What Oolong Are You Drinking

Semi-oxidized tea
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OldWaysTea
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Mon Feb 26, 2018 1:03 pm

Victoria wrote:
Sun Feb 25, 2018 6:48 pm
2017 FuShoushan via HC Chen in my new favorite Emu shudei pot. So glad 2017 was richer, sweeter and more buttery than Spring 2016, since that was way too subtle for me. Saving a cup for you 🍃
Beautiful photo. You have inspired me to take a photo today; though I am at work at the moment so it is much more humble.

I'm drinking my new light roast Rou Gui. It is pretty nice, roast is still a little fresh despite it being 2017 spring material. It was roast late, only a couple months ago.
fAqQxtN.jpg
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Victoria
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Mon Feb 26, 2018 2:05 pm

OldWaysTea wrote:
Mon Feb 26, 2018 1:03 pm
Beautiful photo. You have inspired me to take a photo today; though I am at work at the moment so it is much more humble.

I'm drinking my new light roast Rou Gui. It is pretty nice, roast is still a little fresh despite it being 2017 spring material. It was roast late, only a couple months ago.

fAqQxtN.jpg
Oh thank you. Very nice working set up you have. It is pretty nice how roasted oolongs change after the first year, if left unopened to age a little bit. Curious, how were the leaves stored if they were Spring 2017, but only roasted a few months go? Roasting halts enzymes from further oxidizing the leaves. Maybe this was stopped using some heat before storing, or further oxidation was the goal 🍃
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OldWaysTea
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Mon Feb 26, 2018 2:45 pm

Victoria wrote:
Mon Feb 26, 2018 2:05 pm
Oh thank you. Very nice working set up you have. It is pretty nice how roasted oolongs change after the first year, if left unopened to age a little bit. Curious, how were the leaves stored if they were Spring 2017, but only roasted a few months go? Roasting halts enzymes from further oxidizing the leaves. Maybe this was stopped using some heat before storing, or further oxidation was the goal 🍃
The time is not too critical after the tea is killgreened and dried. This tea was first electric roast, then finished with charcoal. I only know that the last charcoal roast was fairly recent.
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joelbct
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Mon Feb 26, 2018 10:03 pm

Sipping some Jin Guan Yin (Golden Tie Guan Yin) from Seven Cups. This is sort of the essential memory I have in my mind of Tie Guan Yin, from years ago. Succulent and mineraly, a bit floral. Some notes of nuts, leafy greens. Not smokey. I had many mostly disappointing Oolongs last year when I delved back into tea, but this is the sort I like.
Teachronicles
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Tue Feb 27, 2018 10:57 am

Having trouble uploading to the website so did an Imgur album.

Hy chens charcoal roast light bug bitten dong ding
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debunix
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Tue Feb 27, 2018 11:01 am

The name alone promises such delight, and the liquor seems to fulfill that with the beautiful amber shade....mmmm.
chofmann
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Tue Feb 27, 2018 12:12 pm

One of our favorite teas! HY Chen is a masterful tea artisan.
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Victoria
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Tue Feb 27, 2018 12:48 pm

Teachronicles wrote:
Tue Feb 27, 2018 10:57 am
Hy chens charcoal roast light bug bitten dong ding
What year is your’s? I found that waiting one year improves this tea a lot. That is with unopened bags.
Teachronicles
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Tue Feb 27, 2018 1:09 pm

Victoria wrote:
Tue Feb 27, 2018 12:48 pm
Teachronicles wrote:
Tue Feb 27, 2018 10:57 am
Hy chens charcoal roast light bug bitten dong ding
What year is your’s? I found that waiting one year improves this tea a lot. That is with unopened bags.
I bought it late last year so I think it was last years harvest. Not sure what season. It was really good. I've yet to find oolongs better than hy chens.
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Victoria
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Tue Feb 27, 2018 1:33 pm

Teachronicles wrote:
Tue Feb 27, 2018 1:09 pm
Victoria wrote:
Tue Feb 27, 2018 12:48 pm
Teachronicles wrote:
Tue Feb 27, 2018 10:57 am
Hy chens charcoal roast light bug bitten dong ding
What year is your’s? I found that waiting one year improves this tea a lot. That is with unopened bags.
I bought it late last year so I think it was last years harvest. Not sure what season. It was really good. I've yet to find oolongs better than hy chens.
I just put in a big order with HY Chen but will have to wait until his next batch of roasted bug bitten, he’s all out at the moment. A seriously good roasted oolong that is highly aromatic, complex and rich is 'Tian Xian Hong Oolong' from DieKunstDesTees. It is a serious contender to Chen’s best roasts :shock:
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Tue Feb 27, 2018 1:37 pm

Victoria wrote:
Tue Feb 27, 2018 1:33 pm
Teachronicles wrote:
Tue Feb 27, 2018 1:09 pm
Victoria wrote:
Tue Feb 27, 2018 12:48 pm

What year is your’s? I found that waiting one year improves this tea a lot. That is with unopened bags.
I bought it late last year so I think it was last years harvest. Not sure what season. It was really good. I've yet to find oolongs better than hy chens.
I just put in a big order with HY Chen but will have to wait until his next batch of roasted bug bitten, he’s all out at the moment. A seriously good roasted oolong that is highly aromatic, complex and rich is 'Tian Xian Hong Oolong' from DieKunstDesTees. It is a serious contender to Chen’s best roasts :shock:
Victoria, I think I'll make an order with them. Have any other recommendations?
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Victoria
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Tue Feb 27, 2018 1:44 pm

Teachronicles wrote:
Tue Feb 27, 2018 1:37 pm

Victoria, I think I'll make an order with them. Have any other recommendations?
I have two others; Mixiang Oolong and Li Hua Niang but I need to try them again. I was at tail end of a bad case of the flu so my taste and smell were subpar. I’ll sample them again and let you know.
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Tue Feb 27, 2018 2:06 pm

Victoria wrote:
Tue Feb 27, 2018 1:44 pm
Teachronicles wrote:
Tue Feb 27, 2018 1:37 pm

Victoria, I think I'll make an order with them. Have any other recommendations?
I have two others; Mixiang Oolong and Li Hua Niang but I need to try them again. I was at tail end of a bad case of the flu so my taste and smell were subpar. I’ll sample them again and let you know.
Ok. I'll just go with the tian xiang this time.
Teachronicles
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Tue Feb 27, 2018 9:14 pm

This is a really special one. Balhyocha noeul, Korean oolong. The tasting note on the package says cacao, charred oak (idk about charred oak but there's a very nice roast flavor) and honey and that's pretty spot on. Rich and sweet, intoxicating aroma, thick, and long lasting aftertaste.
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Bok
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Tue Feb 27, 2018 9:24 pm

Funnily the bug bitten teas are the only ones I do not like of HY Chen’s roasted range... there is something I find really unpleasant coming out in later brews in them. Had a hard time finishing it. Reminded me of a similar unpleasantness I sometimes find in Taiwanese TGY.

I much prefer his regular Dongding.
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