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 –
#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:
#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
#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. CDry leaf
#TodaysTea – Spring, 2018; var. Qingxin; Alishan, Taiwan; bud and two-three leaves; 1500 meters. Infusion: 3g in 150ml for 20sec.@90-95deg. CDry leaf aroma: soft, pleasant, hints
Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; Infusion: 3g in 150ml for 20sec.@95deg. CDry leaf aroma: sensationally aromatic, buttery/creamy,
Summer, 2018; var. Qingxin (soft stem); Teng Chong, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m Infusion: 3.3g in 150ml for 20sec.@90-95 deg. CDry leaf aroma:
#todaystea – Spring, 2020, pre-Ming; var. Snow Cloud Green; Sanyuan Village, Hecun, Tonglu, Hangzhou, Zhejiang; bud only, hand processed; 75-150 meters. Infusion: 3g in 150 ml
#todaystea – 2017; var. ; yuhuatai; rain flower terrace, Nanjing, Jiangsu; bud and leaf, manual processing, pine needle shaping; Infusion: 3g in 150 ml for 20sec.@85
#todaystea – Surprisingly is the same as yesterday’s tea, just one year fresher. The differences are quite stark. Spring, 2020; var. ; Jiaxing, Zhejiang Province; one
View More