Thank you very much! I have been looking for a reason to go back to NYC. Also gonna check out the vendor here in Massachusetts. Thanks for the thoughtful and useful information.Victoria wrote: ↑Tue Nov 14, 2023 11:56 amEnjoying some Lishan and ‘Diva’ High Mountain from Floating Leaves today. I liked them so much that this is my second order in just a few months. Now that Tillerman has sadly shuttered his shop, I feel we are very lucky in the US to have Floating Leaves still in Seattle. Darrel they source very good high mountain and Baozong as well. Since you are in Massachusetts you might also try Té Company out of NYC for roasted and more oxidized oolong like Oriental Beauty. Both companies go to Taiwan yearly to source their teas.
Almost forgot Ethan, fellow TF member, he’s out of Massachusetts as well, and directly sources teas from Taiwan. These recommendations are just for vendors in US, you can look at our Oolong Vendor forum for other sources within Taiwan.
What Oolong Are You Drinking
If you visit Té Company, leave time for a bite to eat, the owner’s husband is a chef, very tasty tea and food. Also, if you'd like to sample puerh visit T Shop lower east side NYC, and Puerh Brooklyn.
Most certainly will. Thank you for the recommendationsVictoria wrote: ↑Tue Nov 14, 2023 8:41 pmIf you visit Té Company, leave time for a bite to eat, the owner’s husband is a chef, very tasty tea and food. Also, if you'd like to sample puerh visit T Shop lower east side NYC, and Puerh Brooklyn.
Shan Lin Xi from Floating Leaves, grandpa style in Petr Novak's spiral chawan, with barley cereal with apples, pomegranate and walnut for breakfast. It's been a lot of oolong for breakfast because I keep forgetting to bring out a new package of sencha or gyokuro for breakfast tea.....not that it's a bad thing. The Shan Lin Xi is a mellow way to start the day, with that hay-meadow richness so accommodating of this type of brewing.
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Wow what a nice chawan and it looks like it matches the bowl.debunix wrote: ↑Sat Nov 25, 2023 10:32 amShan Lin Xi from Floating Leaves, grandpa style in Petr Novak's spiral chawan, with barley cereal with apples, pomegranate and walnut for breakfast. It's been a lot of oolong for breakfast because I keep forgetting to bring out a new package of sencha or gyokuro for breakfast tea.....not that it's a bad thing. The Shan Lin Xi is a mellow way to start the day, with that hay-meadow richness so accommodating of this type of brewing.
It's this one from Petr Novak. His stuff is popular enough that it's hard to get now. I check his website almost every day in order to catch those rare occasions when he posts a lot of new wares.....and if he does, and there is something I like, I order it on the spot--any hesitation and it will surely sell out.
Some spare time and a rainy day mean that I've had a little casual yancha tasting session, trying three different examples of rougui, each from a different location.
No idea how 'representative' these teas are of their respective locations, but each one was remarkably different, and they were all very nice to drink.
Andrew
No idea how 'representative' these teas are of their respective locations, but each one was remarkably different, and they were all very nice to drink.
Andrew
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That sounds lovely. I had a very fine triple-Rou Gui tasting myself a year or two ago, a delicious experience. Did you have a favorite?
A 2017 example from JinJiaoYi / 金交椅 was the favourite today - pure, bright, cooling mouthfeel, berries and cream, long mineral aftertaste.debunix wrote: ↑Sat Dec 09, 2023 10:45 pmThat sounds lovely. I had a very fine triple-Rou Gui tasting myself a year or two ago, a delicious experience. Did you have a favorite?
Another one was more 'yellow' in flavour, more creamy and juicy than bright and perfumed. Another one was more woody and herbal than mineral. with a smoother transition from upfront flavour, to the finish, and to the aftertaste.
Those two others were from 2021, so it's not exactly a 'fair' comparison, and I think I didn't push one of them hard enough. I'll try them again at some point soon, perhaps not together. Small pots help to stretch small samples out a bit. I think it's necessary to try a tea out two or three times, if possible, before drawing too many conclusions. Too much changes from day to day and brew to brew.
Andrew