茶笔 Chá Bǐ – The Tea Pen

Category: White Tea

  • Yuè Guāng Bái Chá, 月光白茶, Moonlight White Tea

    Autumn, 2020; var. Camelia sinensis; (Lucy WangYNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, White tea process, unfixed; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3-4g in 150ml for 30-50sec@85-95deg. C

    Dry Leaf Aroma: noticeable, dominance of juicy, semi-dried apricots;
    Wet Leaf Aroma: aromatic, spicy, vegetal, with an undertone of vanilla;
    Liquor: light green-golden colour, with faint, indistinct aroma, and a late suggestion of sweetness;
    Mouthfeel: creamy, smooth, minty fresh, stimulating, sweet;
    Taste: pleasant, sweet, floral, with a spicy fresh finish;

    Opinion: This is my first time drinking this particular tea. Whilst creamy, it has a thin finish, with a sweet minty freshness. After several infusions in quick succession it leaves a dry sensation on the back of the throat. However, the taste is very pleasant and overall enjoyable.

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

    Autumn, 2020; var. Camelia sinensis; (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, White tea process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3g in 150ml for 20-30sec@75-85deg. C

    Dry Leaf Aroma: sharp, pungent, like dried raspberries, red berries, and tropical fruits;
    Wet Leaf Aroma: sharp, aromatic, vegetal, a hint of wintergreen, and subtle undertone of honey;
    Liquor: thin, pale yellow colour, with a vague peach blossom aroma;
    Mouthfeel: syrupy, viscous, sweet, tingling on the tongue, and late, mild buttery finish;
    Taste: mellow, comforting, luscious, sweet, mildly peppery, fresh, with retronasal floral hints;

    Opinion: This is a pleasant and entertaining Tea. It reminds me of a, “face dancer” one moment you see one face, then the next moment it is something delightfully different. Most enjoyable.

  • 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.

  • Yuè Guāng Měi Rén, 月光美人, Moonlight Beauty

    Spring, 2019; var. jingu big white leaf; Autumn Tower in Erjinggu, Yunnan; 1 bud and leaf, dark withered, micro-fermentation process, loose leaf; elev. unknown. Today’s Tea, 今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 150ml for 15-20sec.@85-95deg. C

    Dry leaf aroma: sweet, fragrant, kinda like candies fruits or boiled lollies;
    Wet leaf aroma: spicy, peppery, vegetal, black cardamom;
    Liquor: very pale yellow colour, with a vaguely citrus peel aroma;
    Mouthfeel/Taste: creamy, syrupy, mildly tingling and spicy, sweet;
    Flavour: sweet, honeysuckle, bright, vibrant, light, hinting of sweet stone fruits;

    Opinion: A large leaf, white Tea that is lovely in the cup. The dry leaves are a beautiful two tone color, with long pale, tender buds, which take on mixed forest colors when wet. I would definitely recommend seeking this tea out. It does not disappoint!

  • Fú Dǐng Bái Chá Huāng Yě Dà Yè Zhān, 福鼎白茶荒野大叶砖, Fuding WhiteTea, Wild Big Leaf BrickTea

    #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.

  • Gāo Shān Tài Lǎo Bái Chá, 髙山態老白茶, Alpine Mountain Old White Tea

    #TodaysTea, #今天的茶 – Autumn, 2013; var. dabaihao; Guanyang, Taimushan, Fuding, Fujian; bud & 1-2 leaves, Weidao micro-fermentation, aged pressed cake; 900m.

    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.

  • 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.

  • Lì Yáng Tiān Mù Hú Jīn Yá Bái Chá, 溧阳天目胡金牙白茶, Liyang Tianmu Lake Golden Bud White Tea

    #todaystea  Spring, Mingqian, 2020 ; var. bai ye yi hao – white leaf No. 1; Tianmu Lake, Liyang County, Jiangsu; Bud and 1-2 leaves, green tea process.

    Dry leaf: alfalfa, straw, hints of dry biscuits, pea shoots or sprouts;
    Wet leaf: strong vegetal aroma, fading to a mild fishiness;
    Liquor: light yellow, very faint honey aroma
    Mouthfeel: creamy, thick; lightly astringent, soft lingering hints of white pepper;
    Taste: Chestnut, green, snow peas, sweet, floral, honey.

  • Gaoshan Gongmei LaobaiCha, High Mountain Tribute Eyebrow Old White Tea

    #TodaysTea; 2017, Autumn; var. Dabai; #Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged, loose leaf;

    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: creamy, vicious, tingling on the tongue, no throat sensations, all top of the tongue;
    Taste: sweet, lingering, fresh and peppery like mint or menthol.

  • Gāo Shān Bái Háo Yín Zhēn Chá, 高山白毫银针, High Mountain White Silver Needle Tea

    #TodaysTea – 2018, Spring; var. Fúdǐng Dàháo; Fuding, Guanyang, Fujian; 1 leaf & bud, white tea process;

    Dry leaf aroma: earthy, biscuit like;
    Wet leaf aroma: mildly acrid;
    Liquor: very pale yellow to white pear color, with no noticeable aroma;
    Mouthfeel: creamy, milky texture, slightly thin, hints of pepper, with a noticeable dry throat sensation;
    Taste is earthy with hints of the dry leaf aroma.