What Oolong Are You Drinking

[phyllsheng]

Been drinking this 1990 aged TGY, traditionally processed and charcoal roasted. Started session in early PM and it has lasted many, many steepings (still enjoying it while writing this at 1:10AM)...what a lovely, lovely well-aged and processed TGY. Wonderful chaqi. A kind and generous gift from Zhou Yu 老師 and his wife Sophie (of Wistaria Tea House in Taipei). Yum^100!

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[CWarren]

Da Yu Ling, Spring 2016 from Hau Ying Chen.

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[Victoria]

Da Yu Ling, Spring 2016 from Hau Ying Chen.

How did you find it? I haven’t asked for DaYuLing from him or anyone else in a few years, too many let downs. LiShan has been richer and better for pockets. You ?

[CWarren]

Da Yu Ling, Spring 2016 from Hau Ying Chen.

How did you find it? I haven’t asked for DaYuLing from him or anyone else in a few years, too many let downs. LiShan has been richer and better for pockets. You ?

This was the last of this particular DYL from him and enjoyed it as much as I have each time before. Honey floral and very creamy. Been sipping down my stock of his slowly. The carbon roasted DYL of his is pretty nice too.

[Victoria]

Da Yu Ling, Spring 2016 from Hau Ying Chen.

How did you find it? I haven’t asked for DaYuLing from him or anyone else in a few years, too many let downs. LiShan has been richer and better for pockets. You ?

This was the last of this particular DYL from him and enjoyed it as much as I have each time before. Honey floral and very creamy. Been sipping down my stock of his slowly. The carbon roasted DYL of his is pretty nice too.

Yes Carbon roasted DYL is very good. Good to know about his unroasted DYL.

[phyllsheng]

Charcoal roasted DYL? That's.....unusual.

How did you find it? I haven’t asked for DaYuLing from him or anyone else in a few years, too many let downs. LiShan has been richer and better for pockets. You ?

This was the last of this particular DYL from him and enjoyed it as much as I have each time before. Honey floral and very creamy. Been sipping down my stock of his slowly. The carbon roasted DYL of his is pretty nice too.

Yes Carbon roasted DYL is very good. Good to know about his unroasted DYL.

[steanze]

Here's a pic from some time ago that I had not posted - an aged oolong from some friends in Taiwan. It is very mild and very comfortable, and makes me remember their brewing style

[Victoria]

Help TAD alert. Gorgeous pot Steanz !

[Ethan Kurland]

High Roller: My English name for a roasted oolong from Winter 2016 season. Leaves were harvested at 2400 meters up Lishan and roasted traditionally--slowly in baskets over charcoal and rotated every 20 minutes or so for 2 - 3 days. Today I steeped in 88C water < 30 seconds to get a light sour taste from the roasting. Other times I use cooler water for green gaoshan flavors; or, hotter water and/or more time to get deeper roast flavor. This tea always provides excellent multiple infusions from a modest amounts of leaves and gives pleasant lingering aftertaste.

[entropyembrace]

Today I'm drinking Songboling Shui Xian Tea, Lot 266 from Taiwan Tea Crafts. It's dominated by roast flavours but is backed up with a nice malt and dried fruit sweetness. Very smooth feeling in the throat too so it's a really enjoyable roasted oolong to drink.

I don't think this specific lot is available anymore but there are similar lots of more recent production on their site.

[CWarren]

The last of my stash of 2016 Best Bug Bitten from Hau Ying Chen. Been slowly sipping down my stores of his tea as they have gathered up. I’ve yet to be disappointed with any of his teas.

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[Victoria]

The last of my stash of 2016 Best Bug Bitten from Hau Ying Chen. Been slowly sipping down my stores of his tea as they have gathered up. I’ve yet to be disappointed with any of his teas.

OK, so totally cool line up of photos, a drip licious-Pentaptych love it.

[CWarren]

The last of my stash of 2016 Best Bug Bitten from Hau Ying Chen. Been slowly sipping down my stores of his tea as they have gathered up. I’ve yet to be disappointed with any of his teas.

OK, so totally cool line up of photos, a drip licious-Pentaptych love it.

Thank you. The tea deserved a gallery.

[tealifehk]

Drinking a charcoal-roasted dahongpao from a Hong Kong firm that's been using charcoal to roast for over 50 years! Unfortunately I felt the DHP was too light in the flavor department. On the plus side I bought some of the TGY they're famous for, as well as some shuixian, which I haven't tried before. Not every tea can be a winner, and it seems high roast dahongpaos are more likely to be subpar than shuixians. That could be because of higher prices on the market for DHP than other varietals, or because of changes in processing with modern DHP that mean the teas don't have much to give after an old school roast.

[Ethan Kurland]

Jay, that teapot looks tiny! I think it is about 2 years since I have been happy with a dahongpao. Some problem with that tea, I guess.
Medium-roasted TGY in Taipei were quite disappointing. When I was there heavily-roasted TGY was unavailable. Cheers