茶笔 Chá Bǐ – The Tea Pen

Category: Today’s Tea

  • Gāo Shān Gòng Méi Lǎo Bái Chá, 高山贡眉老白茶, High Mountain Tribute Eyebrow Old White Tea

    #TodaysTea, #今天的茶 – Autumn, 2017; var. Dabai (big leaf); Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged; 650-900m

    Infusion: steeped – 4g in 500ml for 5-10min.@90-95deg. C

    Dry leaf aroma: floral, fruity, fragrant, apricots, and orange blossom;
    Wet leaf aroma: mild, earthy, damp forest floor, pleasant;
    Liquor: Golden Amber colour with a cooked vegetable aroma with hints of malt/honey;
    Mouthfeel/Taste: creamy, viscous, tingling on the tongue, no throat sensations, all top of the tongue;
    Flavour: sweet, lingering, fresh and peppery like mint or menthol.

    Opinion: What I still find interesting about this tea is as you continue drinking it, it’s how it’s complexity and flavour develops as the tannins start to slowly present themselves.

  • Niú Nǎi Wū Lóng Chá, 牛奶乌龙茶, Milk Oolong Tea

    Tea and Beer at R&L Brewery and Homebrew Supplies.

     #TodaysTea, #今天的茶 – Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; high mountain

    Infusion: I pkt in 150ml for 20sec.@95deg. C

    Dry leaf aroma: sensationally aromatic, buttery/creamy, apricot, and honey melon;
    Wet leaf aroma: biscuity, buttery, like a custard tart, with an apricot finish;
    Liquor: pale yellow, with no noticeable aroma
    Mouthfeel: thick, viscous, creamy, milky
    Taste: fragrant, sweet, milky, retronasal hints of apricots, with coconut undertones.

    Opinion: A very aromatic and approachable Tea. When brewed stronger the tea is mildly bitter with lingering aftertaste of liquorice and almond. When it then cools, the lingering, changes and leans toward liquorice and coconut. Quite complementary with an Imperial Stout. Very tasty.

  • Yún Nán Qī Zǐ Bǐng Chá, 云南七子饼茶, Yunnan Qizi Tea Cake

    Today’s Tea, 今天的茶 – Spring 2011; var. dàyèzhǒng; Lancang County, Pu’er, Yunnan; leaves only, raw pu’er process, pressed cake; elev. unknown.

    Infusion: 5g 200ml for 30-90sec.@95deg. C

    Dry leaf aroma: dry, spicy, aromatic, dusky;
    Wet leaf aroma: damp forest floor, prunes, dates, raisins, earthy;
    Liquor: pale peach colour, with buttery, nutty aroma, with a hint of dried tangerine peel;
    Mouthfeel/Taste:creamy, thick, astringent, mildly sweet, late mild bitterness;
    Flavour: woodsy, woodear fungus, hints of aged tangerine peel in the finish;

    Opinion: A soft, subtle, and enjoyable Tea with a pleasantly teasing bitter fruit finish, that lingers on the tip of the tongue.

  • Gǔ Huā Xiāng Yún Nán Shēng Pú’èr Chá, 谷花香云南生普洱茶, “Fragrance of Autumn” Yunnan Raw Pu’er Tea

    #TodaysTea, #今天的茶 – Autumn, 2006; var. big leaf; Mengku Rongshi Tea Co., Mengkuhe Village, Shuangjiang Autonomous County, Lincang, Yunnan; wild arbor leaves only, #rawpu’er process, aged pressed cake;

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

    Dry leaf aroma: woody, earthy, faint hints of sweet spice;
    Wet leaf aroma: damp forest, fresh mushrooms;
    Liquor: pale golden colour, with a spicy, cinnamon-like aroma;
    Mouthfeel/Taste: better easing to sweet, fresh, stimulating, astringent, moderately viscous, metallic minerality, salivating;
    Flavour: longan, tannic, black walnuts, vague hint of tamarind sourness in the finish, and a mild, late, lingering suggestion of licorice in the aftertaste;

    Opinion: An earthy, complex Tea with pronounced minerality, and lingering presence.

  • Fèng Qìng Dà Jīn Zhēng Hóng Chá, 凤九大金针红茶, Fengqing Big #GoldenNeedle Black Tea

    #TodaysTea, #今天的茶 – Spring 2020; var. 凤九 Féng Jiǔ (Phoenix No. 9); Lincang, #Fengqing, #Yunnan; bud and 1-2 leaves; sun baked, hand processed; 1600-1900m

    Infusion: 3g in 150ml for 40-50sec.@95-100deg. C;

    Dry leaf aroma: fruit candies, apricot, pear, peach;
    Wet leaf aroma: fruity, spicy, cinnamon, cooked apple, spiced pear;
    Liquor: bright golden, brassy colour, with faint, subtle spiced pear aroma;
    Mouthfeel/Taste: tingling, minty fresh, mouth coating, syrupy, creamy, sweet finish;
    Flavour: almost neutral, spicy (sweet spices) and mellow flavour, with mildly malty and sweet finish;

    Opinion: This Tea is very present, with a noticeable, but pleasant, forward palate, spicy freshness, and minerality. The dry leaves are a beautiful golden, and upwards of six cm long.

