茶笔 Chá Bǐ – The Tea Pen

Tag: #Tea

  • Níu Yā Shān Hóng Chá (Yě Shēng Gǔ Shù Chá), 牛丫山红茶(野生古树茶), Niuya Mountain Black Tea (Wild Old Tree Tea)

    C. sinensis “unknown” wild arbor trees; Niuyasahan Green Tea Production Base, Daping Formation, Dakaitian Village, Damang Township, Majiang County, Guizhou Province, >1200m; Spring 2021, bud and 1-2 immature leaves, wild arbor tea treas, >100y.o; hand-picked, semi-manual black tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are largish, twisted, whole leaves with a dark brown colour, whilst the aroma hints of malt, dried dates, and malt biscuit, with a mildly pungent note. The wet leaves consist of brown to dark brown buds, leaves, twigs and stems which exude a slightly vegetal, pungent, spicy aroma, with hints of cinnamon.

    3g of dry leaves were infused in 120ml of water for 20sec. @85deg. C., producing a brewed tea liquor that is a deep gold to ochre colour, with a faint, almost indiscernible florist shop aroma, followed by a latent sweet peach and candy scent left in the empty cup. In the mouth it is viscous and creamy, stimulating and fresh, and has a pleasantly mild astringency. The taste is suggestive of allspice, chrysanthemum, has a slightly vegetal the middle palate, a caramel sweetness, and a late cinnamon retronasal note.

    This is a tea made from wild old arbor trees that are over 100 years old and has undergone some hand processing in its production. It is a very tasty and interesting tea, that speaks quietly and lingers on as a pleasant, soft minerality in the aftertaste long after decorating the empty cup with hints of ripe, sweet, golden fleshed peaches.

  • Fèng Jiǔ Dà Jīn Zhēn Diān Hóng Chá, 凤九大金针滇红茶, Feng Jiu Golden Needle Yunnan Black Tea

    C. sinensis “big leaf”; Fengqing, Yunnan, 1600m; Spring 2019, buds only; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are thick, golden, furry, large buds with occasional black tinging, and a pleasantly pungent, spicy, blackcurrant aroma. The wet leaves are a burnt umber brown colour, thick and spongy with a spicy, sweet, molasses, and fruity blackcurrant scent.

    3g of dry leaves were infused in 150ml of water for 20-30sec.@85-90deg. C., producing a brewed tea liquor that is orange in colour, with a very faint aroma, pale barley malt aroma with hints of blackcurrant. In the mouth it is thick, creamy, spicy, stimulating, and sweet, while the taste is malty, sweet, peppery, and mildly fruity with retronasal cinnamon hints.

    Unlike other Dian Hongs, this particular sample of tea tends more to the spicy, than the chocolaty, sweet arena making it a pleasant change and delightful tea to drink. It is unknown if this is a hybrid tea of taliensis and assamica, or if it is an older, single varietal style.

  • 茶笔 Chá Bǐ – The Tea Pen

    Today I launched my Tea Blog under the name, “茶笔 Chá Bǐ – The Tea Pen.” For quite some time it has been operating under the functional name of #TodaysTea but my aim for the blog is for it to be more than just a collection of Hashtag postings.

    So, What is The Tea Pen? Writing and Tea have gone hand in hand through out the ages. Great Sages have waxed lyrically about the qualities of tea, with both Brush and Pen.

    I ain’t no great sage, but I do have thoughts on and around tea, and as a mindfullness action, it is a mode of focus to use the same”Pen” to write down my thoughts on tea. However, this is the digital age and the “Pen” is all but extinct.

    When I look at the way I first draft my thoughts, I scribe those thoughts with my index finger on the touchscreen of my phone. My finger is my pen, and it is a little short and thick… chubby, you might say…

    Sound, like the flow of water from the kettle, and the fall of tea leaves into a tea pot, (ASMR) leads us towards an engaged mental state. Say it slowly, “chu..bbi…” …Chá …Bǐ… The sound Chá (茶) in Chinese speaks of “Tea” and Bǐ (笔) invokes the concept of a “Pen.”

