Category: Today’s Tea

  • Zá Jiāo Bái Chá, 杂交白茶, Hybridized White Tea

    C. sinensis var. hybridized sub-varietals; Yunnan Natural Agri Tech Co., Menglian County, Yunnan Province, 1400-1800m; Autumn, 2020, EU Organic, bud and 1-2 leaves, white tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Sage green to brown dry leaves, and hairy silvery buds, with a spicy, sweet melon, fragrance. When wet, the leaves take on a more variegated brown colour with a sweet, palm sugar, vanilla, and pleasentaroma.

    3g of dry leaves were steeped in 150ml of water for 20-30sec@85-95 deg. C. The brewed tea liquor is a crystal clear, pale amber with a soft, loquat scent. in the mouth it is creamy, thick, peppery, stimulating, with a moderately thick finish and mildly fresh, bitter aftertaste. It tastes like dried tangerine peel, pomello, and ginger, with a hint of star-anise/licorice, and very soft honey sweetness in the finish.

    I like this tea but I find that the mid infusions tend to leave me with an uncomfortable feeling of acidity in the stomach.

  • Shí Hào Bái Chá, 十号白茶, #10 White Tea

    C. sinensis var. blended sub-varietals; Agri Tech Co., Menglian, Yunnan, 1400-1800m; Autumn, 2020, EU Organic, bud and 1-2 leaves, White tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Pale to dark brown, loose, dry leaves with silvery grey buds, and aroma that is spicy, with hints of ginger, cinnamon, dried citrus, dried apricot, and an undertone hint of molasses. The leaves change to a sage green, and brown colour when wet, and have a slightly acrid, sharp aroma, with spicy hints of liquorice, galangal, and loquat.

    3g of dry leaf was steeped in 150ml of water for 20-30sec@85deg. C. The brewed tea liquor is a pale, yellow-amber in colour, with a faint, honey and slightly soapy, scent. in the mouth it feels thick, creamy, mildly stimulating, with pleasant bitterness, fresh feel, and a watery, drooling finish, whilst it tastes spicy, like ginger, and pomelo peel, with a pleasant honey sweetness.

  • Fó Xiāng Bái Chá, 佛香白茶, Buddhist Incense (Buddha’s Essence) White Tea

    C. sinensis var.blended sub-varietals; Menglian County, Pu’er City, Yunnan Province, 1400-1800m; Autumn, 2020, 1 leaf & 1 bud, EU Organic, White tea process;; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are well represented by both leaf and bud and appear to be evenly distributed. The buds are a furry grey colour and the leaves in various shades, from brown to black. their aroma is sharp, with a touch of apricot, and molasses, with an undertone of licorice. The wet leaves, both leaf and bud appear to be a uniform brown colour, and smell at first sharp & pungent, then sweet & honey-like.

    3g of dry leaf in 150-180ml water, were infused for 30-50sec @85-950deg. C followed by a 10sec pour. The brewed liquor is a dull amber, with a honey-like aroma. In the mouth it is thick-viscous-syrupy, stimulating-tingling-mouthwatering, astringent-spicy-savory, which softened into sweetness, with a late onset of minerality (metallic) in the finish. The taste hints of tangerine, licorice, & lychee, with a mild, honeydew melon-like finish.

    Over time this tea has subtly changed in character. The honey-like character has become more pronounced and rounded, and on longer infusions the viscosity becomes creamy, and the liquorice, and lingering minerality, become more pronounced. It really is an intriguing and engaging tea that demands to be paid attention to and focused on.

  • Minerality in Tea: A taste of rock?

    “Minerality’ is such an interesting word. Most Word Processors will automatically correct it to, “mineralogy” or flag it as spelt wrong, until you add the word to your Dictionary. But, what is it? What does it mean? And, in particular, what does it mean in the context of tasting tea?

    Before we take a deeper dive, this musing over a word, was brought to you by my frequent use of it in describing a particular mouthfeel when drinking tea, but more on that later.

    “Minerality,” has long been used by Wine Sommeliers to describe a mouthfeel or taste sensation that has subsequently been associated with, “terroir,” or characteristic of a wine growing region.

    According to Dwight Farrow, over at Edible Arts:

    “Minerality” is a general term we use to describe wines that exude aromas such as flint, crushed rock, wet stone, or sea breeze or that have textures of chalk, hard stone, gravel or a kind of electrical snap on the finish.

    He further goes on to state that scientists have ruled out that mineral characteristics of soil transfer to the grapes that are grown in it.