  • Què Shé Jīn Yá Hóng Chá, 雀舌金芽 红茶, Golden Buds of Sparrow’s Tongue Black Tea

    #TodaysTea – Spring, 2020; var. Assamica; Lincang, Fengqing, Yunnan; buds only, sun baked, hand processed; 1600-1900m

    Infusion: 3g in 150ml for 40-50sec.@95-100deg. C
    Dry leaf aroma: malt, cocoa, dried tropical fruits, raisins, & dates;
    Wet leaf aroma: vitabrits, wheatbix, and honey;
    Liquor: bright, deep golden amber colour, with a mild, sweet, spicy vegetal aroma;
    Mouthfeel/Taste: creamy/oily, sweet, slightly prickly;
    Flavour: warm, sweet breakfast cereal, grainy, with hints of chocolate;

    Opinion: An alluring and enjoyable Tea. From the excitement of the dry leaf aroma, to the mystery in the cup, this tea is a rollercoaster of surprise.

  • Xiǎo Jīn Sī Hóng Chá, 小金丝红茶, Small Golden (Silk) Thread Black Tea;

    Today’s Tea – Spring, 2020; var. Assamica; Lincang, Fengqing, Yunnan; buds only, sun baked, hand processed; 1600-1900m.

    Infusion: 6g in 250ml for 30-50sec.@95-100deg. C
    Dry leaf aroma: apricots, pale malt, sweet butter cookies;
    Wet leaf aroma: sharp, with a malty undertone;
    Liquor: deep red colour, with slightly malty, sweet, “black tea” scent;
    Mouthfeel: watery, slightly viscous, mild astringency, with a vaguely sweet finish;
    Taste: woody, peppery gingerness, vague retronasal hints of malt, orchid-like mildly bitter aftertaste.

    Opinion: Tea Sample. A vastly different taste in the cup compared with the previous two teas. The little metal device is a Spout strainer and also causes the tea to pour in a Vortex spiral.

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

    #TodaysTea – Spring, 2018; var. Assamica (large leaf); Fengqing, #Yunnan; buds only; 1600-1800m.

    Infusion: 3g in 150ml for 1-2min.@95-100deg. C
    Dry leaf aroma: malty, tropical fruits, passionfruit, dried mango;
    Wet leaf aroma: cocoa, chocolate, malted milk;
    Liquor: deep orange/red colour with a nutty, shortbread biscuit aroma;
    Mouthfeel: moderate viscosity, creamy, mouth-coating, lingering sweetness, mildly stimulating;
    Taste: mild sweet, pale male extract, pleasant, soft, nutty aftertaste.

    Opinion: Another typical, “#TeaGift” Tea that comes with very little information or labeling: which is quite a problem with a lot of Chinese Tea. Sometimes the labeling is so sketchy that the tea itself, as in this case, is completely unidentified. This tea with its small buds, colour, and aroma is relatively recognizable, and tasty.

  • Jīn Sī Diān Hóng Chá, 金丝滇红茶, Yunnan Golden Silk Thread Royal Black Tea

    #TodaysTea – Spring, 2019; var. Assamica (Yunkeng Shihao); Lincang, Fengqing, Yunnan; buds only, fire baked; 1600-1900m.

    Infusion: 3g in 150ml for 1-2min.@95-100deg. C

    Dry leaf aroma: “Jaffa Explosion” chocolate and orange, malty, sweet;
    Wet leaf aroma: sweet, malty, hints of wild meadow honey;
    Liquor: deep, rich, orange/red colour, with a soft, sweet pale malt extract aroma;
    Mouthfeel: tingling, sweet, astringent, moderately thin texture, light;
    Taste: seville orange peel, pale malt, vaguely nutty like brazil nuts, lingering tart, sweet finish;

    Opinion: A Yunnan #PureGold tea comprised solely of fat, golden, furry buds. A light, refreshing drinkable tea.

    An old man in Hohhot introduced me to drinking tea alongside beer at my regular pub. This tea would partner well with any malt forward beer.

  • Tiān Mù Hú Hóng Chá, 天目湖红茶, Tian Mu Lake Black Tea; Spring (Guyu)

    #TodaysTea – #Tianmuhu – 2019; var. tianmuhu baicha; Liyang, Changzhou, Jiangsu; buds only, semi-fermented; 250-350m

    Infusion: 3g in 150ml for 20sec.@85-90deg. C

    Dry leaf aroma: citrus, cardamom, cocoa nibs;
    Wet leaf aroma: dank, earthy, spicy,& a hint of lavender
    Liquor: golden yellow colour, mildly vegetal and vaguely malty aroma;
    Mouthfeel: creamy, viscous, prickly throat bite, mildly spicy, with alight sweet finish;
    Taste: chocolate and cocoa, honey-like semi-sweetness, chrysanthemum stems and marigold petals, woody, dusty like roasted coffee, lingering spicy aftertaste;

    Opinion: This Tea is quite rare. The leaves are the same as those used to make #Tianmu Hu White Tea, and they are picked pre-rain in Spring, from around the #Nanshan Bamboo Sea area. The tea is variously described as being either semi or fully fermented. All in all, it is a very pleasant, easy drinking tea.