    I write of tea using my finger, it is my pen, my 茶笔 (Chá Bǐ)… my “chubby” Tea Pen! 😜

    You can find my Tea Blog at https://theteapen.com

    #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

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

    C. sinensis “unknown”; Wuyishan, Nanping, Fujian, 2000m; Spring, 2017, leaf only, heavy oxidation, oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaves are long and twisted with a dark brown colour and the aroma is smokey, and slightly acrid, with a hint of tobacco. The wet leaves are equally dark brownish to black in colour with an ash, moderate charcoal, and wood smoke scent.

    4g of dry leaf was infused in 120ml of water for 20-30 sec.@95-100deg.C., producing a brewed tea liquor that is a dark tan colour, with faint elusive scent.
    In the mouth it is watery, thin, with a gradually thickening viscosity, and mild peppery presence, whilst the taste is mildly malty, and smoky, has a late lingering sweet aftertaste, followed by a mild retronasal floral note.

  • Wǔ Yí Yán Chá, 武夷岩茶, Wuyi Rock Tea

    C. sinensis “unknown blend”; Wuyishan, Nanping, Fujian; Spring, 2020, 2-3 leaves, charcoal roasted, traditional oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

    The dry leaves are dark brown and ropey, twisted, with a smokey, milk chocolate aroma. The wet leaves in contrast have green hues and a spicy, fresh orchid, sharp, floral shop cut stems, and sweet aroma.

    3.4g of dry leaves were infused in 120ml of water for 20sec.@90-100deg.C., producing a bright orange coloured tea liquor with an aroma similar to the wet leaves.

    In the mouth it has a watery tingling sensation, moderate viscosity, is mouth watering, and stimulating, coupled with a sweet finish, and lingering minerality. The taste is somewhat suggestive of honey, orchid, is fresh green and floral, peppery, and the finish has a subtle drinking chocolate undertones.

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

    C. sinensis “rougui”; Wuyishan, Nanping, Fujian, 2000m; Spring, 2020, leaf only, oxidised, oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaf varies in size and color: dark brown with reddish brown tints; and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character, and has a green colour with reddish edging.

    3g of dry leaf was infused in 150ml of water for 20sec.@95-100deg. C. The pale gold liquor hints at ginger and tastes thin, creamy, spicy and vibrant, leaving a lingering sweet and cinnamon-like aftertaste.

    I’m somewhat confused by this tea. I was told it is a Da Hong Pao yet, from the way it smells, looks and drinks, it just doesn’t seem true to style. Tasty? Yes. Da Hong Pao? I don’t think so.

  • Yán Shàng Wǔ Yí Yán Chá (Dà Hóng Páo), 岩上武夷岩茶(大红袍), Yanshang Wuyi Rock Tea (Big Red Robe)

    A blend of C. sinensis “qidan” & other Wuyi cultivars; Tea Master Liu Guoying, Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian, elev. unknown; Spring 2016, zhou kai mian – 3 slightly open leaves, charcoal roasted, traditional tea roasting process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

    The dry leaves are dark brown and twisted, with a tobacco, and chocolate aroma. The wet leaves darken to a greenish black colour and exude a strong, smokey, spicy aroma with a hint of dark stone fruit and longan.

    5g of dry leaves were infused in 150ml of water for 20-30sec.@100deg. C. The brewed tea liquor is a crystal clear, vibrant ochre colour with a glossy sheen, and has a subtle, woody, spicy, honey-sweet and chocolate-like scent.

    It is syrupy, & viscous, and stimulating, in the mouth with a slightly tart/sour, and astringent finish, leaving a mouthwatering and drying sensation on the tongue. It tastes earthy, mineralish, and smokey, coupled with vague cinnamon and milk chocolate hints, and a lingering, subtle, floral orchid accent in the finish.

  • The Mother Trees of Da Hong Pao

    On the cliffs of Jiu Long Yu, remain the last 6 “Mother Trees” from which Da Hong Pao was once made. Since 2006, the Wuyi City Government banned the private harvesting of leaves from these six trees. in the same year they also insured the trees for the princely sum of 100 Million CNY. To manage demand for tea made from these trees genetics, cuttings were taken and carefully cultivated, leading to the development of the “Qi Dan” cultivar. Since then many more cultivars have been propagated and the tea’s quality is very much related to the terroir of where these tea trees are grown.

