What Oolong Are You Drinking

[Victoria]

I've been drinking different yancha samples for a little while now, and had a really good one last night. https://txs-tea.com/collections/oolong/ ... i-xian-tea

8g/140ml/water off the boil 10/8/10/10/etc

One of the best, if not the best yancha I've had. Full rich taste with a lingering sticky sweetness at the back of the throat. Kept brewing until I couldn't drink more tea.

@Rmt Sounds like a great session. I’ve not had any yancha from this vendor yet. Have you had much before now, as a point of comparison? Nice photos by the way.

[Rmt]

Gone through 7-8 yanchas from txs by now. Most of them pretty good. Mixed results due to me experimenting with brewing technique. Before this I’ve mostly drank rou gui, Shui Xian and dhp off various vendors. Txs being the priciest vendor I’ve tried so far for yancha.

Just got another kg or so of oolong off wuyiorigin. Some yancha, but mostly dancong, so will be drinking more in the weeks to come.

[Auxilium]

Drinking Tillerman Tea's Sweet Scented Dong Ding from this spring! Absolutely a wonderful tea! I only got a small sample and quite honestly am kicking myself that I didn't get more!

[debunix]

Tillerman's winter 2019 Alishan, delicious warm summer hay, enjoyed hot while it is still not hot outside yet....after this session, will be moving on to cooler brews until evening. This is a wonderful dual temperature tea, however: a few leaves tossed in a larger tea bowl, covered with very hot water, left a few minutes, then diluted with a large volume of room temperature water, is just lovely too. So I'll probably follow this one hot with this one 'cool'.

Current session enjoyed from small Petr Novak nuka teapot (small session because the heat is coming!) and cup by Seong Il:

[Noonie]

Was feeling a little warm last night and I was about to cut the lawn before it rained, so I decided to try some iced roasted dong ding from Camellia Sinensis. I hadn't tried this method before (iced any loose leaf teas that is) so I simply brewed the tea per normal parameters and poured over a large glass filled with ice. Ended up with close to 300ml of iced tea. It was really nice. Completely mellows it out and as the ice melts it becomes watered somewhat, but it was cool and refreshing. I'll be doing this again.

[Victoria]

Laocong ShuiXian, from Old Ways Tea, a 2017 charcoal roasted oolong. Super thick aroma and viscous rich liquor. Really pleasant session 6.5g/90ml/210f/40sec, 40, 1.30, 3, 8, 20... in gaiwan. From Banyan area of Wuyishan. Good value. I’d definitely get this again if available.

[DailyTX]

Tonight, I dug up an Ali Shan Red Oolong from Norbu Tea. It has been opened and stored in a zip lock bag for a few months in my refrigerator. The tea still taste good, a little regret I didn't order more.

[debunix]

I have what feels like a comfortable quantity of the Red Alishan, but I know it will feel like not nearly enough when I inevitably run out.

Now enjoying a first session with Tillerman's High Mountain sample #3 from his flavor explorer set, Zhang Zie Zhu and Chen Chun Chia Winter 2019 Lishan, so good.....sweet meadow, spicy, rich, wonderful mouthfeel, enjoying grandpa style in Petr's large shino chawan. Mmmm.

[debunix]

2017 Shiu Xian from Old Ways Tea, in a small Petr Novak treebark pot.

First infusion, mostly a rinse, has a warm richness and earthiness, lovely thick mouthfeel. 2nd infusion has a sharp mineral scent, but a more delicate and nuanced flavor, earthy, toasty, mineral/rock taste.

[Bok]

2017 Shiu Xian from Old Ways Tea, in a small Petr Novak treebark pot.

Doesn't the treebark filter out too many nuances of the yancha? For Yancha(given the pricing) I'd probably use something more neutral to keep as much as I can of the precious flavours.

[OCTO]

Having some medium roasted 2017 Milan Xiang Dancong. Long lasting aroma and the fruitiness of the tea stays on your palettes. Every sip of plain drinking water is sweet to the taste buds. Very relaxing tea.

Cheers!!

IMG_0626.JPG (196.06 KiB) Viewed 6758 times

IMG_3588.JPG (192.87 KiB) Viewed 6758 times

IMG_3587.JPG (222 KiB) Viewed 6758 times

[Ethan Kurland]

OCTO,

You know how to savor tea! Also, your comment about enjoying water so much because of the tea reminds us of wider context.

When one wonders whether an expensive oolong is worth how much more $ it costs over cheaper good oolongs, it is good to think about benefits such as how delicious water can taste during & after a tea session.

[OCTO]

OCTO,

You know how to savor tea! Also, your comment about enjoying water so much because of the tea reminds us of wider context.

When one wonders whether an expensive oolong is worth how much more $ it costs over cheaper good oolongs, it is good to think about benefits such as how delicious water can taste during & after a tea session.

@Ethan Kurland

Thanks for the compliments. Absolutely agree with you!!

Cheers!!

[debunix]

2019 Purple Da Hong Pao from Old Ways Tea

F2BE5AC3-C6F4-4753-A85B-F64767C5AD42.jpeg (209.61 KiB) Viewed 6702 times

Inspired by a comment about another yancha session, this time I infused this tea in my ‘made by someone who once saw a Yixing’ tiny pot, and it was lovely. Thick rich mouthfeel, earthy and mineral and also slightly sweet flavor, not floral/fruit sweet, but an earthy molasses sweetness. Very very nice over many infusions, and stood up well to a few chocolate nibbles and a nectarine.

[Rmt]

Just had some very nice tea from txs. Lao cong man tang xiang. Delicious stuff! Brewed in a small gaiwan, half full-ish with leaf. Started off with 10 second steeps and kept doing that until I got less taste out of it. I should have bought more than 50g of this...

D97FD6FD-59EC-41E7-A353-23756D4077CF.jpeg (172.48 KiB) Viewed 6687 times

440DD8AE-C54E-47BB-9331-75ED40F789CF.jpeg (192.33 KiB) Viewed 6687 times