茶笔 Chá Bǐ – The Tea Pen

  • ITA Certified Tea Sommelier Certificate (Update)

    #ITA Updated their online courses and Assessment procedures. It has been over a year since I completed their online courses. I have reviewed the changes and refreshed areas in which I appeared to have become lax or deficient. I am happy to say I am glad to have redone this course after the last year year of personal exploration into Chinese Tea, and I am glad that I have grown and developed enough to pass ITA’s new Certified #TeaSommelier Certification. 😊😊😊 https://internationalteaacademy.com/

    Addendum (March 2023) – The final segment of this program is to do a 4 day Residential Immersion Program at Pu’Er in Yunnan. Unfortunately, due to various setbacks, such as Covid restricted travel, I’ve not been able follow through on completing the program. Last year, Ms Zhang announced ITA couldn’t offer the Residential Program, and it looks like it may not be offered ever again, at least in the foreseeable future, which is unfortunate, really.

  • Yě Shēng Qī Yè Jiǎo Gǔ Lán Chá, 野生七叶绞股蓝茶, Wild Seven Leaves Jiaogulan Tea

    2018; var. Gynostemma pentaphyllum; Dayao Shan, Guangxi; leaves only, sundried; 800-1500m;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 5g in 200ml for 10 sec.@85deg. C

    Dry Leaf Aroma: herbal, raisins, prunes;
    Wet Leaf Aroma: strong, sharp, spicy;
    Liquor: golden yellow with a faint mineral aroma;
    Mouthfeel: thick, viscous, sweet with a prominent bitter finish on the tip of the tongue;
    Taste: sweet, oily, medicinal, vaguely fishy, with a sharp, mineral pungency, and lingering mouthwatering finish;

    Opinion: Known as, “Southern Ginseng“ and the Tea of longevity, this tea does have a ginseng-like character to it. I have a kind of love-hate relationship with this tea, I know it’s good for me but it tastes like medicine. I guess this is one of those teas that, like a new pair of shoes, is uncomfortable at first, but grows on you with time.

  • Shú Pū Wǔ Jī, 熟普五级, 5th Grade Shu Pu’er Tea

    Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Pu’er Wo Dui process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3g in 150ml for 40-60sec.@100deg. C;

    Dry Leaf Aroma: musty, damp, compost;
    Wet Leaf Aroma: damp, wet, muddy;
    Liquor: deep amber color with faint red-pink tongue & slight wet forest floor aroma;
    Mouthfeel: viscous with a watery finish, minerally, dusty, tingling, biting, slight sweet and fresh finish;
    Taste: earthy, slight retronasal hints of camphor, mildly sweet;

    Opinion: This is the third of a set of pu’er teas that differ only by tea grade. This particular tea has a closer profile to the 1st Grade tea and is a little more funky compared to the 3rd grade tea.

    These three teas have really challenged my views about tea and my rationale for drinking particular styles of tea. Clearly, I am still a Tea Newbie and need to spend much more time sampling Pu’er teas to get to know and appreciate their challenging aromas and flavors. Don’t get me wrong though, I have enjoyed drinking them.

  • Shú Pū Sān Jī, 熟普三级, 3rd Grade Shu Pu’er Tea

    Shú Pū Sān Jī, 熟普三级, 3rd Grade Shu Pu’er Tea; Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Pu’er Wo Dui process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 3g in 150ml for 40-60sec.@100deg. C;

    Dry Leaf Aroma: earthy, touch of malt,
    Wet Leaf Aroma: damp earth, forest leaf litter;
    Liquor: browny amber colour with a dusty, dried tangerine peel aroma;
    Mouthfeel: viscous, mouth coating, minerally, grainy, tingling, biting, slight fresh finish;
    Taste: earthy, with a short vaguely malty hit, followed by a lingering fresh aftertaste with murky retronasal aromas;

    Opinion: The primary difference between this tea and its First Grade (Grade 1) counterpart is in overall aroma and flavor.

    This is possibly due to the bag of tea sitting out on my table for the last 2-3 days or so allowing for some of the funk to gas off. Whilst it hasn’t won anything in the “Favorites” stakes, it is definitely not umpleasant to drink, far from it.

    I’m curious now to cup all three at the same time to see if there is any discernible difference purely due to Grade.

  • Méi Zhàn Jīn Jùn Mèi, 梅占金骏眉, Mei Zhan Golden Eyebrow Black Tea

    Spring 2020; various cultivars; (Hydron Gao Tonglin Tea) Nanping, Fujian; bud only; elev. unknown;
    #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 4g in 180-200ml for 20-30sec.@100deg. C;

    Dry Leaf Aroma: rose, lychee, hint of soft citrus;
    Wet Leaf Aroma: slightly acrid like cold fire place, slightly floral, slightly sweet;
    Liquor: pale amber with a slightly vegetal presence;
    Mouthfeel: thick, creamy, viscous, tongue tingling, metallic;
    Taste: buttery, pear, melon, some honey notes, hint of breadiness;

    Opinion: Compared to yesterday’s tea, this couldn’t be more different, colour, flavour, aroma, texture; is like chalk and cheese. On first impressions, this tea kinda reminds me of Turkish Delight. It is quite noticeably floral but subtle. It has body and understated elegance. It is indulgent, like a full body oil massage, under the shade, in the mountains, on a warm Spring afternoon. In essence, it is a rather contemplative tea.