    Today, much of the Da Hong Pao Teas, available in the market, are “commodity” teas made from a blend of Rou Gui and/or Shui Xian cultivars as a base, then blended with Qidan and other Wuyi cultivars: such as Tie Luo Han, Huang Guanyin, Qizhong, etc.; depending on each Tea Master’s individual recipe(s). Accordingly, it is said that a Da Hong Pao “blend” should be greater than the sum of its parts, exhibiting layers of complex and pleasing flavours, rather than the singular characteristics of any particular tea tree cultivar.

    The Da Hong Pao mother trees should not be confused with the Four Famous Tea Bushes, “Si Da Ming Cong” which include: Da Hong Pao – Big Red Robe, Shi Jin Gui – Golden Water Turtle, Tie Luo Han – Iron Arhat, and Bai Ji Guan – White Cockscomb; for which many Wuyi Yanchas – Rock Teas, are made from and named.

    #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

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

    C. sinensis ‘unknown’; Zhangzhou Tianfu Tea Co., Panduo Town, Zhangpu County, Zhangzhou City, Fujian Province, elev. unknown; Autumn, 2017, medium oxidation, oolong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

    The dry leaf is elongated, twisted and very darkly oxidised with some reddish-brown (saffron) tints. The aroma is initially strong suggesting cold embers followed by hints of raisin, and chocolate. The wet leaves equally twisted and rigid and do not easily unfurl. Their aroma is woody, earthy, and suggestive of damp charcoal.

    10g of dry leaf was infused in 200ml of water for 15-25sec.@90-100deg. C., producing a brewed tea liquor with a red-ochre colour. Its aroma is slightly acrid, suggestive of burnt pipe tobacco, with subtle butter, and black cardamom hints.

    In the mouth it is moderately syrupy, and stimulating, mouthwatering, with a sweet finish. It has a dominant smokey and mineral character, with vaguely floral aftertaste suggestive of rose, followed by a long, lingering, presence and aftertaste, with a mild spiced chocolate note.

    If I had to pick a tea that was reminiscent of “Russian Caravan” Tea, as I remember it, it would have to be this tea.

    I found out:
    In 1993, Mr. Li Ruihe, President of Tianfu Group , went to Pantuo, and set out to develop the plan to develop tea cultivation. The town planted 8000 acres of high-quality tea trees m. The main tea plant varieties planted were Tieguanyin, Dangui, Taiwan Jinxuan, and Cuiyu.

    In 2000 Tianfu Group established the Tianfu Tea Museum which opened in2002 and is currently the largest Tea Museum in the World.

    Tianfu Tea Museum

    http://www.bytravel.cn/landscape/13/tianfuchabowuyuan.html

  • The Famous Dà Hóng Páo Wū Lóng Chá (大红袍乌龙茶) – ‘Big Red Robe’ Oolong Tea

    On steep, rocky cliffs gracing the sides of Wuyi mountain in the province of Fujian, China live 5 (or 6?) ancient tea trees: the last of their kind. These, “Mother Trees” are apparently, the source of the leaves of the famous Dà Hóng Páo Wū Lóng Chá (大红袍乌龙茶) – ‘Big Red Robe’ Oolong Tea.

    Today, it is no longer allowed to harvest their leaves for tea, however cuttings have been taken and clones cultivated to preserve the genetics of these trees for current and future commercial use. Today, whilst there are teas made from first generation cuttings, which fetch high prices, Da Hong Pao is becoming more a “style” of tea-taste, rather than a tea based on a specific tea tree cultivar. As such finding well crafted, true to style AND taste Da Hong Pao Tea is becoming increasingly difficult.

    Over the following days, I will be moving away from Yunnan Dancong Teas towards my store of Fujian Da Hong Paos. With approx. five different examples on the shelf, the next few days will be an interesting exploration. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.