, from her, and possibly from her parents and grandparents as well.
Opinion: This is a generic #DaHongPa from a hotel, at which I stayed, in Wuyishan: their standard “Guest room” Tea.
The dry leaf varies in size and color, and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character. The pale gold liquor hits at ginger and tastes thin, creamy, spicy and vibrant. It leaves a lingering sweet and cinnamon-like aftertaste.
Surprisingly different to the aged varieties I have previously reviewed. I prefer this fresher style.
Opinion: Nutty, buttery, creamy, with a notable peppery bite on the top of the tongue and lingering taste. The leaves are somewhat brown. This tea is from a relatively well known domestic supplier of “quality” supermarket teas. It is popular to give gifts of tea in elaborate packaging. This set is a relatively common size and presentation. It even comes with its own carry bag.
Opinion: Jiǎogǔlán, or Gynostemma pentaphyllum, is a Tea made from the leaves of a vine that grows in the mountains of southern China. It came to prominence through Japanese research into Octogenarians in southern China, concluding that the daily consumption of Jiaogulan tea may have been a significant contributing factor to the long and healthy lives of elderly villagers.
Nowadays this Tea comes in two forms, its original “wild” vine status, and the sweeter “farmed” vine, also it comes in 3, 5 (penta-phylum), and 7 leaf varieties. Today’s Tea, was quite bitter-sweet with the sweetness lingering on afterwards in the finish. It is generally recommended to drink 1-2 cups per day.
#TodaysTea, #今天的茶, late Spring, 2012; var. 荒野大叶, Huāng Yě Dà Yè (Wild Big leaf); Fuding, Fujian; leaves, with some stems, old #wildtea trees, slightly fermented, pressed tea brick; 650-900m
Infusion: 7g in 150ml for 20-30sec. @100deg. C
Dry leaf aroma: fruity, chestnuts, a citrus sharpness; Wet leaf aroma: damp leaf litter, tobacco; Liquor: deep amber colour with a mild, milk aroma and faint sweet, spicy hints; Mouthfeel/Taste: Thin, moderately creamy, with a fresh, peppery bite, with a late sweet finish; Flavour: spicy, peppery, fresh, with suggestions of camphor and mint;
Opinion: A subtle, clean, refreshing tea. Pleasant. Biggest tea leaves I’ve ever seen. As such, it is highly recommended to steep this tea longer, or boil it, to get the fullest flavour from it. Definitely worth chasing down.
A flower arrangement, (#chāhuā) or a small, but special plant, helps to bring life and loveliness to the table, and enhances the enjoyment of true tea.
I had already picked out another plant at the Antique Flower Market in Shanghai, but in doingI had walked three times past a small shop run by an old Chinese gentleman, soI went in to have a look and discovered this little #Bonsai Tree. So happy I did. I hope it likes Tea?
The Art or Way of arranging flower decorations and plants for the Tea Table or Tea Room is called Cha Hua Dao. Cha is Tea, Hua is Flower, and Dao is the Way.
#TodaysTea, #今天的茶 – April, 2005; var. Dayezhong; Mengzha Village, #Menghai, Yunnan; wild trees, buds and leaves, fermented pu’er process, aged pressed cake; various elevations;
Infusion: 5g in 150ml for 20sec.@90-95deg. C
Dry leaf aroma: hints of ginger, and tangerine; Wet leaf aroma: dank, damp wet forest, with a suggestion of licorice; Liquor: amber brown, with faint, orchid-like aroma; Mouthfeel/Taste: thin to moderately thick viscosity, prickly on the tip of the tongue, mild bitter bite in the back of the throat, late onset of mild sweetness, followed by a drying astringency; Flavour: spicy, peppery hints of ginger, tanin, and retronasal hints of orchid, and dried, aged citrus peel;
Opinion: Originally I thought this Tea was untouched, only to discover it has already been nibbled at. That’s ok, I don’t feel bad about breaking it open to sample this 15 year old tea.
That said, it’s hard to say how I feel about it, after drinking it. Such a strange state of being to be in. Feeling somewhat #ambivalent. (Addendum: I’ve been told that with old teas sometimes it is best to break the cake up and store them in a porous clay jar to allow the leaves to, “breath” again as this will enhance the quality of the tea. I will have to try this again and see how it develops. Just something more to come back to.)
This is the last of the formal Chinese teas on my shelf. What’s left are some herbal teas, flower teas, & some Indian teas. What a ride!
#TodaysTea, #今天的茶 – Spring, 2007; var. dayezhong; #Xigui Village, Mengla, Lincang, Yunnan; raw #Puer, aged, pressed tea cake; elev. unknown.
I did not know what to expect with this tea, it truly was outstanding and surprising.
Infusion: 5g in 150ml for 15 sec.@90-95deg. C
Dry leaf aroma: woodsy, black cardamom, aged tangerine peel; Wet leaf aroma: smokey, wood fire, bbq, my grandma’s wood fired stove; Liquor: amber brown in colour with hints of smoke, black cardamom and tangerine aromas; Mouthfeel/Taste: moderately creamy, mildly biting, tingling, lingering sweetness in the aftertaste; Flavour: smokey, sweet, milky, with retronasal hints of dried tangerine peel in the finish;
Opinion: This Tea, its wild in its contrasting flavours, yet very pleasing. It’s got me thinking of smoked meats like, cod, beef brisket, or turkey, with fire baked ratatouille or duchess potatoes, and bread on a stick…
#TodaysTea, #今天的茶 – 2020; var. tianmuhu baicha; Nanshan shoumei, buds only, green tea process; 250-350m.
Infusion: a good pinch in 100ml for 15sec.@85deg. C
Dry leaf aroma: tropical fruits, pineapple, banana, apricot, eggy; Wet leaf aroma: vegetal, broad beans hint of orange zest; Liquor: pale yellow liquor, Mouthfeel/Taste: medium thickness, light, sweet lingering freshness, and mild, lingering astringency; Flavour: floral, light, slightly fruity with a late bitter melon finish;
Opinion: A nice, fresh easy drinking tea. The leaf colour is excellent. This Tea comes from around the Nanchang Bamboo Forest area, near the Tianmu Lake region, and is called, “white tea” because of the tea tree varietal.
Infusion: Percolator – 10g in 1L for 10min@100deg. C
Dry leaf aroma: spicy, must, long pepper, cinnamon, dried tangerine peel; Wet leaf aroma: woodsy, fragrant, tangerine peel; Liquor: deep red colour, with hints of tangerine, pepper, and caramel in the aroma; Mouthfeel/Taste: creamy, sweet, light astringency, slight tart bitterness, lingering spicy tingling on the tip of the tongue; Flavour: earthy, hints of tangerine peel and kumquat, with a sweet, cinnamon finish;
Opinion: “Chalk and Cheese!” This #OldWhiteTea is very different to its loose leaf cousin. Where is was like an explosion of Spring, this tea is full on Winter. Deep, complex, reserved. A very sedate, contemplative, tea.
