#TodaysTea – Spring, 2019; var. assamica; Fenqing, Yunnan; leaf and stem, old trees (>100yr) black tea process; 1600-2200m
Infusion: 5g in 150ml for 30sec.@100deg. C;
Dry leaf aroma: apricots, & fruit salad; Wet leaf aroma: sharp, pungent, hints of rhubarb, cinnamon & fresh tangerine; Liquor: deep orange colour, with a mild, cooked vegetable aroma, hints of toffee and candy floss; Mouthfeel: syrupy, thick, mouth coating, freshmint, stimulating, mildly astringent finish; Taste: black tea, sweet lingering, aftertaste, soft citrus finish, and retronasal hints of stone fruits: prunes, peaches, plums;
Opinion: A pleasant and easy to handle black tea that would easily suit, breakfast, morning, or afternoon tea time comfortably: with or without milk, sweeteners, or a slice of citrus.
Many a great Advisor, mentor, executive coach, etc. advise that to learn a new skill, to develop a new pattern, change or develop a new habit, you need to practice that desired skill or change for at least thirty days.
For the last month or so, I have been steadily drinking my way through my collection of teas and so far the count is now 29 different teas, with quite a few still to go. So the question is drinking tea habit forming is as yet unanswered.
I guess my approach to this question is not so much about, is tea addictive, in much the same way that drinking coffee, alcohol, smoking, eating sugar, can be, but more along the lines of doing something, and doing it consistently day after day as a routine.
Those that know me well would say that I’m quite creative, and spontaneous, but whilst I can effectively stick to a routine, it is not where I tend to shine. However, by drinking tea daily, in the manner that I’ve been doing so, taking diligent notes, analysing carefully the tea and how it presents itself in the cup, and then sharing those results through online platforms and social media, I have been not only learning about tea, but also developing skills in online presentation and communication.
Over the time of tasting tea, I have added in addition pieces of information, such as the brewing conditions and some commentary about the experience of drinking the tea. The next step I guess would be to add in some background information and history about each tea but that would be better presented on a website based blog.
So, is Drinking Tea Habit Forming? Yes! Yes it is, IF you do so daily with the same approach, as a meditation, or as a routine, then it can be leveraged to hone existing skills, develop new skills, or reinforce one’s knowledge about an exceptional commodity, and to develop and reinforce a desirable, new, habit.
#TodaysTea – Spring, 2016; var. xiao zhong; Tongmuguan, Chongan, Wuyishan, Nanping, Fujian; young leaves; ; 1100-1400m.
Infusion: 5g in 150ml for 1-2min.@95-100deg. C
Dry leaf aroma: mildly smokey, chocolate, malt, cassia bark, dried orange peel; Wet leaf aroma: sharp, acrid, wet burnt coals, wood smoke; Liquor: deep orange colour with faint, vegetal aroma with hints of bitter orange, & dried tangerine peel; Mouthfeel: thin, watery, mildly astringent, mint/pepper freshness in the aftertaste, Taste: mildly nutty and malty-sweet, hints of bitter orange and lavender, with a touch of ginger, and smokey undertones in the finish;
Opinion: This was one of the first tea gifts we received several years ago; and I’ve kind of, sat on it, kept it in storage, Sampling every now and then. I’m not a fan of the heavily scented, Earl Grey, our teas with a similar flavor profile, so LSSC has always been difficult for me. However in recent times I’ve started to appreciate the nuances in this Tea style.
#TodaysTea – Spring, 2018; var. fuding dabai/fuyun no.6; Tongmuguan, #Wuyishan, Nanping, Fujian; 1 bud 2 leaves; pine wood smoked; 1200m.
Infusion: 5g in 150ml for 1-2min.@95-100deg. C
Dry leaf aroma: smokey, piney, cassia bark, dry ginger, hint of black cardamom; Wet leaf aroma: pine, camphor, wood fire, resinous, sharp, acrid; Liquor: red coluor with notable cinnamon character, and hints of ginger, and mace: a sweet and spicy aroma; Mouthfeel: thick, syrupy, tingling, soft, lingering spicyness, mouthwatering, late mild bitterness; Taste: sweet, smokey, bitter orange, with retronasal floral notes and long lingering sweet finish; when cool there are strong hints of tangerine;
Opinion: This is a very enjoyable black tea.
I’m finding more and more, that I prefer to brew well oxidized teas for shorter lengths of time, and to let the tea cool in the cup before drinking it, as the heat seems to hide a lot of the tea’s character.
