茶笔 Chá Bǐ – The Tea Pen

  • Mao Yan Mei Herbal Tea (Tisane)

    #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Dry leaf aroma: like dusty raisins, and stone fruit pits;
    Wet leaf aroma: similar to dry;
    Liquor: pale yellow, first wash looks like swamp water;
    Mouthfeel/Taste/Flavour: a mouthwatering immediacy on the tip of the tongue, with a slightly bitter, sour astringency followed by a thick creamy mouthfeel, leaving lingering metallic tingling and noticeable sweetness.

    Opinion: The tea was given to me by a friend who could not remember what its was, or where she got it from. After posting it as an identity challenge within my LinkedIn Network it was identified.

    Mao Yan Mei, (Ampelosis Grossedentata) is a rare, wild natural herbal tea from Hunan. It grows wild, in the red sandstone soils on Yunwu Mountain, which is located in Zhang Jia Jie (张家界), in the northwest of Hunan. Ampelosis grossdentata has been called, “longevity vine,” or “folk magic tea”. It is used as a medicinal tea and contains 17 amino acids, including methionine, leucine and glutamic acid, etc., 14 trace elements such as K, Ca, Fe, Zn, Mg, etc., and a total of over 6% biological flavones, apparently.

  • Guā Fēng Zhài (Pǔ’ěr Chá Shēng Chá), 刮风寨(普洱茶生茶), Guafeng Village Sheng #Puer Tea

    Summer, 2020; var. qimao(big leaf); Guafeng Village, Yieu, Xishuanbanna, Yunnan; sun dried mao cha, raw pu’er process, pressed cake; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 5g in 110ml for 20-30sec.@90-95deg. C

    Dry leaf aroma: lemon, tangerine, pomelo;
    Wet leaf aroma: prunes, hint of something metallic like a machine shop;
    Liquor: pale yellow, with vague white peach aroma;
    Mouthfeel/Taste: thick, syrupy, creamy, smooth, mildly tingling, some sweetness and mild astringency in the aftertaste, and watery finish;
    Flavour: tangerine, ginger, honey, floral peppery notes with retronasal orchid hints.

  • Hóng Chí Chá Shì，Jīng Pǐn Pǔ Ěr Chá Gòng, 竑祺茶室，精品普洱, 茶貢, Hung Chi Tea Room, Boutique #Puer Tribute Tea

    1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆) Shou Pu’er process; elev. unknown; #TodaysTea, #今天的茶, #JīnTiānDeChá.

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

    Dry leaf aroma: dusty, dank, old;
    Wet leaf aroma: old wet carpet, must, dank, hints of peppery spice;
    Liquor: deep red colour with dank, dry, musty aroma;
    Mouthfeel/Taste: peppery, viscous, oily, with a mildly camphor or mint-like fresh finish;
    Flavour: dusty, fresh, a vague touch of sweetness with a retronasal suggestion of swamp water;

    Opinion: Drinkable. This was supposed to be a special Tea. Unfortunately the can was quite corroded and the sealed bag inside had two small perforations. It was stored with other cans in a cardboard box in Kunming.

    With corrosion of the canister and failure of the bag, only an expert Tea Taster and connoisseur of pu’er teas, can determine if this Tea is good, or spoilt. However, it may be possible to improve its condition by storing in a zisha clay canister from several months.

    Such a shame really, in two years time it would be an extremely rare, 40 year old Tea. Ah well, we shall see what we shall see.

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

    Summer, 2020; var. Yunnan Big Leaf; Fengqing, Lincang, Yunnan; bud and leaf; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 150ml for 20-30sec.@95-100deg. C

    Dry leaf aroma: malty & candy-bar sweet, with distinct carob overtones;
    Wet leaf aroma: vegetal, carob, undertones of raspberry and fig;
    Liquor: pale amber with mild hints of chocolate, and malt;
    Mouthfeel/Taste: thick, viscous, syrupy, oily, sweet, ever so slightly peppery;
    Flavour: malty, forest honey sweet, hints off milk chocolate;

    Opinion: From the long, pine needle-like golden buds, to the amber colored tea, this tea is very pleasing. The surprising carob-like aroma bleeds into a pleasant chocolate aftertaste leaving a sweet and mellow feeling after. Very nice indeed!

