茶笔 Chá Bǐ – The Tea Pen

  • Shōu Gōng Lì Zuò Jīn Jùn Méi, 手工力作金马均眉, Handmade Masterpiece Jīn Jùn Méi

    #TodaysTea – Spring, 2017; var. unknown; #Wuyishan, Nanping, Fujian; bud only, hand processed; 1100-1400m

    Infusion: 5g in 200ml for 1-2min.@90-95deg. C

    Dry leaf aroma: malty, mildly/faintly smokey; chocolate, raisin, hints of black cardamom;
    Wet leaf aroma: damp fire ash, touch of dried tangerine peel;
    Liquor: deep Golden color with a spicy, vegetal aroma;
    Mouthfeel: thick, viscous, syrupy, tingling, slightly bitter, vaguely sweet finish;
    Taste: mildly malty, slightly ashen, watery, chrysanthemum stem vegetal with retronasal floral overtones;

    Opinion: This is the light style of Jin Jun Mei, and has rather large buds. It is hard to reconcile with this particular Tea because it seems to lack in depth and complexity of a dark roast and it also seems to miss on the characteristic honey notes. This tea is not challenging or confronting to the drinker, as such it’s easy to drink without having to think about it.

  • Handmade Golden eyebrow (wild climax) Jin Jun Mei Black Sou Chong Tea, 手工金骏眉 Shōu Gōng Jīn Jùn Méi

    #TodaysTea – Spring, 2015; var. qizhong; Tongmuguan, Wuyishan, Nanping, Fujian; single bud, hand rolled; 1200m

    Infusion: (gongfu) 5g in 200ml for 30sec.@100deg. C

    Dry leaf aroma: mildly smokey, piny, hints of ginger, cassia, and dried orange peel;
    Wet leaf aroma: spicy, earthy, damp fallen tree bark, hints of tangerine and bitter orange;
    Liquor: golden colour with vague, elusive smokey scent with hints of ginger and dried orange peel;
    Mouthfeel: creamy, peppery, sweet, mouthwatering, drying;
    Taste: soft, mild, hints of tangerine and ginger, rose and lavender finish, with a faint lingering, retronasal orange blossom floral scent;

    Opinion: A relatively new style of black souchong tea developed originally by Liang Junde & Jiang Yunxuan, in 2005, that many claim has revolutionized the Chinese Black Tea market.

    Very drinkable.

  • Yanshang Wuyi Rock Tea (by Liu Guoying,) Da Hong Pao

    #TodaysTea – 2016; var. a blend of localized sub-species; Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; 2-3 leaves, hand roasted;

    Infusion: 5g in 150ml for 1-2min.@90-95deg. C

    Dry leaf aroma: smokey with a hint of chocolate;
    Wet leaf aroma: smokey, spicy, vaguely acrid;
    Liquor: brown to red color with a delicate peppery, spicy aroma;
    Mouthfeel: syrupy, viscous, mild minty tingle, slightly tart/sour, with an astringent finish, and drying sensation on the tongue;
    Taste: earthy, mineralish, smokey, vague cinnamon hints, lingering subtle, dark, floral (orchid?) hints in the finish;

    Opinion: Best drunk together with good company and conversation. Its dark and rocky experience definitely makes it not a, “solo” tea.

    This tea was the first release of an experimental, traditional tea roasting process, using a blend of cultivars. Developed by the Wuyishan Yanshang Tea Research Institute, in Wuyishan, by Tea Master Liu Guoying.

    In online shops this is presently selling for 60-70rmb per 10g pkt, or approx. $1.00/g.

  • Da Hong Pao Wulong Cha, Big Red Robe Oolong tea

    #TodaysTea – Spring, 2017; var. ; Wuyishan, Nanping, Fujian; heavy oxidation, oolong process; 2000m;

    Infusion: 3g in 100ml for 1-2min.@100deg.C

    Dry leaf aroma: smokey, slightly acrid, tobacco;
    Wet leaf aroma: ash, moderate charcoal, wood smoke;
    Liquor: dark tan colour, with faint elusive scent;
    Mouthfeel: watery, thin, gradually thickening viscosity, mild peppery presence, and finishes prickly (Fish bones) in the throat;
    Taste: mildly malty, smoky, later lingering sweet aftertaste, with a mild retronasal floral note;

    Opinion: Da Hong Pao is a mixed bag for me, some days the initial smoky nature of this tea is quite the challenge. This particular tea seems to be quite one dimensional at first but is refreshingly enjoyable, and definitely complements smoked food, and bitter beers. In truth, it is probably too old and has lost some of its character.

  • Fenghuang Dancong Shimen Oolong Tea, 凤凰单丛茶, 輋门

    #TodaysTea – Spring 2020; var. Fenhuang Dancong; #PhoenixMountain, Shantou, Guangdong; Single leaf, oolong; 1498 m.