#TodaysTea – Spring, 2017; var. unknown; #Wuyishan, Nanping, Fujian; bud only, hand processed; 1100-1400m
Infusion: 5g in 200ml for 1-2min.@90-95deg. C
Dry leaf aroma: malty, mildly/faintly smokey; chocolate, raisin, hints of black cardamom; Wet leaf aroma: damp fire ash, touch of dried tangerine peel; Liquor: deep Golden color with a spicy, vegetal aroma; Mouthfeel: thick, viscous, syrupy, tingling, slightly bitter, vaguely sweet finish; Taste: mildly malty, slightly ashen, watery, chrysanthemum stem vegetal with retronasal floral overtones;
Opinion: This is the light style of Jin Jun Mei, and has rather large buds. It is hard to reconcile with this particular Tea because it seems to lack in depth and complexity of a dark roast and it also seems to miss on the characteristic honey notes. This tea is not challenging or confronting to the drinker, as such it’s easy to drink without having to think about it.
#TodaysTea – Spring, 2015; var. qizhong; Tongmuguan, Wuyishan, Nanping, Fujian; single bud, hand rolled; 1200m
Infusion: (gongfu) 5g in 200ml for 30sec.@100deg. C
Dry leaf aroma: mildly smokey, piny, hints of ginger, cassia, and dried orange peel; Wet leaf aroma: spicy, earthy, damp fallen tree bark, hints of tangerine and bitter orange; Liquor: golden colour with vague, elusive smokey scent with hints of ginger and dried orange peel; Mouthfeel: creamy, peppery, sweet, mouthwatering, drying; Taste: soft, mild, hints of tangerine and ginger, rose and lavender finish, with a faint lingering, retronasal orange blossom floral scent;
Opinion: A relatively new style of black souchong tea developed originally by Liang Junde & Jiang Yunxuan, in 2005, that many claim has revolutionized the Chinese Black Tea market.
#TodaysTea – 2016; var. a blend of localized sub-species; Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; 2-3 leaves, hand roasted;
Infusion: 5g in 150ml for 1-2min.@90-95deg. C
Dry leaf aroma: smokey with a hint of chocolate; Wet leaf aroma: smokey, spicy, vaguely acrid; Liquor: brown to red color with a delicate peppery, spicy aroma; Mouthfeel: syrupy, viscous, mild minty tingle, slightly tart/sour, with an astringent finish, and drying sensation on the tongue; Taste: earthy, mineralish, smokey, vague cinnamon hints, lingering subtle, dark, floral (orchid?) hints in the finish;
Opinion: Best drunk together with good company and conversation. Its dark and rocky experience definitely makes it not a, “solo” tea.
This tea was the first release of an experimental, traditional tea roasting process, using a blend of cultivars. Developed by the Wuyishan Yanshang Tea Research Institute, in Wuyishan, by Tea Master Liu Guoying.
In online shops this is presently selling for 60-70rmb per 10g pkt, or approx. $1.00/g.
#TodaysTea – Spring, 2017; var. ; Wuyishan, Nanping, Fujian; heavy oxidation, oolong process; 2000m;
Infusion: 3g in 100ml for 1-2min.@100deg.C
Dry leaf aroma: smokey, slightly acrid, tobacco; Wet leaf aroma: ash, moderate charcoal, wood smoke; Liquor: dark tan colour, with faint elusive scent; Mouthfeel: watery, thin, gradually thickening viscosity, mild peppery presence, and finishes prickly (Fish bones) in the throat; Taste: mildly malty, smoky, later lingering sweet aftertaste, with a mild retronasal floral note;
Opinion: Da Hong Pao is a mixed bag for me, some days the initial smoky nature of this tea is quite the challenge. This particular tea seems to be quite one dimensional at first but is refreshingly enjoyable, and definitely complements smoked food, and bitter beers. In truth, it is probably too old and has lost some of its character.
#TodaysTea – Spring 2020; var. Fenhuang Dancong; #PhoenixMountain, Shantou, Guangdong; Single leaf, oolong; 1498 m.
Infusion: 3g in 150ml for 20-30sec.@95deg. C
Dry leaf aroma: fragrant, aromatic, chocolate, tangerine, and sweet spice; Wet leaf aroma: spicy, wonderfully aromatic, slightly fruity and floral; Liquor: pale apple-cinnamon color, with hints of apples and pear; Mouthfeel: viscous, syrupy, fresh peppery tingle, refreshing; Taste: cinnamon, dried tangerine peal, hints of long pepper in the back of the throat, and lingering retronasal hints of peach;
Opinion: An outstanding tea that would pair well with semisweet cakes, tarts, and pastries with afternoon tea, or xmas brunch.
Today is the Chinese National Day, to all my Chinese friends, enjoy the Mid-Autumn Festival, Golden Week, and have a great day.
Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas.
#TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m;
Infusion: 3g in 150ml for 25-30sec.@95deg. 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: A pleasant, spicy, aromatic tea, with an interesting and entertaining name. However, it’s two year recommended shelf life may now be indicative of a diminishing presence of light and fruity flavors and aromas.
