Spring 2016; from Yunnan; C. sinensis var. da yezhong (Yunnan big leaf); bud and 1-2 leaf, sun-baked, 300+ y.o. trees; elev. unknown; #TodaysTea, #今天的茶, #JīnTiāndeChá., #Tea, #茶, #Chá. Infusion: 4-5g in
C. sinensis var. unknown; Spring, 2021; Rizhao, Shandong, Rizhao Original Green Tea Base, elev. unknown; Bud and 1 leaf, hand rolled, baked green tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #GreenTea.
Spring 2021; #TodaysTea, #今天的茶, #JīnTiāndeChá. Liquor Colour/Clarity & Aroma 茶汤颜色/净度&香味: Golden yellow, slightly cloudy with a dominant Mint scent, and a light, persistent, white foam on top; Liquor
Late Summer, 2020; Camellia sinensis, Mentha piperita, extract of Menta spicata var. crispa ‘Moroccan’; Kelanimulla, Angoda, Uva, Sri Lanka; Young Hyson Green Tea,Peppermin leaf &
Spring, 2021; C. sinensis var. quntijong(?); Yongxi, Jingxian, Anhui; bud and two leaves, gunpowder green tea process, produced by Hu Chuansi; 700m; #TodaysTea, #今天的茶, #JīnTiāndeChá. Infusion: 3g in
2018; var. c. sinensis; origin unknown, packaged in Shanghai; leaf only, rolled oolong process; elev. unknown;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 2.8g in 120ml for 15-20sec@85-90deg. C Dry Leaf Aroma:
Spring, 2021; var. Bi Xiang Zao; Guzhang, Xiangxi AP, Hunan; bud and one leaf, Pan fired and hand rolled; high mountain, elev. unknown;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3g in
Spring, 2021, pre-Qingming; var. Xiaoye Zhong Lao Chuan; Mendingshan, Sichuan; bud only/mainly, 3x frying & rubbing green tea method: Tea Master, Liu Wang Cheng; 1000-1450m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
Autumn, 2020; var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;#TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 4g in 150ml for 30-50sec.@90deg. C Dry Leaf Aroma: mildly sharp, pungent,
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)
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