Утренний красный чай из провинции Гуйчжоу.
Весенний первый сбор 2018 года, из одних только чайных почек. Хотя иногда встречается и первый лист.
Много пуха - он поднимается вверх, щекочет нос и оседает на пальцах рыжей, золотистой пыльцой.
Пыльцой гор Мэйтань на которой росли чайные кусты впитывая в свою суть красоту весны и обновление природы.
Уже так скучаю по весне, по буйству чувств, по зелени, чистому синему небу и первому весеннему пению птиц.
An exclusive tea produced from the first round of young spring leaves that are carefully shade-grown before harvest. Steeped leaves will produce a pleasing emerald green shade and offer a sweeter, less astringent, taste compared to regular Sencha. Like all fine green teas, it offers a range of balanced flavors and aromas, including the much desired fresh-tasting green notes.
While my husband clears the garden to prepare for winter, he made me this bouquet of leftover flowers - radishes, borage, dill, chives, and various other stragglers still blooming away in November. 💐🍂🍁 But no denying - the cold season is upon us.
Inside, I’m brewing up a cup of Spring goodness: #SenchaoftheSpringSun from @obubuteafarms. Thank you, @seibiantcoffi for sending me your #JapaneseTea education package back in September!🍃🍵🙏😋😇
This time, I’m upping my water leaf ratio to 3,5g/ 100ml, as I discovered the 2,5g/100ml is usually too delicate for me, and heard from some fellow IG teaheads that they even go beyond 4g/ 100ml on #Sencha.
Brewed at: 60 sec 70c, then 30sec 75c, 45 sec 80c, and so forth.
🍃Verdant intact leaves, smelling of toasted seaweed and salty - like seaweed biscuits in the warmed #kyusu.
🍵 Once the water was poured, the liquor came bright green and a little cloudy (I think this is good in Japanese tea). We leaves had a very green, fresh, grassy, astringent, citrus smell - with an undercurrent of seaweed and sea air. 🌊
👄 Mouth feel is medium to medium thin, tingly and slightly drying, turning immediately juicy- saliva flow is massive.
😋 Taste is grassy, green, bright, astringent, umami and rather green-bitter like some Chinese greens (#biluochun or #luanguapian). Might have been my upped leaf water ratio, a very strong and intense sencha. In the aftertaste, a light sweetness mingles with the bitter- and draws the juices to your mouth.
This tea is a May picked, unshaded sencha, and has the power and strength of such. The closest to Chinese #greentea I’ve come across, definitely has more verve, less elegance, and is more direct than the others (will need to use the adjusted ratio on the other teas as well). I think I’m looking for something in between this one and the other Senchas I’ve had. Let me continue experimenting.
Overall a very characterful Sencha, the freshness is excellent and maybe with slightly less leaf, it would be just right.
Fun afternoon. It was nice re-discovering a table cloth I bought once for my orchid table. 🕊❤️😍
. . .
Thank you @seibiantcoffi! Greetings to the #snowdonianationalpark in Wales 🏴🏔❤️
This is handpicked, first sprout, high mountain, Bao Hong ancient tea tree, fresh spring tea leaves, wok roasted over an open fire and master crafted Longjing style by Wild Tea Qi tea artisan Shana Zhang
*Rare, Yunnan, small leaf variety tea leaves originally from Fujian
* High mountain ancient tree tea is grown at over 6,168 feet (1880 meters) high with over 1,200 years of history
*Some of the earliest sprouting tea trees in China giving it a unique edge
*From tea trees planted by monks
*Traditional Longjing style production
* Once a year only made by pure first sprout in Spring.
*Limited Edition! Nearly out of stock, you will need to wait until next year!
Check out this incredible dragonwell green tea: https://wildteaqi.com/collections/shana-zhangs-family/products/artisan-yunnan-longjing-green-tea