茶笔 Chá Bǐ – The Tea Pen

Tag: #茶

  • Yā Shǐ Xiāng: Yín Huā Xiāng Weì Dān Cóng Chá, 鸭屎香: 银花香味单丛茶, (Phoenix Mountain) Duck Shit: Honeysuckle Fragrance Dancong Tea

    Spring, 2021; var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong; hand picked and processed, 950m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
    Infusion: 3.4g in 150ml for 50sec.@95deg. C

    Dry Leaf Aroma: dry biscuit, honey suckle, mildly spicy and aromatic;
    Wet Leaf Aroma: nutmeg, black pepper, ginger;
    Liquor: brassy yellow with an aromatic honey scent;
    Mouthfeel: creamy, luscious, tingling, sweet, and late, latent minerality;
    Taste: spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma;

    Opinion: This Tea genuinely benefits from a longer Brew time to bring out its flavors and aromas. All scent is lost when brewer for less than 40-50seconds. Traditionally called “Duck Shit Tea,” the new formalized designation is “Honeysuckle Fragrance,” I have long enjoyed this tea type, and today’s tea is very good, elegant, and lingers long on the palate.

    ***Tea supplied by my friend, Huang Jiliu of Yinhai Tea Industry.

  • Fèng Huáng Yā ShǐXiāng Wū Lóng Chá, 凤凰鸭屎香乌龙茶, Phoenix Duck Shit Fragrance Oolong Tea

    Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #TeaDay.
    Infusion: 3g in 150ml for 10-15sec.@90deg. 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: Today is #InternationalTeaDay. This is a pleasant, spicy, aromatic tea, with an interesting and entertaining name, and drinks very 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.

  • 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.

  • 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.