What Oolong Are You Drinking

[LeoFox]

2021 early April bao zhong from ping lin
The cultivar is shui xian transplanted from wuyi some time ago. The tea bush is not so wild and sees some limited amounts of fertilizer.

@faj Another offering from the connoisseur (this one I paid for)

--------‐---------------------

The leaves have a restrained scent of grape juice

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Brewed 6.5g in 125 mL porcelain pot
Rinse /30s /40s /1min /1min20s /2min /3min /5min etc

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I think I brewed it wrong: these leaves need to be pushed harder and I will try 7 g and start with 1 min brews.

Reason I say this is that the first two infusions were a bit thin, but the later infusions were very nice.

Early infusions are dominated by tropical fruit aromas. I would say mainly coconut and dried pineapple. The fragrance level is quite low, which is nice.

As steeps progress, the aftertaste becomes richer and there is a very strong earthy minerality that merges with a savory note. Together, it reminds me of dried mushrooms and light chicken broth. This aftertaste is very persistent and seems to play well with the more fruity aromas. Over time, the aftertaste becomes very refreshing and a bit minty.

Of particular interest is the smooth, milky mouthfeel along with a hint of Chinese spices that I've experienced before in yancha. This makes it a very comforting tea.

I will add more after additional sessions.

[Bok]

Evening shadows… Dancong flavours, dancing on my tongue…

[Ethan Kurland]

2021 early April bao zhong from ping lin
Brewed 6.5g in 125 mL porcelain pot
Rinse /30s /40s /1min /1min20s /2min /3min /5min etc
I think I brewed it wrong: these leaves need to be pushed harder and I will try 7 g and start with 1 min brews.

I think you are using enough or more than enough leaves. For what you are trying to attain, more time steeping in the first 2 rounds will probably get you closer more than more leaves would. (I hope you report what happens as you vary parameters.)
Sounds like quite a session even if you did not get the most ideal results.

[olivierd]

2021 early April bao zhong from ping lin
The cultivar is shui xian transplanted from wuyi some time ago. The tea bush is not so wild and sees some limited amounts of fertilizer.

faj Another offering from the connoisseur (this one I paid for)

I read something like that somewhere but can't remember. Given the positive report you gave, any chance you would like to share the supplier if it's "open market" ?
Tx.

[LeoFox]

2021 early April bao zhong from ping lin
The cultivar is shui xian transplanted from wuyi some time ago. The tea bush is not so wild and sees some limited amounts of fertilizer.

faj Another offering from the connoisseur (this one I paid for)

I read something like that somewhere but can't remember. Given the positive report you gave, any chance you would like to share the supplier if it's "open market" ?
Tx.

I think there is something similar to what I am having on anmo.

As for shuixian made baozhong, I've seen it on a variety of sites including teamasters and Taiwan sourcing.

[LeoFox]

2021 early April bao zhong from ping lin
Brewed 6.5g in 125 mL porcelain pot
Rinse /30s /40s /1min /1min20s /2min /3min /5min etc
I think I brewed it wrong: these leaves need to be pushed harder and I will try 7 g and start with 1 min brews.

I think you are using enough or more than enough leaves. For what you are trying to attain, more time steeping in the first 2 rounds will probably get you closer more than more leaves would. (I hope you report what happens as you vary parameters.)
Sounds like quite a session even if you did not get the most ideal results.

Thanks for the tip! Will simply increase the time in my next attempt. I am also debating whether I should have done the rinse or not.

[Victoria]

2021 early April bao zhong from ping lin
The cultivar is shui xian transplanted from wuyi some time ago. The tea bush is not so wild and sees some limited amounts of fertilizer.

faj Another offering from the connoisseur (this one I paid for)

I read something like that somewhere but can't remember. Given the positive report you gave, any chance you would like to share the supplier if it's "open market" ?
Tx.

I think there is something similar to what I am having on anmo.

As for shuixian made baozhong, I've seen it on a variety of sites including teamasters and Taiwan sourcing.

