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Wuyi Rock Tea Journal- Lao Cong Shui Xian 老從水仙 (First Tasting)
“Autumn Mountain” Brewing Parameters Tea: Lao Cong Shui XianWater: Volvic Natural Mineral WaterTeaware: Mutton Fat Jade Porcelain GaiwanLeaf: 4 gWater Temperature: 95–100°CGaiwan: 100 mlInfusions: 10 —Dry Leaves The leaves are long, dark and twisted with mature stems visible throughout. The dry aroma opens with charcoal and old wood, accompanied by a restrained sweetness. Gentle smoke…
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24-Year Xinhui Chenpi (二十四年新会陈皮)
Aroma The aroma opens with aged citrus, liquorice, forest floor, and old library books. As the peel is gently boiled, the citrus gradually steps aside, allowing medicinal herbs, aged wood, and quiet earthiness to take centre stage. — Liquor The liquor is a clear, pale gold. Light-bodied, yet gently warming. — Taste & Mouthfeel The…
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Introduction to Wuyi Rock Tea (武夷岩茶)
Over the course of July, I will be tasting and documenting nearly the full spectrum of Wuyi Rock Tea (武夷岩茶). From Rou Gui (肉桂) and Shui Xian (水仙) to Da Hong Pao (大红袍), Qi Lan (奇兰), Ban Tian Yao (半天妖), Tie Luo Han (铁罗汉), Jin Mu Dan (金牡丹), Shui Jin Gui (水金龟), and many others.…
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Mutton-fat Jade White Porcelain Tea Set (羊脂玉白瓷茶具)
上善若水 «上善若水 “The highest virtue is like water.”» This phrase from the Tao Te Ching (道德经) reminds us that water nourishes all things without striving, adapts without losing its nature, and quietly shapes even the hardest stone through patience. Fittingly, this mutton-fat jade white porcelain tea set (羊脂玉白瓷茶具) is dedicated to that philosophy. — Why…
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Ancient Tree Black Tea (古树红茶)
Session Tea: Ancient Tree Black Tea (古树红茶) Water: Volvic Teaware: Mutton-fat Jade White Porcelain Tea Set (羊脂玉白瓷茶具) — Dry Leaves Appearance Long, slender, tightly twisted black leaves with scattered golden buds. Aroma Jujube, dried dates, rich mountain honey, a gentle hint of cinnamon, and a lingering floral fragrance. The dry aroma is warm, deep, and…
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20-Year Aged Bai Mu Dan (二十年陈白牡丹)
Dry Leaves Appearance & Aroma The dry leaves carried a scent of concentrated dates and honey syrup, thick and alluring, like a fresh flower calling a bee from afar. Though the leaves had clearly aged for many years, there remained a surprisingly vibrant aroma reminiscent of fresh snow chrysanthemum. Age had deepened the tea, but…
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Dayi 7542 (2008) — A Walk Through an Ancient Forest (大益7542·2008年)
Dry Leaves Appearance The dry leaves are dark, mature, and contemplative. Twisted leaves and stems lie quietly before me. There is little desire to impress. Unlike aged white tea with its immediate fragrance, these leaves sit silently, as though waiting to be understood. Aroma The aroma is faint. Earth. Old leaves. Weathered wood. Nothing leaps…
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Dayi 2012 Raw Sheng (大益2012年生茶)
First Impression The liquor opens with a restrained bitterness and elusive complexity. Early sweetness is more aromatic than gustatory, while the palate gradually reveals damp autumn leaves, old wood, and fleeting camphor. The bitterness never truly departs. Instead, it evolves into structure rather than obstacle. Strong sheng jin (生津) quenches thirst, smoothness increases with each…
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Lao Cong Shui Xian (老枞水仙)
Dry Leaves The leaves are fragrant with dried fruits. A moderate sweetness rises immediately, accompanied by dried autumn leaves and a faint sandalwood note. Beneath the obvious aromas lies a quiet complexity that has yet to fully reveal itself. Warmed Gaiwan The body of the gaiwan releases roasted notes layered over dried fruits. As the…
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The Long Infusion
Where It First Began People often assume this began with tea. It didn’t. Not really. Tea simply happened to be where many threads converged. Long before I knew the difference between white tea and pu’er, I found myself drawn to things that seemed to resist the pace of modern life. Objects that became better with…
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One Infusion at a Time.
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