What Oolong Are You Drinking

[luchayi]

@Victoria is a tgy from a farmer called master chen, a taiwanese man who came in China at the start of the nineties to grow his tea...

[Bok]

@Victoria is a tgy from a farmer called master chen, a taiwanese man who came in China at the start of the nineties to grow his tea...

It’s kind of funny, in all my years drinking Taiwanese I have never bought from someone not surnamed Chen

[Tillerman]

@Victoria is a tgy from a farmer called master chen, a taiwanese man who came in China at the start of the nineties to grow his tea...

It’s kind of funny, in all my years drinking Taiwanese I have never bought from someone not surnamed Chen

Not surprising! Over the years I have come to the conclusion that at least 2/3 of the Taiwanese population is surnamed 陳.

[Victoria]

@Victoria is a tgy from a farmer called master chen, a taiwanese man who came in China at the start of the nineties to grow his tea...

It’s kind of funny, in all my years drinking Taiwanese I have never bought from someone not surnamed Chen

Not surprising! Over the years I have come to the conclusion that at least 2/3 of the Taiwanese population is surnamed 陳.

So how are the different Chen’s commonly distinguished from eachother in Taiwan? In Latin America and Europe hyphenated last names are common, in the US attaching a first name and middle initial is common to differentiate.

[Bok]

@Victoria only by their names, which commonly consist of two more characters, mainland China often only one, aboriginal ancestry sometimes three.

[Victoria]

So how are the different Chen’s commonly distinguished from eachother in Taiwan? In Latin America and Europe hyphenated last names are common, in the US attaching a first name and middle initial is common to differentiate.

Victoria only by their names, which commonly consist of two more characters, mainland China often only one, aboriginal ancestry sometimes three.

What do you mean by ‘names’? So many variables possible in a name.

[Bok]

@Victoria surname=1 Chinese character, name=1-3 characters. Full name has anything from 2-4 characters. Unless some translations of foreign names which can get awkwardly long: like Mozart: his family name are already three characters in Chinese.

[Teachronicles]

I'm having the first dancong I could see myself drinking on a regular basis. It's not overly fruity or sweet as a lot I've had so far have been. There are some nutty notes that I really enjoy. It is the July 2018 duck shit dancong from the global tea hut monthly tea club.

[luchayi]

I'm having the first dancong I could see myself drinking on a regular basis. It's not overly fruity or sweet as a lot I've had so far have been. There are some nutty notes that I really enjoy. It is the July 2018 duck shit dancong from the global tea hut monthly tea club.

Peach aroma?

[luchayi]

Last saturday morning I drunk an Alishan oolong light oxidated; usually I drink this kind of tea fresh, but this one, aged 2 years, still has a great aroma and taste...!

[iGo]

Saturday was also an excellent oolong day for me.

I was introduced to the aforementioned Tillerman Tea Dong Ding (Laoshi). Maybe the best DD i’ve come across.

Also fortunate to enjoy a tasting at the Mandarin’s Tea Room where we tasted two TiKwanYins, both unroasted and roasted, as well as a somewhat aged roasted Shui Xian. The roasted teas were spectacular.

http://cupidum.co/oolong-anxi-high-fire ... sample-7g/

http://cupidum.co/wuyi-high-fired-old-b ... sample-7g/

[Victoria]

@iGo wish I could have joined you at Tim’s tasting, sounds so good. Those are some very pricy oolong.

Today I’m comparing two roasted DongDing back-to-back. Both are very good, although they have different flavor profiles. On the left is HY Chen's light roasted 100 year garden DongDing, on the right Tillerman's Laoshi (HT Chen) medium roast DongDing. Laoshi’s DongDing has beautiful large rolled balls, the leaves are only slightly larger than Chen’s though so I’m thinking they are not rolled as tightly. Oxidation level on Tillerman’s Laoshi looks higher from the look of the wet leaf. Chen's has three leaf buds, while Laoshi's includes some larger stems. I selected a light roast from HY Chen, as it is similar in profile to Tillerman’s medium roast. HY Chen’s has notes of evergreen and is much better than I remember in past years, steeped at 5.5gr/100ml/208f/1:13sec. To get similar body and richness, slightly more leaf and time is needed with Tillerman’s medium roasted Laoshi, 6gr/100ml/208f/1:33sec. I'm looking forward to doing a blind tasting of +-six roasted DongDing next week, so will revisit these two and share what others think as well.

Several people have mentioned this winter produced some very good oolong, I think this is true.

left-HY Chen Light Roast DD right-Laoshi Medium Roast DD_L1010322 comp.jpg (767.59 KiB) Viewed 8353 times

[Tillerman]

I'm looking forward to doing a blind tasting of +-six roasted DongDing next week, so will revisit these two and share what others think as well.

@Victoria I look forward to reading your findings. This sounds like a wonderful opportunity!

[Victoria]

I'm looking forward to doing a blind tasting of +-six roasted DongDing next week, so will revisit these two and share what others think as well.

Victoria I look forward to reading your findings. This sounds like a wonderful opportunity!

Unfortunately, I’ve had to postpone the blind tasting to a later date. I’m wondering with DongDing how the size and thickness of the leaf affects flavor profile. Guess I’ll just have to study my tea leaves more often.

[teaformeplease]

I'm drinking a juicy and peachy Alishan from Song Yi Tea. It's so cold out today but drinking this is like spring in a cup