Tag: #茶

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

    C. sinensis var. hybridized sub-varietals; Yunnan Natural Agri Tech Co., Menglian County, Yunnan Province, 1400-1800m; Autumn, 2020, EU Organic, bud and 1-2 leaves, white tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Sage green to brown dry leaves, and hairy silvery buds, with a spicy, sweet melon, fragrance. When wet, the leaves take on a more variegated brown colour with a sweet, palm sugar, vanilla, and pleasentaroma.

    3g of dry leaves were steeped in 150ml of water for 20-30sec@85-95 deg. C. The brewed tea liquor is a crystal clear, pale amber with a soft, loquat scent. in the mouth it is creamy, thick, peppery, stimulating, with a moderately thick finish and mildly fresh, bitter aftertaste. It tastes like dried tangerine peel, pomello, and ginger, with a hint of star-anise/licorice, and very soft honey sweetness in the finish.

    I like this tea but I find that the mid infusions tend to leave me with an uncomfortable feeling of acidity in the stomach.

  • Shí Hào Bái Chá, 十号白茶, #10 White Tea

    C. sinensis var. blended sub-varietals; Agri Tech Co., Menglian, Yunnan, 1400-1800m; Autumn, 2020, EU Organic, bud and 1-2 leaves, White tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Pale to dark brown, loose, dry leaves with silvery grey buds, and aroma that is spicy, with hints of ginger, cinnamon, dried citrus, dried apricot, and an undertone hint of molasses. The leaves change to a sage green, and brown colour when wet, and have a slightly acrid, sharp aroma, with spicy hints of liquorice, galangal, and loquat.

    3g of dry leaf was steeped in 150ml of water for 20-30sec@85deg. C. The brewed tea liquor is a pale, yellow-amber in colour, with a faint, honey and slightly soapy, scent. in the mouth it feels thick, creamy, mildly stimulating, with pleasant bitterness, fresh feel, and a watery, drooling finish, whilst it tastes spicy, like ginger, and pomelo peel, with a pleasant honey sweetness.

  • Fó Xiāng Bái Chá, 佛香白茶, Buddhist Incense (Buddha’s Essence) White Tea

    C. sinensis var.blended sub-varietals; Menglian County, Pu’er City, Yunnan Province, 1400-1800m; Autumn, 2020, 1 leaf & 1 bud, EU Organic, White tea process;; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are well represented by both leaf and bud and appear to be evenly distributed. The buds are a furry grey colour and the leaves in various shades, from brown to black. their aroma is sharp, with a touch of apricot, and molasses, with an undertone of licorice. The wet leaves, both leaf and bud appear to be a uniform brown colour, and smell at first sharp & pungent, then sweet & honey-like.

    3g of dry leaf in 150-180ml water, were infused for 30-50sec @85-950deg. C followed by a 10sec pour. The brewed liquor is a dull amber, with a honey-like aroma. In the mouth it is thick-viscous-syrupy, stimulating-tingling-mouthwatering, astringent-spicy-savory, which softened into sweetness, with a late onset of minerality (metallic) in the finish. The taste hints of tangerine, licorice, & lychee, with a mild, honeydew melon-like finish.

    Over time this tea has subtly changed in character. The honey-like character has become more pronounced and rounded, and on longer infusions the viscosity becomes creamy, and the liquorice, and lingering minerality, become more pronounced. It really is an intriguing and engaging tea that demands to be paid attention to and focused on.

  • Minerality in Tea: A taste of rock?

    “Minerality’ is such an interesting word. Most Word Processors will automatically correct it to, “mineralogy” or flag it as spelt wrong, until you add the word to your Dictionary. But, what is it? What does it mean? And, in particular, what does it mean in the context of tasting tea?

    Before we take a deeper dive, this musing over a word, was brought to you by my frequent use of it in describing a particular mouthfeel when drinking tea, but more on that later.

    “Minerality,” has long been used by Wine Sommeliers to describe a mouthfeel or taste sensation that has subsequently been associated with, “terroir,” or characteristic of a wine growing region.

    According to Dwight Farrow, over at Edible Arts:

    “Minerality” is a general term we use to describe wines that exude aromas such as flint, crushed rock, wet stone, or sea breeze or that have textures of chalk, hard stone, gravel or a kind of electrical snap on the finish.

    He further goes on to state that scientists have ruled out that mineral characteristics of soil transfer to the grapes that are grown in it.

