What Oolong Are You Drinking

[debunix]

Luckily my tea cabinet is well stocked with oolong .

That is a good thing!

Yesterday I had a fine session with some Da Hong Pao from Wing Hop Fung, almost the last of the large 'bulk' bags I bought at their closing sale for their LA Chinatown location. It seemed like so much at the time! I know I have plenty of greens and puerhs and Dan Cong; I've identified new sources for light roast oolongs; but my Wuyi oolongs are starting to run thin. Need to check the trunk before I go crazy with exploring new sources to replace what I used to get almost exclusively from Norbu.....

[Victoria]

Yesterday I had a fine session with some Da Hong Pao from Wing Hop Fung, almost the last of the large 'bulk' bags I bought at their closing sale for their LA Chinatown location. It seemed like so much at the time! I know I have plenty of greens and puerhs and Dan Cong; I've identified new sources for light roast oolongs; but my Wuyi oolongs are starting to run thin. Need to check the trunk before I go crazy with exploring new sources to replace what I used to get almost exclusively from Norbu.....

Maybe check out the Yancha vendor thread. I’ve enjoyed yancha from LazyCat, Wuyi Origin, Old Ways Tea, Four Seasons and a few others who are in the EU, so not convenient for USA based members right now.

Enjoying HY Chen’s Exquisite special roasted this morning. Whenever the coastal fog rolls in, bringing with it cooler mornings, I reach for a warming roasted oolong.

[debunix]

I just bookmarked that thread for study. I did a quick look at the tea stores today, and yancha and dark roast TGY are quite low, and the Red Alishan and wonderful Korean Balhyocha do not quite scratch that itch.

Today, however, I'm enjoying some more of sample 4 from Tillerman's Flavor Explorer set, loving again how much it was improved with a little airing out. Sweet flowers and warm summer hay, with just the light touch of roast, like a roasted marshmallow with just a slight golden cast to the outside.

[Bok]

Having a strangely processed Oolong this afternoon... not quite green, not quite oxidised, dry heated leaves leave a smell of milk chocolate, mhh. It’s odd, but strangely delicious

[Rmt]

Got my stuff off txs a little while back and have been drinking my way through all the samples that came with the order. Finally had the time and the weather to fire up my charcoal stove outdoors. Made some excellent Jin mu dan.

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[d.manuk]

Having a strangely processed Oolong this afternoon... not quite green, not quite oxidised, dry heated leaves leave a smell of milk chocolate, mhh. It’s odd, but strangely delicious

Nice pic

[Bok]

Nice pic

Thanks

[OCTO]

Having some Shui LianDong Da HongPao... perfect brew after a heavy dinner. Brewed in a ROC ChaoZhou pot. Brings out every little nuances in the tea and tea broth and body is deep and strong. After taste is long lasting.... every cup lingers in the mouth and aroma stays in the nose..... blissful evening.... hahahahaha.....

Cheers!!

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[Bok]

Having some Shui LianDong Da HongPao... perfect brew after a heavy dinner. Brewed in a ROC ChaoZhou pot. Brings out every little nuances in the tea and tea broth and body is deep and strong. After taste is long lasting.... every cup lingers in the mouth and aroma stays in the nose..... blissful evening.... hahahahaha.....

Cheers!!

Lovely! Pot and tea!

[Balthazar]

Indeed. And the cup, too

[debunix]

Drinking from a lowly plastic sodastream bottle.....and amazed again by the magnificent Norbu Red Alishan oolong. What can't this tea do? A gongfu sesson of concentrated bliss ranging among sweet to earthy to fruity to spicy; a thermos of hot tea delicious morning to night and keeping me going for a 9am to 10pm workday; a thermos or bottle of cool-brewed tea, refreshing on a hot day; or the fantastic sweet-tart-fruity sparkling oolong I am enjoying now.

Oh how I love this tea.

[OCTO]

@Balthazar
@Bok

Thanks....

[OCTO]

Drinking from a lowly plastic sodastream bottle.....and amazed again by the magnificent Norbu Red Alishan oolong. What can't this tea do? A gongfu sesson of concentrated bliss ranging among sweet to earthy to fruity to spicy; a thermos of hot tea delicious morning to night and keeping me going for a 9am to 10pm workday; a thermos or bottle of cool-brewed tea, refreshing on a hot day; or the fantastic sweet-tart-fruity sparkling oolong I am enjoying now.

Oh how I love this tea.

Sounds goooooood....

[Victoria]

On this cool summer day I’m enjoying the warmth of this very special ‘87 Taiwan Tie Guanyin. Perfectly roasted and stored. The aroma coming off wet leaf is so expansive, spicy and complex. The liquor picks up nicely from there, with deep, rich complex spicy notes. Mouth feel is thick and lingering. When complex aromas and flavors coincide that’s a special moment. Empty cup aroma is intoxicating. So glad I have this special oolong to enjoy, only wish I could share it with my LA tea mates en vivo, one of whom kindly shared this with me.
7g/ 90ml/ 210f/ 10, 15, 25, 35, 55 ...in Yamada Sou 100ml mayake kyusu

[Rmt]

I've been drinking different yancha samples for a little while now, and had a really good one last night. https://txs-tea.com/collections/oolong/ ... i-xian-tea

8g/140ml/water off the boil 10/8/10/10/etc

One of the best, if not the best yancha I've had. Full rich taste with a lingering sticky sweetness at the back of the throat. Kept brewing until I couldn't drink more tea.