@FloatingLeaves has very good BaoZhong and is shipping directly from Taiwan since the owner is there now. In the USA @Tillerman has very good BaoZhong as well. Had some yesterday tasty

[LeoFox]

2021 early April bao zhong from ping lin
Brewed 6.5g in 125 mL porcelain pot
Rinse /30s /40s /1min /1min20s /2min /3min /5min etc
I think I brewed it wrong: these leaves need to be pushed harder and I will try 7 g and start with 1 min brews.

I think you are using enough or more than enough leaves. For what you are trying to attain, more time steeping in the first 2 rounds will probably get you closer more than more leaves would. (I hope you report what happens as you vary parameters.)
Sounds like quite a session even if you did not get the most ideal results.

After some experimentation, I found it works best for me in this way:

~7.3-7.5 g/125 mL. Basically a little less than yancha.
Boiling hot water
No rinse
30s /35s/45s/1 min etc

Keeping it at 6.5 g but longer time makes the later steeps less balanced for me.

Going higher to yancha ratios overwhelms me with qi.

[Ethan Kurland]

..... experimentation, I found it works best for me in this way:

~7.3-7.5 g/125 mL. Basically a little less than yancha.
Boiling hot water
No rinse
30s /35s/45s/1 min etc

Keeping it at 6.5 g but longer time makes the later steeps less balanced for me.

Going higher to yancha ratios overwhelms me with qi.

Leo, that is kind of you to post your findings. And so soon while we were still thinking about it.

Your preparation is definitely different than mine. I am glad you got around to skipping the rinse which I had thought about mentioning as well as a trick some people use for opening overly tight tea pearls: heating the teapot, putting in the tea to get warm for a minute or so before the first infusion. I can't remember how it worked for me because it has been at least several years since I had a tea like that. (I wrongly or rightly will not even consider buying what seems like pebbles to me.)

This Spring I widened my search for lightly roasted oolong but did not sample baozhong. One year I found some I really liked, but it did not store well at all. So last suggestion about yours which sounds delicious--drink it, drink it, drink it, now! Cheers

[Andrew S]

Enjoying a small portion of EoT's gu shu yancha made by Zhang Hui Chun.

It has a remarkable brightness and refreshing purity to the mouthfeel, a persistent flavour, and a strong, penetrating energy.

If anyone wanted an example of a yancha whose roast has integrated perfectly with the tea, this might be what I'd recommend at this stage of my yancha adventures. The word 'roast' doesn't come to my mind at all when drinking it.

According to EoT's website, this didn't come from the scenic reserve and the varietal isn't known, but it was made from old trees located in a similar climate.

Andrew

[Victoria]

Enjoying a small portion of EoT's gu shu yancha made by Zhang Hui Chun.

It has a remarkable brightness and refreshing purity to the mouthfeel, a persistent flavour, and a strong, penetrating energy.

If anyone wanted an example of a yancha whose roast has integrated perfectly with the tea, this might be what I'd recommend at this stage of my yancha adventures. The word 'roast' doesn't come to my mind at all when drinking it.

According to EoT's website, this didn't come from the scenic reserve and the varietal isn't known, but it was made from old trees located in a similar climate.

Andrew

@Andrew S that yancha sounds perfect and nicely paired with your Roc zini (?). Admire your collection. This morning I started with a special ‘87 TGY stored in Taiwan. Aromatic and rich liquor, AAA grade. Initial plummy notes I was worried about are sweet, not sour, and disappear after first steep. Mouth feel is thick and lingering. When complex aroma and flavors coincide that’s a special moment .

[Andrew S]

@Victoria: this is my little LQER zhuni friend. It's more of a crimson colour in person, but darkens when it's hot. I've only got a very small collection, and I need to avoid the temptation of growing it too quickly.

Aged wulong is something that I need more of in my life, though I have been trying to over-acquire yancha in the hopes of forgetting about some packets and rediscovering it in a few years' time.

Your aged tieguanyin sounds lovely, and it sounds like it hasn't lost its original character through re-roasting.

Andrew

[Bok]

Enjoying a small portion of EoT's gu shu yancha made by Zhang Hui Chun.

It has a remarkable brightness and refreshing purity to the mouthfeel, a persistent flavour, and a strong, penetrating energy.