    But we are here to talk about about tea. According to David Duckler over at Verdant Tea, who claims that, “Minerality is not just the taste of rock…” builds the argument that:

    Minerality is our way of understanding a unique texture and physical sensation on the palate that is tingling and precise while being soft at the same time, like the lightest carbonation you could imagine. This texture creates a sense of contrast that makes aftertastes even sweeter and allows them to build up over time, separate from the aromaIn tea, minerality is a textural complexity that does require rocky terroir to come forward, but it isn’t exactly the sensation of drinking rocks or even necessarily dissolved mineral solids. It is a bit more complicated.

    So, all this seems clear enough, don’t you think? How does that manifest itself in the mouth? For me, “minerality” is a characteristic associated with a metallic taste, coupled with a tingling sensation on the tip of the tongue and deep into the cheeks.

    Unlike natural mineral waters resplendent in iron or sulphur, the iron manifests like blood, and the sulphur, well… smells, this metallic taste is not robust and dominant. It is subtle, and late, building up over time and subsequent mouthfuls. In a sense it does contrast with sweetness, but sweetness is a much more dominant and present mouthfeel.

    Now, we do have a problem to consider. If this is a metallic taste, who do we differentiate it as coming from the tea and not from the water we brew with or the buildup in the kettle we boil with? Simple, if the water is always the same, it creates a baseline against which different teas can be contrasted. Now, if your water is tasting metallic, it might be a good idea to get it tested or change it out for a softer water source.

    Previously we mentioned that scientists claim as fact, that soil characteristics are not transferred to grapes. Presumably this is also the case with tea. However, David Duckler reports that according to, “Li Xiaoping” of Dragon Well that:

    minerality in the terroir of Shi Feng (Lion’s Peak) refers to both the direct intake of minerals and their flavor as well as the effect of rocky soil in encouraging deeper healthier roots and slow growth

    ‘And that this has a direct and noticeable impact on the flavour characteristics of the tea: a somewhat contrary point of view to those of the Wine Scientists. With a moment’s thought it is easy to understand this, and communicate it simply.

    Organisms respond to what they are fed. Their flesh takes on certain sensory characteristics that can be distinguished based on where they are grown. We see this in Cattle, Sheep, Fish, Fruit, Vegetables, Herbs, and Spices. We see this also in the way they are grown, such as GMO, high intensity farming, low density farming, organic, etc. It follows then that it is reasonable to expect that tea, (and grapes,) will demonstrate equally similar, notable characteristics.

    Are these characteristics quantifiable? Perhaps not in some gas chromatograph in some lab, but certainly by sensory analysis. However, sensory analysis depends on a vocabulary that not all are in agreement with, an imprecise, “metaphor,” as Dwight Farrow puts it, to describe sensations and ephemeral memories and feelings as a result of sensations felt in the mouth.

    “Minerality,” is one of those words that we circle around, skirt around, try on for size and either get it, or don’t. For me, it is a characteristic associated with a metallic taste, coupled with a tingling sensation on the tip of the tongue, and deep into the cheeks. It can be harsh, but more often than not, is a soft, subtle experience which can linger for a lengthy period of time after drinking tea.

    Word of the Day – “minerality.” Try it out.

  • Flavoured Tea

    A little bit of comedy in action, with Mr. Jimmy Doherty. However, the underlying point is about flavouring teas and how it is done in some cases. If you have a video to share about how other flavourings are added to tea, I’d love to see them. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

  • Yǐ Shēng Gǔ Shù Bái Chá, 野生古树白茶, Wild Ancient Tree White Tea

    C. sinensis var. wild tea trees, 300+ y.o; Dayao Shan, Lingcan, Yunnan, 1800+ m; post-Spring Festival, 2017, very young juvenile buds, sun dried, minimally processed White Tea; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    3g of tea steeped in 150ml water for 50-60sec.@90-100deg. C

    Thick, downy, grey-brown buds present an apricot flavor in the middle back of the tongue with hints of passionfruit, and fruit salad plant (Monstera deliciosa) in a clear golden liquor. It really is a delightful and fruity tea.

    Today, I went to watch my son play tennis, so I packed a travel kit for making tea and drank this tea from the sidelines whilst watching my son play. Forgive me for not rendering a more complete evaluation of this tea.

    Special thanks to Yunnan Ancient Moon Tea House, in Shanghai for the tea.

  • A Yuè Guāng Bái Chá, A月光白茶, “A”-Type Moonlight White Tea

    C. sinensis var. blended varieties; Menglian County, Pu’er City, Yunnan Province, 1400-1800m; Autumn, 2020, bud and 1 leaf, EU Organic, White tea process, unfixed; #TodaysTea#今天的茶#JīnTiāndeChá, #Tea#茶#Chá.

    Large, dry two tone leaves, a high concentration of furry silver buds, with a noticeable aroma suggestive of juicy, semi-dried apricots.
    The spongy wet leaves are aromatic, spicy, and vegetal, with an undertone of vanilla, and are a good mix of sage green and brown in colour.