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

    Dry leaf aroma: fragrant, aromatic, chocolate, tangerine, and sweet spice;
    Wet leaf aroma: spicy, wonderfully aromatic, slightly fruity and floral;
    Liquor: pale apple-cinnamon color, with hints of apples and pear;
    Mouthfeel: viscous, syrupy, fresh peppery tingle, refreshing;
    Taste: cinnamon, dried tangerine peal, hints of long pepper in the back of the throat, and lingering retronasal hints of peach;

    Opinion: An outstanding tea that would pair well with semisweet cakes, tarts, and pastries with afternoon tea, or xmas brunch.

    Today is the Chinese National Day, to all my Chinese friends, enjoy the Mid-Autumn Festival, Golden Week, and have a great day.

  • Fenghuang Ya Shi Xiang Wulong Cha, Phoenix Duck Shit Fragrance Oolong Tea

    Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas.

    #TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m;

    Infusion: 3g in 150ml for 25-30sec.@95deg. C;
    Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
    Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
    Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
    Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
    Taste: delicate, xmas biscuit, sweet;

    Opinion: A pleasant, spicy, aromatic tea, with an interesting and entertaining name. However, it’s two year recommended shelf life may now be indicative of a diminishing presence of light and fruity flavors and aromas.

  • Ginseng Oolong Tea

    #TodaysTea – Spring, 2019; var. Si Ji Chun; 1-2 leaves and stem, combined with licorice root and ginseng, then oolong processed; Nantou, Taiwan; High Mountain Tea.

    Infusion: 3.6g in 150ml for 25-55sec.@99-95deg. C – this tea is best brewed as a long cup infusion, rather than gongfu style which is the case here;
    Dry leaf aroma: dry, spicy, mildly pro peppery;
    Wet leaf aroma: herbal, alfalfa, dissipates as the leaves open up, which are predominantly brown and green in colour;
    Liquor: golden colour, with a distant, elusive aroma that hints of ginseng;
    Mouthfeel: mildly creamy texture, with peppery sensations, mouth watering;
    Taste: ginseng initially, followed by with a licorice finish, sweet aftertaste, and retronasal hints of apricot and alfalfa;

    Opinion: Also known as Ren Shen Wulong tea, Kings Tea, or Orchid Beauty (Lan Gui Ren) Initially, this tea starts out stiff and forms, like a Chinese Emperor’s portrait painting. As the leaves open up, after 4-5 infusions, a few more taste elements come through. The formality subsides into an artists party by a stream, with multiple, quiet, conversations occurring all at once. Whilst one hopes for the Oolong to make itself known, like a family gathering, sadly it was not to be.

  • Te Ji Gui Hua Wulong Cha, Teji Osmanthus Oolong Tea

    #todaystea – Spring, 2018; made with YanXuan Anxi Gaoshan (Tieguanyin) Oolong Tea, and Osmanthus blossoms; 1-2 leaves and stem, light oxidation, oolong process, infused and packaged with osmanthus petals;

    Infusion: 3-4g in 150ml for 20sec.@90-95deg. C
    Dry leaf aroma: fragrant, floral with undertones of apricot, and licorice;
    Wet leaf aroma: buttery; spicy, wood spice, allspice, apricot, slightly subdued;
    Liquor: yellow-green colour, aromatic, with floral hints;
    Mouthfeel: thick, viscous, syrupy, mild peppery sensation;
    Taste: sweet, peppery, spicy, milky;
    Opinion: A great entry level tea that contrasts favorably as an alternative to Jasmine (Molihua) Tea. Always enjoyable.

  • An Xi Tie Guan Yin Wulong Cha; Pure Manual Tieguanyin, Iron Goddess Oolong Tea

    #todaystea – Spring 2016; var. tieguanyin; Anxi, Quanzhou, Fujian; leaf only, hand made, light oxidation, xiaoqing process; 500-800m.

    Infusion: 3g in 150ml for 20sec.@90-95deg. C
    Dry leaf aroma: mild, buttery, like shortbread biscuit;
    Wet leaf aroma: vegetal and sweet like the stems of cut flowers;
    Liquor: pale yellow-green, alluring, floral hints of orchid, or honeysuckle;
    Mouthfeel: buttery, creamy, lusciously syrupy, finishing with a soft, mouthwatering prickly tingle on the edges of the tongue;
    Taste: floral overtones backed by a vegetal presence;
    Opinion: One of my favourite teas, it’s enjoyment doesn’t get old.

  • “Blue and White Porcelain” Alishan High Mountain Oolong Tea

    #TodaysTea – Spring, 2018; var. Qingxin; Alishan, Taiwan; bud and two-three leaves; 1500 meters.

    Infusion: 3g in 150ml for 20sec.@90-95deg. C
    Dry leaf aroma: soft, pleasant, hints of pear, orchid, osmanthus;
    Wet leaf aroma: sweet, floral aroma with hints of peach;
    Liquor: pale yellow with no discernible aroma;
    Mouthfeel: light, pleasant mouth feel, mild peppery sensation, mouth watering, with no “fish bones” [呲牙] in the throat.
    Taste: sweet, floral, herbal, with a long lingering sweet finish.
    Opinion: A very accessible, light, oolong style Chinese Tea.