茶笔 Chá Bǐ – The Tea Pen

  • Vahdam Maharaja Breakfast Black Tea, 王公早餐红茶, Wáng Gōng Zǎo Cān Hóng Chá

    Spring 2019; var. Assamica; single origin, #Assam, India; hand picked, leaves and tips, blended black tea; elev. various. #TodaysTea, #今天的茶, Jīn Tiān De Chá.

    Infusion: 2g in 180ml for 3-5min.@90-95deg. C

    Liquor: deep amber to red colour with a mild malty aroma;
    Mouthfeel/Taste: mouthwatering, spicy-peppery bite, mild sweet and tannic finish;
    Flavour: malty, with hints of cinnamon and ginger, followed by a slightly earthy and vegetal aftertaste;

    Opinion: This #Tea is a “Classic” #EnglishBreakfast style tea. It is robust and assertive in the cup, mildly and pleasantly aromatic. An all-round enjoyable tea.

  • Vahdam Assam Exotic Black Tea, 阿萨姆邦异域风情红茶, Ā Sà Mǔ Bāng Yì Yù Fēng Qíng Hóng Chá;

    #TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, Assam, India; hand picked, blended #blacktea; elev. various.

    Infusion: 2g in 180ml for 3-5min.@90-95deg. C

    Liquor: deep amber to red colour with a spicy, floral aroma hinting of vanilla and cinnamon;
    Mouthfeel/Taste: peppery tingle, vaguely salty, slightly astringent, mildly moderate texture and creaminess, finishing with a late hint of sweetness;
    Flavour: spicy, vegetal like canned tomato soup, hints of ginger and cinnamon;

    Opinion: This is an assertive #Tea that if brewed strong is aggressively tannic, at lighter strengths it is bold and spicy with a sense of earthiness underneath. It stands on its own all by itself. A good breakfast tea.

  • Vahdam Darjeeling Summer Black Tea, 大吉岭夏红茶, Dà Jí Lǐng Xià Hóng Chá;

    #TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, #Darjeeling, India; hand picked, blended black tea; elev. various.

    Infusion: 2g in 180ml for 3-5min.@90-95deg. C

    Liquor: amber-red colour with faint, nutty, malty, aroma;
    Mouthfeel/Taste: mouthwatering, stimulating, mild late lingering sweetness and peppery, minty (camphor?) freshness, thin to moderate texture;
    Flavour: hints of malty, ginger, and cinnamon;

    Opinion: In comparison to Darjeeling Spring, this tea is more earthy in taste and character. This is a refreshing and comforting tea.

  • Vahdam Darjeeling Spring Black Tea, 大吉岭泉红茶. Dà Jí Lǐng Quán Hóng Chá

    #TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin, Darjeeling, India; hand picked, blended black tea; elev. various.

    Infusion: 2g in 180ml for 3-5min.@90-95deg. C

    Liquor: pale brassy gold colour with mild citrus aroma;
    Mouthfeel/Taste: prickling, tingling, drying, astringent, vague late sweetness, thin texture;
    Flavour: orchid, grapefruit, hint of ginger, not particularly aromatic;

    Opinion: a light, fresh, beguiling tea that is easy to drink and not think about. A solid background supporter that would love the company of a petit four.

  • Vahdam Earl Grey Citrus Black Tea, 伯爵灰柑橘红茶, Bó Júe Hūe Gān Jiù Hóng Chá

    #TodaysTea, #今天的茶, Spring 2019; var. Assamica; single origin from Darjeeling, Assam, Nilgiri, Kangra, or Sikkim, India; hand picked, blended black tea with 2% bergamot oil extract; elev. various.

    Infusion: 2g in 180ml for 3-5min.@90-95deg. C

    Liquor: brassy orange-red colour with distinct and fragrant aroma;
    Mouthfeel/Taste: slightly viscous, vague peppery tingle, that builds with subsequent sips, mild bitterness and astringency;
    Flavour: aromatic, fragrant hints of bitter orange or grapefruit, floral;

    Opinion: I’ve never been a fan of #EarlGreyTea, and bought this tea to help calibrate my palate for this specific flavor and aroma, which can present itself in some #Wuyi Rock teas. I am pleasantly surprised. I actually like and enjoy this particular Tea blend.

