Nice to see you enjoy something with a lighter roast
What Oolong Are You Drinking
@LeoFox: agreed. My prejudices against lower-roasted yancha disappear quickly in the face of a nice tea.
Though I admit plenty of hesitation before ordering them, and more hesitation before getting around to trying them...
I'd say that this one was processed in a manner that suits its character perfectly.
I think that the bad examples are those which seek to maximise aromas and fresh flavours without sufficient regard to balance.
Andrew
Though I admit plenty of hesitation before ordering them, and more hesitation before getting around to trying them...
I'd say that this one was processed in a manner that suits its character perfectly.
I think that the bad examples are those which seek to maximise aromas and fresh flavours without sufficient regard to balance.
Andrew
LaoJinMei (Patriarch’s Eyebrows) / Wuyi Yancha this year.
Found the original bush and spread the plantation after 1980.
Something that I have been curious about is whether there is much market demand in Asia for many different yancha varieties, or whether most of the demand is still for things like rou gui, tie luo han, shui xian and 'do hong pao'.
I'm still very much just starting to learn about all the less common (or less famous) varieties, but I'm not sure if that just reflects what's usually available to the Western world online.
Andrew
I'm still very much just starting to learn about all the less common (or less famous) varieties, but I'm not sure if that just reflects what's usually available to the Western world online.
Andrew
This tea was extraordinary, highly recommend. I've sampled the majority of the their collection and this was easily among the top few. Typically I find myself less content with types outside of the typical beidou, rou gui, shuixiuan, tie luo han and it takes some adjusting + multiple experiences to become accustomed but this was immediately impressive. Elegant but also deeply flavourful.
Brewing a 2020 winter dong ding from phoenix village via tillerman (a generous gift)
The tea maker is Chen Shi Know, who is the uncle of Chen Kuan Lin (Andy).
5.2g/85 mL off boiling. A very quick rinse followed by 35s infusion.
This tea is quite mild - and really needs to be pushed hard with a thicker vessel and longer steeping time (in other words, don't brew it like I did with a small thin gaiwan). What stands out for me is the floral aroma that rises from the wet leaf, and the gentle sweetness of the soup. The hint of chinese spice is interesting. There is also a hint of honey and muscatel. The mouth feels very clean after the session.
Update:
viewtopic.php?p=40034#p40034
The tea maker is Chen Shi Know, who is the uncle of Chen Kuan Lin (Andy).
5.2g/85 mL off boiling. A very quick rinse followed by 35s infusion.
This tea is quite mild - and really needs to be pushed hard with a thicker vessel and longer steeping time (in other words, don't brew it like I did with a small thin gaiwan). What stands out for me is the floral aroma that rises from the wet leaf, and the gentle sweetness of the soup. The hint of chinese spice is interesting. There is also a hint of honey and muscatel. The mouth feels very clean after the session.
Update:
viewtopic.php?p=40034#p40034
Last edited by LeoFox on Mon Nov 22, 2021 8:45 am, edited 3 times in total.
When this tea was made, it was not roasted. After I tasted the unroasted version, I asked Andy to put a medium roast on it just for comparison. He did and I brought both versions into Tillerman Tea. The roast is a bit lighter than I had envisaged but still very nice, I thought. In fact, this tea has become a daily drinker for me. I brew it in Yishan pot (fanggu shape - thick walled) 220 ml capacity (yes, quite large but I drink it by the mugful). I use 13.2 g of dry leaf (6 g per 100 ml) and steep the first infusion for 35 seconds. I'll try a longer first steep @LeoFox and see what that yields. I use boiled water.
really enjoying this "Tipsy" baihao (oriental beauty) from wistaria. thanks, @debunix
you didn't get any of it, right? happy to send you a sample if you want.
you didn't get any of it, right? happy to send you a sample if you want.
It did look great….but my tea chest is very very full right now. I will order from Wistaria again one day but not for a while. I continue to be amazed by the aged tea, which really helps me to understand the many many posts from people seeking out and enjoying fine aged oolongs: I just didn’t get it before this experience.
i bet there's room for a few extra grams, lol. lmk if you change your mind and want a session's worth.
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Wow I was thinking of buying this. Thank you for sharing!LeoFox wrote: ↑Sat May 08, 2021 8:41 amGolden concubine from mud and leaves
[...]
Long story short: I'm glad I only got a small sample. The tea is pretty awful. I mostly taste a dirty, bitter roast, with some notes of ginger and a tinge of honey. The disgusting roast approaches cheap yancha level of awful. Mouthfeel is chalky and uncomfortable. The aftertaste is oddly metallic. Yuck