  • Jīn Luó Diān Hóng Chá, 金螺滇红茶, Golden Snail Yunnan Black Tea

    Summer 2019; Fengqing, Lincang, Yunnan; bud and 1-2 leaves, snail rolled leaves with prominent golden tips; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion:
    1st: 3g in 150ml for 30-40sec.@85-95deg. C;
    2nd+: 3g in 150ml for 20-30sec.@95-100deg. C

    Dry leaf aroma: malty, hints of chocolate or cocoa;
    Wet leaf aroma: malt, hint of coal/wood fire tar;
    Liquor: bright amber colour with a slight malt aroma, with hints of laundry bleach;
    Mouthfeel/Taste: thick, viscous, oily, with a trailing sweetness, and late astringent finish;
    Flavour: malted milk with mild honey sweetness, and retronasal hints of chocolate;

    Opinion: An interesting and engaging Yunnan #DianHong black tea. Typical malt flavors with a honey sweet and chocolate twist. Very pleasant. When brewed color some incongruous “off” aroma appear present but these disappear with hotter and shorter infusions.

  • 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.

  • Què Shì Jīn Yá #DiānHóng Chá, 雀古金芽滇红茶, “Golden Bud of Sparrow” Yunnan #PureGold Black Tea

    Spring, 2019; var. Yunnan big leaf; Fengqing, Yunnan; bud and 1 leaf; elev. various; #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 3g in 150ml for 15-20sec.@90deg. C

    Dry leaf aroma: sweet, malty, vibrant;
    Wet leaf aroma: molasses, malt, black peppercorns;
    Liquor: brassy golden colour with mildly spicy, nutty, malty aroma;
    Mouthfeel/Taste: thick, viscous, creamy, mild tingling on the tip of the tongue, salivating finish;
    Flavour: malt, honey, mildly bitter and spicy like long pepper and ginger, lingering sweet finish;

    Opinion: Most off the leaves are whole, with only a few broken pieces here and there. Quite possibly package damage. The colour is incredibly vibrant and leaves a bright yellow stain on white porcelain. The flavor, taste, and aroma are all very delightful. This is a lovely, enjoyable tea.

  • Xiǎo Jīn Sī Hóng Chá, 小金丝红茶, Small Golden Silk Threads Black Tea

    Spring, 2019; var. Yunnan Big Leaf; Fengqing, Yunnan; buds only, fire baked; 1600-1900m.
    #TodaysTea, #今天的茶, Jīn Tiān De Chá.

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

    Dry leaf aroma: apricot and citrus;
    Wet leaf aroma: dark, murky, vegetal;
    Liquor: golden amber colour with vaguely musty aroma;
    Mouthfeel/Taste: light body, tingling, mouthwatering, sweet finish;
    Flavour: orange citrus, ginger, spicy, hint of cinnamon, vague honey finish;

    Opinion: Light pleasantly aromatic tea with a spicy character and tiny, dry buds have a delightful, enticing, fruity aroma.

  • 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!

  • New English Teas – London Tea, 伦敦红茶, Lún Dūn Hóng Chá

    #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: “One tsp per person and one for the pot!” In 150-200ml for 2+ min.@100deg. C

    Liquor: deep red colour with a mild, buttery, peppery, aroma;
    Mouthfeel/Taste: mildly viscous, astringent, prickling, and vaguely oily;
    Flavour: stark and robust, tannic, suggestions of grapefruit or bitter orange peel; very late onset of a mild sweetness.

    Opinion: This #Tea is sharp, strong, assertive. Perfect as a pick me up for the 4:00 o’clock slump. A couple of quick cups of this and you’ll know what’s what.

    It is hard however, to get to understand a Tea when there is a dearth of information about it. Nor does it make it comfortably possible to compare and contrast it with other teas in the company’s stable. I would consider it to be more characteristic of a breakfast tea rather than an afternoon tea.

    Yet, contacting the company, this “London Blend” is apparently similar to their English Afternoon Blend ???

    This suggests its details are something like this: Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m.

    I wonder what the differences actually are? #EnglishAfternoon and #LondonTea, are vastly different teas, at least in my cups.