  • New English Tea – English Afternoon Tea, 英式下午茶, Yīng Shì Xià Wǔ Chá

    #TodaysTea, #今天的茶, Summer 2019; var. Assamica; Western Hills, Sri Lanka; #Ceylon Broken Pekoe, #CTC BP1, black tea process; >1200m.

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

    Opinion: When my grandmother died, her #Samovar passed to me, along with a particular way of drinking tea. Black tea, In today’s case, #EnglishAfternoonTea, would be brewed strong and then served in small, dainty, porcelain tea cups. She always has a, “gift” set of tiny jam jars and 1/4 tsp teaspoons for dipping out your jam of choice. You see, the tea was diluted to taste with hot water, and sweetened with jam, thus balancing the strong tannic astringency with any of the jams, conserves, or marmalades that were on hand.

  • New English Tea – EnglishBreakfast Tea, 英式早餐茶, Yīng Shì Zǎo Cān Chá

    #TodaysTea, #今天的茶, Summer 2019; var. Assamica; Western Hills, Sri Lanka; #Ceylon Broken Pekoe, #CTC BP1, black tea process; >1200m.

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

    Opinion: Astringent, bitter/tart like Seville Orange marmalade, and Grapefruit, mildly viscous and drying. Robust. Adding a pinch of salt, brings out herbal and woody retronasal hints.

    My mum taught me how to brew tea but it was my grand mother that has the greater influence on preparation and consumption. The tea infusion rhyme came, via mum, from her, and possibly from her parents and grandparents as well.

  • Dà Hóng Páo Wū Lóng Chá, 道红袍乌龙茶, Big Red Robe Oolong Tea

    #TodaysTea, #今天的茶, Spring, 2020; var. rougui; Wuyishan, Nanping, Fujian; oxidised, oolong process; approx. 2000m;

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

    Opinion: This is a generic #DaHongPa from a hotel, at which I stayed, in Wuyishan: their standard “Guest room” Tea.

    The dry leaf varies in size and color, and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character. The pale gold liquor hits at ginger and tastes thin, creamy, spicy and vibrant. It leaves a lingering sweet and cinnamon-like aftertaste.

    Surprisingly different to the aged varieties I have previously reviewed. I prefer this fresher style.

  • Lóng Jīng Lǜ Chá, 龙井绿茶, Dragon Well Green Tea

    Today’s Tea, 今天的茶 – Unboxing… Autumn, 2020; var. #43; Yuezhou, Shaoxing, Zhejiang; 1 leaf &1 bud, green tea process; 200-300 meters;

    Infusion: 3g in 150ml for 10-20sec.@80-85deg. C

    Opinion: Nutty, buttery, creamy, with a notable peppery bite on the top of the tongue and lingering taste. The leaves are somewhat brown. This tea is from a relatively well known domestic supplier of “quality” supermarket teas. It is popular to give gifts of tea in elaborate packaging. This set is a relatively common size and presentation. It even comes with its own carry bag.

  • Yī Shēng Qī Yè #jiǎogǔlán Cha, 野生七叶绞股蓝茶, Wild Seven Leaves Jiaogulan Tea

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

    Infusion: Steeped – Tea Bottle: 3g in 150ml

    Opinion: Jiǎogǔlán, or Gynostemma pentaphyllum, is a Tea made from the leaves of a vine that grows in the mountains of southern China. It came to prominence through Japanese research into Octogenarians in southern China, concluding that the daily consumption of Jiaogulan tea may have been a significant contributing factor to the long and healthy lives of elderly villagers.

    Nowadays this Tea comes in two forms, its original “wild” vine status, and the sweeter “farmed” vine, also it comes in 3, 5 (penta-phylum), and 7 leaf varieties. Today’s Tea, was quite bitter-sweet with the sweetness lingering on afterwards in the finish. It is generally recommended to drink 1-2 cups per day.