If anyone wanted an example of a yancha whose roast has integrated perfectly with the tea, this might be what I'd recommend at this stage of my yancha adventures. The word 'roast' doesn't come to my mind at all when drinking it.

According to EoT's website, this didn't come from the scenic reserve and the varietal isn't known, but it was made from old trees located in a similar climate.

Andrew

Every time you post that pot, it steals the show and I don’t care what you’re writing about, haha

[debunix]

Oolong needles from Obubu: an unroasted tea that is 'lightly steamed, rolled, dried'.

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Opening the packet, the tea is sencha-shaped needles, but the leaf is deep dark brownish-green, and the aroma is floral and fruity. 5 grams of leaf into Touju Hohin, with about 150-160 mL water at 205 degrees.

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First infusion, about 45 seconds: the liquor is golden, sweet, floral, with some astringency. The drained leaves are nearly as bright green as some sencha, but less intensely deep green than gyokuro.

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Decreased volume to more like 120 mL second infusion, and about 30 seconds: similar.

I stopped after the 3rd infusion.

There is no mention of the oxidation step that distinguishes oolongs from other teas, but I assume there is one, because there is an oolong quality to this tea; but the sharp and bitter notes are stronger than in my favorite oolongs. I think that I will like this better infused with a lower leaf-to-water ratio, and quicker infusions, to maxmize the floral/sweet and minimize the bitter note.

[debunix]

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A Rou Gui tasting

Teas
TH: from a Wuyi tasting set curated by TeaHabitat
<https://teahabitat.com/collections/samp ... pler-128-g>
(no individual summary provided about the Rou Gui)

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WO: Wuyi Origin's Rougui-Fruity:
"The taste of tea is very rich. In addition to the cinnamon taste being quite cinnamon itself, you can feel the very obvious taste of fruit. It is sweet and delicate. The taste of the tea soup is mellow and smooth, the endurance is lasting, the lips and teeth are aromatic, and the Yanyun􏰙􏰋􏰚􏰃 is very obvious."

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JT: Jing Tea Shop's 'Wuyi Flowery Rou Gui':
"A flowery version of what is considered as one of the classic from Wu Yi, Rou Gui. The tea delivers a medium- bodied brew with layers of 0owers and spice with a good length. The tea is mildly sweet and will do especially well when paired with food. "

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Leaves
2 grams dry leaf in 60mL gaiwans (about 60mL to lid rest)
TH: shorter twists, scent is lighter than the other two
WO: Indeed, the long dark twists are associated with the strongest fruity scent, like a tart plum, and sweetness too
JT: Long twists with sweet rich scent, more prune than tart plum, lighter scent than the WO

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Infusions with filtered water set for 210 degrees, about 10-15 seconds
TH:light, tart, hint of spice, floral, the most delicate; palest liquor
WO:like it promised, deeper flavor, lots of spice, less fruity than expected, deeper liquor color
JT:Very spicy, cinnamon, sweet, and yes, floral

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2nd infusion, little change.
TH still the lightest flavor, JT is the spiciest; TH has more a stronger roasted note and then the lighter aromatics on top of that.

3rd, 4th, similar with little change but getting a bit lighter on the last one. Now setting up for longer on infusion 5....but forgot to track the time. Guess maybe 2 minutes.
And the pattern is still the same. I am not sure which one I like best; they're all quite tasty. TH seems more delicate; WO deeper; and JT spicier.

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(Break for tummy rest and a nap)

6th infused for about 3 minutes....still quite lovely. And 7th at 4 minutes: getting too light, should have made it 5 minutes and not 4. Especially in these thin porcelain gaiwans used for tasting, it's hard to hold in the heat and much more time is needed now to compensate.

8th infusion, will go 8 minutes: little change, still the JT is the spiciest.

Overnight: light enough, and drunk cool enough, that it was difficult to discern differences.

The wetted leaves show smaller leaves and smaller pieces in the TH leaves; the WO is mid-sized leaf; the JT has the largest leaves.

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Final impression: the JT leaves are larger, probably picked a bit more mature, perhaps that is why they are spiciest. The TH are smaller, likely earlier/more delicate leaf, and hence more delicate aromatics. I think I would like this one better with some time to air out and lose the roast more. The WO and JT feel ready right now.