  • Wǔ Yí Hóng Chá Jīn Jùn Mèi, 武夷紅茶金骏眉, Bohea Tea Golden Eyebrow Black Tea

    Spring 2020; var. Wuyi Caicha; (Lester Paul (Doctor of Judicial Science) ) Wuyi Shan, Nanping, Fujian; buds only, (xiao chi gan?) unsmoked; >1200m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

    Infusion: 1 sachet (4.68g) in 180-200ml for 20-30sec.@100deg. C;

    Dry Leaf Aroma: malty, bready, hints of rose, prune, and dates;
    Wet Leaf Aroma: sultanas, raisins, currents, a hint of apricot;
    Liquor: red amber colour with strong, malty and carob aroma;
    Mouthfeel: thick, viscous, oily, stimulating, with a late, bitter onset;
    Taste: carob, bready, raisins and dates, hints of rose, with lingering mineral after taste;

    Opinion: It is hard for me to express how I feel about this tea. Everything about it is strong, brash, opinionated, “in your face” aggressive, and, … perplexing. I was never a fan of carob, and this tea has it all over from aroma to taste, it screams, “carob!” like some demented child overacting its floor-time. However, once past that the tea has a subtle, sweet, lingering, and enticing charm. I’m really quite flummoxed. I will definitely have to drink more of it.

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

    Autumn, 2020; var. Camelia sinensis (hybridized sub-varietals); (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@85-95 deg. C

    Dry Leaf Aroma: spicy, sweet melon, fragrant;
    Wet Leaf Aroma: sweet, palm sugar, vanilla, pleasent;
    Liquor: pale amber with a soft, loquat scent;
    Mouthfeel: creamy, thick, peppery, stimulating, moderately thick finish and mildly fresh, bitter aftertaste;
    Taste: dried tangerine peel, pomello, ginger, with a hint of star-anise/licorice, and very soft honey sweet finish;

    Opinion: This is a pleasant, spicy tea with vague, faint sweet and floral retronasal hints. It is fresh and stimulating on the palate, and drinks easily. I would go so far as to say this is a good candidate breakfast tea.

  • Fó Xiāng Bái Chá, 佛香白茶, Buddhist Incense White Tea

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

    Infusion: 2x 3 finger pinches in 200ml for 30-40sec@90-100deg. C

    Dry Leaf Aroma: sharp, touch of apricot, and molasses;
    Wet Leaf Aroma: sweet, honey, musk stick, candy cane, sharp, minerally;
    Liquor: dull amber, with a slight candy floss scent;
    Mouthfeel: thick, viscous, syrupy, stimulating, tingling, mouthwatering, astringent, spicy, savoury, with a late onset of sweetness;
    Taste: hints of tangerine, licorice, lychee, with a mild, melon-like sweet finish;

    Opinion: This is a dark, murky, “savoury” tea, that invokes fantasies of walking through a burning coil-draped temple hall into the sunlight. Although it has a balance of sweetness, it’s hallmark is its pronounced, spicy, savoury presence.

  • Zá Jiāo Jīn Sī Diān Hóng Chá, 杂交金丝滇红茶, Hybridized Yunnan Golden Silk Black Tea

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

    Infusion: 3g in 150ml for 20-30sec@90-100deg. C

    Dry Leaf Aroma: toasted fruit bread, bready, biscuity, sultanas, currants, and dried plums;
    Wet Leaf Aroma: sharp, aromatic, pungent, hints of apricot;
    Liquor: amber colour with a baked bread and warm cooked rice scent;
    Mouthfeel: viscous, sticky, mildly stimulating and astringent with a sweet and fresh spice finish;
    Taste: malty, bready, ginger, dried tangerine, earthy.

    Opinion: This appears to be an experimental, hybridized tea. I don’t know much about it, but it seems to be very different to the #10 Golden Silk Dianhong that I’ve previously reviewed. Where the #10 had a distinctly watery finish, this tea has more presence and lingers longer on the palate. Very interesting and enjoyable.

  • Shí Hào Jīn Sī Diān Hóng Chá, 十号金丝滇红茶, Yunnan No. 10 Golden Silk Black Tea

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

    Infusion: 3g in 150ml for 20-30sec@90-100deg. C

    Dry Leaf Aroma: dried apricots and tangerine peel;
    Wet Leaf Aroma: spicy, white pepper, ginger, green apple, dried tangerine, allspice, nutmeg, cinnamon, black cardamom;
    Liquor: amber brown colour with a spicy, malty aroma;
    Mouthfeel: spicy, peppery, tingling, moderately thick with watery finish, sweet;
    Taste: malt and dark honey, with dark floral notes like orchid;

    Opinion: The last tea drink for the Year of the Rat. This is a sensation filled tea, bright and boisterous however it’s watery finish, much like this Year of the Rat, leaves the overall experience somewhat flat. However, a stronger brew drinks well alongside a Goose Island IPA. Let’s hope the Year of the Ox brings more joy and happiness to everyone’s lives. Take care of your loved ones, one and all. Best wishes.