    But we are here to talk about about tea. According to David Duckler over at Verdant Tea, who claims that, “Minerality is not just the taste of rock…” builds the argument that:

    Minerality is our way of understanding a unique texture and physical sensation on the palate that is tingling and precise while being soft at the same time, like the lightest carbonation you could imagine. This texture creates a sense of contrast that makes aftertastes even sweeter and allows them to build up over time, separate from the aromaIn tea, minerality is a textural complexity that does require rocky terroir to come forward, but it isn’t exactly the sensation of drinking rocks or even necessarily dissolved mineral solids. It is a bit more complicated.

    So, all this seems clear enough, don’t you think? How does that manifest itself in the mouth? For me, “minerality” is a characteristic associated with a metallic taste, coupled with a tingling sensation on the tip of the tongue and deep into the cheeks.

    Unlike natural mineral waters resplendent in iron or sulphur, the iron manifests like blood, and the sulphur, well… smells, this metallic taste is not robust and dominant. It is subtle, and late, building up over time and subsequent mouthfuls. In a sense it does contrast with sweetness, but sweetness is a much more dominant and present mouthfeel.

    Now, we do have a problem to consider. If this is a metallic taste, who do we differentiate it as coming from the tea and not from the water we brew with or the buildup in the kettle we boil with? Simple, if the water is always the same, it creates a baseline against which different teas can be contrasted. Now, if your water is tasting metallic, it might be a good idea to get it tested or change it out for a softer water source.

    Previously we mentioned that scientists claim as fact, that soil characteristics are not transferred to grapes. Presumably this is also the case with tea. However, David Duckler reports that according to, “Li Xiaoping” of Dragon Well that:

    minerality in the terroir of Shi Feng (Lion’s Peak) refers to both the direct intake of minerals and their flavor as well as the effect of rocky soil in encouraging deeper healthier roots and slow growth

    ‘And that this has a direct and noticeable impact on the flavour characteristics of the tea: a somewhat contrary point of view to those of the Wine Scientists. With a moment’s thought it is easy to understand this, and communicate it simply.

    Organisms respond to what they are fed. Their flesh takes on certain sensory characteristics that can be distinguished based on where they are grown. We see this in Cattle, Sheep, Fish, Fruit, Vegetables, Herbs, and Spices. We see this also in the way they are grown, such as GMO, high intensity farming, low density farming, organic, etc. It follows then that it is reasonable to expect that tea, (and grapes,) will demonstrate equally similar, notable characteristics.

    Are these characteristics quantifiable? Perhaps not in some gas chromatograph in some lab, but certainly by sensory analysis. However, sensory analysis depends on a vocabulary that not all are in agreement with, an imprecise, “metaphor,” as Dwight Farrow puts it, to describe sensations and ephemeral memories and feelings as a result of sensations felt in the mouth.

    “Minerality,” is one of those words that we circle around, skirt around, try on for size and either get it, or don’t. For me, it is a characteristic associated with a metallic taste, coupled with a tingling sensation on the tip of the tongue, and deep into the cheeks. It can be harsh, but more often than not, is a soft, subtle experience which can linger for a lengthy period of time after drinking tea.

    Word of the Day – “minerality.” Try it out.

  • Flavoured Tea

    A little bit of comedy in action, with Mr. Jimmy Doherty. However, the underlying point is about flavouring teas and how it is done in some cases. If you have a video to share about how other flavourings are added to tea, I’d love to see them. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

  • Yún Nán Yuè Guāng Bái Chá, 云南月光白茶, Yunnan Moonlight Beauty White Tea

    C. sinensis var. big pekoe; Yunnan Natural Agritech Co., Jinggu County, Pu’er City, Yunnan Province, 950-1000m; Autumn, 2020; 1 bud and 1-2 leaves, native moonlight white tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are large, dark on one side, light on the other, with thick, hairy, whitish buds, and smell of apricot, peach, and a touch of passion fruit. The wet leaves and buds have a glossy green and brown appearance and possess a heady smell of sweet musk candy, and honey, underpinned by a hint of allspice.

    3-4g of leaves were steeped in 150ml of water 20-30sec. at 85-95deg. C producing a bright, crystal clear, golden coloured liquor, with a faint, sweet, Belgian candy-sugar scent. In the mouth it is thick, creamy, sweet, stimulating, and mouthwatering with a long, lingering, sweet finish, while the taste is fruity, with hints of peach, candy, and honey melon, with a mild, orchid-like, retronasal finish.

    I’m reading an ARI Working Paper entitled, “Opiate of the Masses with Chinese Characteristics: Recent Chinese Scholarship on the Meaning and Future of Religion,“ and I can’t think of a better tea to drink whilst immersed in scholarly reflection. I don’t spend enough time reading for pleasure, but I should. This tea is a delight for the senses from start to finish. It’s soft, non-aggressive character makes itself quietly and welcomely known in a comforting and supportive manner. A great tea to drink when reading for pleasure or study, or simply for self-indulgent navel-gazing, well… contemplative meditation.

