#TodaysTea, #今天的茶 – April, 2005; var. Dayezhong; Mengzha Village, #Menghai, Yunnan; wild trees, buds and leaves, fermented pu’er process, aged pressed cake; various elevations; Infusion: 5g in 150ml
#TodaysTea, #今天的茶 – Spring, 2007; var. dayezhong; #Xigui Village, Mengla, Lincang, Yunnan; raw #Puer, aged, pressed tea cake; elev. unknown. I did not know what to expect
#TodaysTea, #今天的茶 – 2020; var. tianmuhu baicha; Nanshan shoumei, buds only, green tea process; 250-350m. Infusion: a good pinch in 100ml for 15sec.@85deg. C Dry leaf aroma:
#TodaysTea, #今天的茶 – Autumn, 2013; var. dabaihao; Guanyang, Taimushan, Fuding, Fujian; bud & 1-2 leaves, Weidao micro-fermentation, aged pressed cake; 900m. Infusion: Percolator – 10g in 1L
#TodaysTea, #今天的茶 – Autumn, 2017; var. Dabai (big leaf); Fuding, Fujian; bud & 2-3 leaves, white tea processed, aged; 650-900m Infusion: steeped – 4g in 500ml for
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
Today’s Tea, 今天的茶 – Spring 2011; var. dàyèzhǒng; Lancang County, Pu’er, Yunnan; leaves only, raw pu’er process, pressed cake; elev. unknown. Infusion: 5g 200ml for
#TodaysTea, #今天的茶 – Autumn, 2006; var. big leaf; Mengku Rongshi Tea Co., Mengkuhe Village, Shuangjiang Autonomous County, Lincang, Yunnan; wild arbor leaves only, #rawpu’er process, aged pressed cake;
#TodaysTea, #今天的茶 – Spring 2020; var. 凤九 Féng Jiǔ (Phoenix No. 9); Lincang, #Fengqing, #Yunnan; bud and 1-2 leaves; sun baked, hand processed; 1600-1900m Infusion: 3g in 150ml for
#TodaysTea – Spring, 2020; var. Assamica; Lincang, Fengqing, Yunnan; buds only, sun baked, hand processed; 1600-1900m Infusion: 3g in 150ml for 40-50sec.@95-100deg. CDry leaf aroma: malt,
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