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What Oolong Are You Drinking
It is kind of amazing to have this wonderful past time, called tea and drinking it out of an object that’s been around a good 200years… cheers! Dingdong Dongding.
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Teachronicles
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Probably a combination of both… also depends on your definition of DongdingTeachronicles wrote: ↑Tue Apr 26, 2022 12:26 pmThat's dark soup for a dong ding! Strong roast or pot packed to the brim? Or a combination of both?
If you go by current fashions, it’s probably a bit dark. But who says Dongding has to have medium roast and little oxidation? More classic would be a higher oxidation than what is mostly done now, roast is less important.-
Ethan Kurland
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That's dark soup for a dong ding!....
[/quote]
.... depends on your definition of Dongding
If you go by current fashions, it’s probably a bit dark. But who says Dongding has to have medium roast and little oxidation? More classic would be a higher oxidation than what is mostly done now, roast is less important.[/quote]
+1 to only so much can be told by a tea's name. Even knowing one tea is medium-roasted & another is heavy-roasted does not tell one that the taste and/or feel of the different levels of roasting will be much different to a drinker.
(Descriptions of how smoking a particular cigar will taste also seem so strange to new smokers & are also a challenge. Being told a cigar produces the taste of leather can seem crazy. (We don't eat or drink leather.... moreover, it is not actually a match to the aroma of leather; yet, smokers learn what describers mean by the term.)
What does "Dong Ding" signify? What does "classic Dong Ding" refer to? Many people probably need dto taste examples of them. (Accurate samples.)
I have read that the last couple of years Foushoushan in the true government issued tins filled w/ tea from the government owned farm is not as good as some "Foushoushan" from farms adjacent to the government's farm. If given a different name, one may not as quickly comprehend the main point, the tea will show the altitude, the terroir, etc..... will give the qualities a drinker associates w/ FSS, the FSS of good years for the government's product, specifically.
Complicated, but as Bok celebrated in his post; drinking tea is really wonderful often.
@Ethan Kurland thanks!
Tonight it’s the remainder of that juvenile Shuixian I had a few days ago… different day, same parameters, same enjoyment.
Tonight it’s the remainder of that juvenile Shuixian I had a few days ago… different day, same parameters, same enjoyment.
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Some afternoon 2019 Chen De Hua da hong pao.
Last packet, so I stuffed the whole 8.3g into a 55mL pot, and brewed it very hard.
On the other occasions that I had it, the flavour was pleasant, but the highlight was the remarkably and surprisingly strong feeling that I got from it, which built from infusion to infusion.
This time, I didn't feel much over the four quick but intense brews until a few moments after I sipped on one cup of the fourth / last one, and then it knocked me into a tranquil state for a little while... Fun.
Andrew
Last packet, so I stuffed the whole 8.3g into a 55mL pot, and brewed it very hard.
On the other occasions that I had it, the flavour was pleasant, but the highlight was the remarkably and surprisingly strong feeling that I got from it, which built from infusion to infusion.
This time, I didn't feel much over the four quick but intense brews until a few moments after I sipped on one cup of the fourth / last one, and then it knocked me into a tranquil state for a little while... Fun.
Andrew
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I'm glad that tea drinkers can get the opportunity to drink old and rare teas from 100+ year old teapots and 200+ year old teacups, while people in other areas of life can only stare at their collectibles sitting on a shelf or hanging on a wall from a safe distance.
As to your "juvenile" shuixian, I've been thinking about the importance of the age of tea trees after the discussions around here regarding agrochemicals and adulterants in tea. My very limited experience has been that younger bushes make for more exuberant but less fulfilling teas, and with less of a strong 'feeling' for me.
It would probably be hard to organise a like-for-like comparison of old versus young bushes, though.
Andrew
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GreenTandTree
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I so love Zhangping Shui Xian tea bricks which are also lightly oxidized and full of delicious floweriness and even coconut lactones. Heavenly!
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Yeah Zhangping can be nice...GreenTandTree wrote: ↑Thu May 05, 2022 10:10 pmI so love Zhangping Shui Xian tea bricks which are also lightly oxidized and full of delicious floweriness and even coconut lactones. Heavenly!
Yesterday's aged yancha. brewed strong.
It feels like brewing an aged tea in the Chaozhou style is 'cheating', since there's less harshness that needs to be controlled, but it tastes so good that I don't mind.
I almost went through the whole pack of tea before trying to brew it in this strong fashion, and I think that it's the best match for this particular tea.
Andrew
It feels like brewing an aged tea in the Chaozhou style is 'cheating', since there's less harshness that needs to be controlled, but it tastes so good that I don't mind.
I almost went through the whole pack of tea before trying to brew it in this strong fashion, and I think that it's the best match for this particular tea.
Andrew
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Teachronicles
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Is that a puffed lid pre-factory shuiping i see there?Andrew S wrote: ↑Fri May 06, 2022 4:31 pmYesterday's aged yancha. brewed strong.
It feels like brewing an aged tea in the Chaozhou style is 'cheating', since there's less harshness that needs to be controlled, but it tastes so good that I don't mind.
I almost went through the whole pack of tea before trying to brew it in this strong fashion, and I think that it's the best match for this particular tea.
Andrew
