茶笔 Chá Bǐ – The Tea Pen

  • 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.

  • Cha Hua Dao The way of arranging tea flowers

    #TodaysTea, #今天的茶 – A tiny Bonsai Tree for the tea table.

    A flower arrangement, (#chāhuā) or a small, but special plant, helps to bring life and loveliness to the table, and enhances the enjoyment of true tea.

    I had already picked out another plant at the Antique Flower Market in Shanghai, but in doingI had walked three times past a small shop run by an old Chinese gentleman, soI went in to have a look and discovered this little #Bonsai Tree. So happy I did. I hope it likes Tea?

    The Art or Way of arranging flower decorations and plants for the Tea Table or Tea Room is called Cha Hua Dao. Cha is Tea, Hua is Flower, and Dao is the Way.

  • Chún Xiāng, 醇香, Mellow and Fragrant: Menghai Lao Shu Qizi Bing Cha, Bulang Wild Tea

    #TodaysTea, #今天的茶 – April, 2005; var. Dayezhong; Mengzha Village, #Menghai, Yunnan; wild trees, buds and leaves, fermented pu’er process, aged pressed cake; various elevations;

    Infusion: 5g in 150ml for 20sec.@90-95deg. C

    Dry leaf aroma: hints of ginger, and tangerine;
    Wet leaf aroma: dank, damp wet forest, with a suggestion of licorice;
    Liquor: amber brown, with faint, orchid-like aroma;
    Mouthfeel/Taste: thin to moderately thick viscosity, prickly on the tip of the tongue, mild bitter bite in the back of the throat, late onset of mild sweetness, followed by a drying astringency;
    Flavour: spicy, peppery hints of ginger, tanin, and retronasal hints of orchid, and dried, aged citrus peel;

    Opinion: Originally I thought this Tea was untouched, only to discover it has already been nibbled at. That’s ok, I don’t feel bad about breaking it open to sample this 15 year old tea.

    That said, it’s hard to say how I feel about it, after drinking it. Such a strange state of being to be in. Feeling somewhat #ambivalent. (Addendum: I’ve been told that with old teas sometimes it is best to break the cake up and store them in a porous clay jar to allow the leaves to, “breath” again as this will enhance the quality of the tea. I will have to try this again and see how it develops. Just something more to come back to.)

    This is the last of the formal Chinese teas on my shelf. What’s left are some herbal teas, flower teas, & some Indian teas. What a ride!

  • Shi Shang Xi Gui Sheng Tai Cha (Sheng Cha), 石上昔归生态茶(生茶), Shishang Xigui Ecological Tea (Raw Puerh Tea)

    #TodaysTea, #今天的茶 – Spring, 2007; var. dayezhong; #Xigui Village, Mengla, Lincang, Yunnan; raw #Puer, aged, pressed tea cake; elev. unknown.

    I did not know what to expect with this tea, it truly was outstanding and surprising.

    Infusion: 5g in 150ml for 15 sec.@90-95deg. C

    Dry leaf aroma: woodsy, black cardamom, aged tangerine peel;
    Wet leaf aroma: smokey, wood fire, bbq, my grandma’s wood fired stove;
    Liquor: amber brown in colour with hints of smoke, black cardamom and tangerine aromas;
    Mouthfeel/Taste: moderately creamy, mildly biting, tingling, lingering sweetness in the aftertaste;
    Flavour: smokey, sweet, milky, with retronasal hints of dried tangerine peel in the finish;

    Opinion: This Tea, its wild in its contrasting flavours, yet very pleasing. It’s got me thinking of smoked meats like, cod, beef brisket, or turkey, with fire baked ratatouille or duchess potatoes, and bread on a stick…

    Outrageously good!

  • Míng Tiān Mū Hú Bài Chá Lǜ Chá, 名天目湖白茶（绿茶), Famous Tinamu Lake White Tea (#GreenTea)

    #TodaysTea, #今天的茶 – 2020; var. tianmuhu baicha; Nanshan shoumei, buds only, green tea process; 250-350m.

