Summer 2019; var. Assamica; Western Hills, Sri Lanka; Ceylon Broken Pekoe, CTC BP1, black tea process; >1200m; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: “One tsp per
Best before Autumn 2020; var. sinensis, China & Ceylon; #KusmiTea Co., Paris, France; broken leaf black teas, a Russian blend with scents of bergamot, lemon, lime, &
#TodaysTea, #今天的茶, Jīn Tiān De Chá. Dry leaf aroma: like dusty raisins, and stone fruit pits;Wet leaf aroma: similar to dry;Liquor: pale yellow, first wash looks
Summer, 2020; var. qimao(big leaf); Guafeng Village, Yieu, Xishuanbanna, Yunnan; sun dried mao cha, raw pu’er process, pressed cake; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá.
1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆)
Summer, 2020; var. Yunnan Big Leaf; Fengqing, Lincang, Yunnan; bud and leaf; elev. unknown; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g in 150ml for 20-30sec.@95-100deg. C
Summer 2019; Fengqing, Lincang, Yunnan; bud and 1-2 leaves, snail rolled leaves with prominent golden tips; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion:1st: 3g in 150ml for
Post-Spring Festival, 2017; var. 300+ y.o. wild trees; #DayaoShan, Lingcan, #Yunnan; very young juvenile buds, Sun Dried, minimally processed #WhiteTea; 1800+ m; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g
Spring, 2019; var. Yunnan big leaf; Fengqing, Yunnan; bud and 1 leaf; elev. various; #TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g in 150ml for 15-20sec.@90deg. C
Spring, 2019; var. Yunnan Big Leaf; Fengqing, Yunnan; buds only, fire baked; 1600-1900m.#TodaysTea, #今天的茶, Jīn Tiān De Chá. Infusion: 3g in 150ml for 20sec.@90deg. C Dry
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