worldtea

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.

This is not an attempt to score teas.

It is an attempt to understand them.

Each cultivar carries its own history, personality, aroma, minerality, texture, and expression of Yan Yun (岩韵)—the “rock rhyme” for which Wuyi teas are renowned.

Some may speak through fragrance.

Others through texture.

Some through sweetness.

Others through silence.

My hope is to discover how each tea chooses to reveal itself.

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Every Journal Will Include

– Water used
– Teaware
– Brewing parameters
– Dry leaf appearance and aroma
– Wet leaf aroma
– Liquor
– Taste & mouthfeel
– Finish (余韵)
– Cha Qi (茶气), where applicable
– Personal reflections

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This is not a guide written by a master.

It is the journal of a student.

Join me as I learn,

one cup at a time.
🍃