    3-4g of dry leaves were steeped in 150ml of water for 30-50sec@80-90deg. C. The brewed liquor is a light golden colour, with faint, indistinct aroma, and late suggestion of sweetness. In the mouth it is creamy, smooth, minty fresh, stimulating, sweet, and tastes pleasant, sweet, and floral, with a spicy fresh finish.

  • Yuè Guāng Měi Rén Bái Chá, 月光美人白茶, Moonlight Beauty White Tea

    C. sinensis var. jinggu big white leaf; from Autumn Tower in Erjinggu, Pu’er City, Yunnan Province, >950m; Spring, 2019, loose leaf, bud & 1-2 leaves, withered and dried at night (no exposure to sun), micro-fermentation process. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are very large, white on one side, dark on the other, with long white furry buds and the occasional brown leaf. The smell sweet, fragrant, and kinda like candied fruits or boiled lollies. The wet leaves are a relatively uniform mix of green and brown, with a spicy, peppery, vegetal, and black cardamom scent.

    3g of leaf was steeped in 150ml of water for 15-20sec.@85-95deg. The brewed liquor is a very pale yellow colour, with a vaguely citrus peel aroma. In the mouth it is creamy, syrupy, mildly tingling and spicy, with a sweet lingering finish, whilst the taste is bright, vibrant, light, hinting of sweet stone fruits and honeysuckle.

    Legendary Story: Long ago, far, far away, there was a beautiful young Dai princess living in Xishuangbanna: kind and intelligent, she was named, “Seven Princess.” The friendly relations between the Dai and Bulang nationalities led to her marrying a handsome young Bulang man, and with her help, the Bulang people learned to plow, sow, and craft tea. She was later honoured as the Tea goddess of the Bulang people. Moonlight Beauty tea was chosen as a tribute to her, as the people agreed that this tea embodied the wisdom and beauty of Seven Princess.

    This tea was supplied by Guyue Tea Co. (古月茶号) Special thanks to 鐗箪噯^O^ Yunnan tea.

  • Yún Nán Yuè Guāng Bái Chá, 云南月光白茶, Yunnan Moonlight Beauty White Tea

    C. sinensis var. big pekoe; Yunnan Natural Agritech Co., Jinggu County, Pu’er City, Yunnan Province, 950-1000m; Autumn, 2020; 1 bud and 1-2 leaves, native moonlight white tea process; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are large, dark on one side, light on the other, with thick, hairy, whitish buds, and smell of apricot, peach, and a touch of passion fruit. The wet leaves and buds have a glossy green and brown appearance and possess a heady smell of sweet musk candy, and honey, underpinned by a hint of allspice.

    3-4g of leaves were steeped in 150ml of water 20-30sec. at 85-95deg. C producing a bright, crystal clear, golden coloured liquor, with a faint, sweet, Belgian candy-sugar scent. In the mouth it is thick, creamy, sweet, stimulating, and mouthwatering with a long, lingering, sweet finish, while the taste is fruity, with hints of peach, candy, and honey melon, with a mild, orchid-like, retronasal finish.

    I’m reading an ARI Working Paper entitled, “Opiate of the Masses with Chinese Characteristics: Recent Chinese Scholarship on the Meaning and Future of Religion,“ and I can’t think of a better tea to drink whilst immersed in scholarly reflection. I don’t spend enough time reading for pleasure, but I should. This tea is a delight for the senses from start to finish. It’s soft, non-aggressive character makes itself quietly and welcomely known in a comforting and supportive manner. A great tea to drink when reading for pleasure or study, or simply for self-indulgent navel-gazing, well… contemplative meditation.

  • Yǒu Jī Yā Shǐ Xiāng Fèng Huáng Dān Cóng Chá, 凤凰单丛茶, Organic Duck Shit Fragrance Feng Huang Dancong Tea

    Autumn, 2020; var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
    #TodaysTea#今天的茶#JīnTiāndeChá.
    Infusion: 4g in 150ml for 30-50sec.@90deg. C

    Dry Leaf Aroma: mildly sharp, pungent, biscuit, raw milk, reasons, dates;
    Wet Leaf Aroma: spicy, milky, white pepper, pimento, mace;
    Liquor: pale yellow- green colour, with faint spicy, floral aroma
    Mouthfeel: moderately thick, tongue tingling, mouthwatering, light clean finish on the palate;
    Taste: honey, sweet spices, and mildly biscuity;

    Opinion: This is the third Yashi Xiang I’ve tasted and all of them are incredibly different. This one has a light, soft character with milky aroma, and honey and sweet spice dominating the taste.

    *** Tea provided by Jiyunxiang Tea Co.