    Infusion: a good pinch in 100ml for 15sec.@85deg. C

    Dry leaf aroma: tropical fruits, pineapple, banana, apricot, eggy;
    Wet leaf aroma: vegetal, broad beans hint of orange zest;
    Liquor: pale yellow liquor,
    Mouthfeel/Taste: medium thickness, light, sweet lingering freshness, and mild, lingering astringency;
    Flavour: floral, light, slightly fruity with a late bitter melon finish;

    Opinion: A nice, fresh easy drinking tea. The leaf colour is excellent. This Tea comes from around the Nanchang Bamboo Forest area, near the Tianmu Lake region, and is called, “white tea” because of the tea tree varietal.

  • 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.

  • Niú Nǎi Wū Lóng Chá, 牛奶乌龙茶, Milk Oolong Tea

    Tea and Beer at R&L Brewery and Homebrew Supplies.

     #TodaysTea, #今天的茶 – Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; high mountain

    Infusion: I pkt in 150ml for 20sec.@95deg. C

    Dry leaf aroma: sensationally aromatic, buttery/creamy, apricot, and honey melon;
    Wet leaf aroma: biscuity, buttery, like a custard tart, with an apricot finish;
    Liquor: pale yellow, with no noticeable aroma
    Mouthfeel: thick, viscous, creamy, milky
    Taste: fragrant, sweet, milky, retronasal hints of apricots, with coconut undertones.

    Opinion: A very aromatic and approachable Tea. When brewed stronger the tea is mildly bitter with lingering aftertaste of liquorice and almond. When it then cools, the lingering, changes and leans toward liquorice and coconut. Quite complementary with an Imperial Stout. Very tasty.

  • Yún Nán Qī Zǐ Bǐng Chá, 云南七子饼茶, Yunnan Qizi Tea Cake

    Today’s Tea, 今天的茶 – Spring 2011; var. dàyèzhǒng; Lancang County, Pu’er, Yunnan; leaves only, raw pu’er process, pressed cake; elev. unknown.

    Infusion: 5g 200ml for 30-90sec.@95deg. C

    Dry leaf aroma: dry, spicy, aromatic, dusky;
    Wet leaf aroma: damp forest floor, prunes, dates, raisins, earthy;
    Liquor: pale peach colour, with buttery, nutty aroma, with a hint of dried tangerine peel;
    Mouthfeel/Taste:creamy, thick, astringent, mildly sweet, late mild bitterness;
    Flavour: woodsy, woodear fungus, hints of aged tangerine peel in the finish;

    Opinion: A soft, subtle, and enjoyable Tea with a pleasantly teasing bitter fruit finish, that lingers on the tip of the tongue.

  • Gǔ Huā Xiāng Yún Nán Shēng Pú’èr Chá, 谷花香云南生普洱茶, “Fragrance of Autumn” Yunnan Raw Pu’er Tea

    #TodaysTea, #今天的茶 – Autumn, 2006; var. big leaf; Mengku Rongshi Tea Co., Mengkuhe Village, Shuangjiang Autonomous County, Lincang, Yunnan; wild arbor leaves only, #rawpu’er process, aged pressed cake;

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

    Dry leaf aroma: woody, earthy, faint hints of sweet spice;
    Wet leaf aroma: damp forest, fresh mushrooms;
    Liquor: pale golden colour, with a spicy, cinnamon-like aroma;
    Mouthfeel/Taste: better easing to sweet, fresh, stimulating, astringent, moderately viscous, metallic minerality, salivating;
    Flavour: longan, tannic, black walnuts, vague hint of tamarind sourness in the finish, and a mild, late, lingering suggestion of licorice in the aftertaste;

    Opinion: An earthy, complex Tea with pronounced minerality, and lingering presence.