  • Xíng Jiàn Bái Mǔ Dan, 行健白牡丹, Xingjian White Peony

    C. sinensis var. blended varieties; Menglian, Pu’er City, Yunnan, 1400-1800m; Autumn 2020, bud and 1 leaf, EU Organic certified, white tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are sage green and black with longish, pale silver buds and they have a sharp, pungent scent, like dried raspberries, red berries, and tropical fruits. The wet leaves appear to be pale green and brown, with a sharp, aromatic, vegetal scent, with a hint of wintergreen, and subtle undertones of honey.

    3g of leaves were steeped in 150ml of water for 20-30sec@75-85deg. C. The brewed tea has a thin, pale yellow colour, and a vague peach blossom aroma. In the mouth it is syrupy, viscous, sweet, mildly tingling on the tongue, and has a late, mild buttery finish, whilst it tastes mellow, comforting, luscious, sweet, mildly peppery… quite fresh, with retronasal floral hints.

    Compared to yesterday’s tea, this is a fundamentally different tasting tea. It is pleasant, and entertaining with no negative body impact. I thoroughly enjoy this tea.

    The Video…

  • Fú Dǐng Bái Chá, 福鼎白茶, Fuding White Tea, Bai Mudan (White Peony)

    C. sinensis var. dabai; Tea Master Wu Zhijian, Puding Pan Xi, Dayang Shan, Fuding, Fujian, 700m; Spring, 2017, hand plucked, 2 leaves & occasional buds, White Peony Grade 2, white tea process. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry tea consists of light and dark green leaves, many broken, and some stems, with occasional silver grey furry buds, and is resplendent in carob, candy cane, & black cherry scents. The wet leaves are olive green and brown in color, with a vegetal, hard candy & honey aroma.

    Flash steeping for 10 sec@90-95deg. C results in pronounced minerality in the lingering, mouthwatering finish. The brewed tea is golden yellow, sparkling, with a chestnut, and broken peach pit aroma. In the mouth there is a creamy texture, mildly stimulating, and is fresh on the tongue, and leaves a lingering sweetness with lasting retronasal carob hints.

    For some reason, this tea doesn’t appeal all that well to me. I find, after the second steeping, that my stomach tends to churn and turn in a not entirely pleasant manner, continues for quite some time after accompanied by a sense of bloating and occasional burpage.

  • Everything stops for Tea,

    Utterly fascinating. I love old newsreals like this one that provide an interesting and reportive view on aspects of tea culture. #TodaysTea, #今天的茶, #JīnTiāndeChá #Tea, #茶, #Chá.

    https://youtu.be/BdtQAEFM2Sw
  • Bái Háo Yín Zhēn Chá, 白毫銀針茶, Baihao Silver Needle Tea

    C. sinensis var. Dabai; Ningshi Shigulan Agricultural Co., Pingqiao Village, Chengbei Community, Shuangcheng Town, Zherong County, Ningde City, Fujian Province; Autumn, 2018; buds only, white tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Dry leaf appearance of Zherong Baihao Yinzhen is longer, thinner, and slightly darker than Fuding Baihao. It is also more slender and includes the occasional dark leaf tip. Its aroma aroma is fundamentally different, pleasant, fragrant, with hints of peach, pear, lychee, and melon. Wet leaves become more noticably green and maintain colour variation from light to dark. The wet leaves have a noticeably acrid scent, with a slight undertone of sweet stone fruit.

    Liquor is pale pear in colour and has a slight, pleasant, buttery scent. The mouthfeel is smooth and creamy with a peppery bite, followed by a drying astringent finish in the throat. The taste is mild with a very faint hint of lychee, nashi pear, and sweet stone fruit.

    4g of tea was steeped in in 50ml of water for 10sec.@80deg. C then a further 100ml of water was added for 60sec.@80deg. C.

    This is as lovely, aromatic and fruity tea which is a pleasure to drink. Is it true Baihao Yinzhen tea? Many adamantly insist, from appearance, it is not – “buds are too thin, poor quality!” That’s a controversy still to solve.

    Zherong Country is the direct neighbour on the eastern border to Fuding City: considered the “Home” of “North Road” Silver Needle Tea; and two counties further west is Zhenghe County in Nanping Prefecture: the centre for “South Road” Silver Needle Tea. Curiously, all three counties seem to occupy a similar latitude, so the designation of North or South appears to be somewhat hair-splitting.

    What is clear, is that geography and terroir is critically important to the designation, taste, and appearance, of this tea style. It does not smell, or taste like Fuding Baihoa Yinzhen, the character is completely different. But? Is that a bad thing? Is it something else that deserves it’s own space, rather than accusations of being an imposter? I do like the drinking experience that this tea brings.