Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, fixation→rolling→drying, green tea processing; 600m; #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 1.2g in 120ml for 20-30sec.@75-80deg. C Dry Leaf Aroma:
Wow, I’ve been going back through my postings on tea to the the first post. There have been many, since late May last year. It’s
#TodaysTea – Spring, 2018; var. xiao zhong (small leaf); #Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood #smoked; 1100-1400m. Infusion: 5g in 150ml for 30-50sec.@90-95deg. C Dry leaf
Spring, 2021; var. ; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m; #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3g in 150ml for 30-35sec.@95deg. C Dry Leaf Aroma: dates, cherry, biscuit;Wet
Spring, 2021; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3g in 150ml for 30-35sec.@95deg. C Dry Leaf Aroma: jam, shortbread biscuits, dark stone
May/June, 2020; var. Huangshan Da Ye Zhong （黄山大叶种); Qimen, Huangshan, Anhui; buds only, fixation→rolling→drying; 600m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 200ml for 10-20 sec.@90-95deg. C Dry Leaf Aroma:
For a long time I have had a dim view of flower scented teas, yet it was a flower scented tea that introduced me to
Spring, 2020; var. zhuyezhong; Qimen, Huangshan, Anhui; bud & 1 leaf,, congou black tea process; 600m.#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 330ml for 2-5min.@90deg. C Dry Leaf Aroma:
Spring, 2021; Litsea cubeba; Ya’an, Mending Shan, Sichuan; leaves & occasional stems, pan fried; 700m#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 2.3g in 115ml for 1-2 min. @90deg. C Dry Leaf
Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying → refining, congou processing breaks the leaves to 8-10 mm length; 600m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g
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