What Oolong Are You Drinking

[Andrew S]

XianNuSanHua yancha on a cool morning, keeping the little pot warm with a shower instead of a bath.

Trying to 'calibrate' myself with a tea that I've had a few times already, before trying something new.

(and nice to see people's tea-pets, both living and otherwise)

Andrew

[Andrew S]

DongPian for breakfast, TieLuoHan for lunch, each of them cutting through a smoky haze from back-burning that reminds me that Summer is coming and my tea preferences will need to be adjusted accordingly.

Andrew

[polezaivsani]

Enchanting teapot you have there, @Andrew S! Realy like how the lavish low set belly looks in this shot. What shape is it? Anyway that's my ideal for yancha brewing vessels, to keep plenty of billowing intrigue snuck underneath the lid.

[Andrew S]

Enchanting teapot you have there, Andrew S! Realy like how the lavish low set belly looks in this shot. What shape is it? Anyway that's my ideal for yancha brewing vessels, to keep plenty of billowing intrigue snuck underneath the lid.

Thank you; it's a cute little BianDeng that came to these shores quite recently... I'm sure it'll feature in more photos once I come to learn about what it likes to drink.

I'm starting today with another yancha (in another little pot), brighter in style and slightly aged, which is very complex and rewarding, but demands time and attention.

Andrew

[LeoFox]

Some dancong in a cz pot.

[pepson]

I am not a fan of "green" oolongs but this Taiwanese Jin Xuan is not so bad

[debunix]

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A lovely delicate session with 2012 Zhong Ping Ji Dan Hua Dan Cong from TeaHabitat, enjoyed from Petr Novak cup and shibo this evening at work: floral, spicy, and my rather random and not deliberate aging has softened the edges a little bit.

[Bok]

Yancha from the 1960s… smooth drinking, but with some hidden punch. Nice one.

[Baiyun]

Nice coffee @Bok

I am having the lazycat Metamorphosis laocong SX again today. My fondness for it only grew over the weeks, it is a distinctly calming tea that just fits certain moods and situations perfectly.

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Just dropping this here if anyone is interested in a study comparing SX to LC SX:

The metabolite profiles and flavor properties of Laocong and regular Shuixian tea samples obtained from the local market were investigated by a widely targeted metabonomic and quantitative descriptive analyses. The regular Shuixian tea showed a higher intentsity of sour palate than Laocong Shuixian teas, and the later demonstrated a better comprehensive quality in this study. A total of 692 compounds were identified, of which 43 metabolites were identfied as the significant different compounds discriminating Laocong Shuixian and regular Shuixian teas. Furthermore, 18 biomarkers, including caffeic acid, 3-O-p-coumaroyl shikimic acid O-hexoside, 1-O-[(E)-p-cumaroyl]-β-d-glucopyranose, N-feruloyl putrescine, p-Coumaric acid-O-glycoside, 3,7-di-O-ethylquercetin, and kaempferin were proposed as the key different metabolites between Laocong and regular Shuixian teas, which are feasible chemical descriptors to characterize and authenticate Shuixian tea samples.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10425894/

[Andrew S]

Freshness in a cup for a pleasantly cool, crisp morning.

Andrew

[LeoFox]

Enjoying 2019 midnight rougui yancha from lazycat - a heavily roasted tea that is exceptionally smooth and comfortable- primed for hard brewing.





Also, it paired very well with mooncake.

Happy lunar festival!

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[Ethan Kurland]

Also, it paired very well with mooncake.

Happy lunar festival!

Yes, happy lunar festival! (I like mooncakes. Interesting, varied, unusual combinations of flavors.)