What Oolong Are You Drinking

[brutusK]

That sounds pretty awesome, I might have to pick some up..I was planning on making an order soon for their 2014 hongshui that sounds too interesting to pass up.

How deep baked/roasted was the alishan tieguanyin from thetea.pl? They describe it as a dark roast, but is it so dark roasted as the Floatingleaves's muzha tieguanyin, or closer to Tillerman's? I found the former to need a year or two to rest off the roast before the flavors start to emerge more, but Tillerman's was ready for me to drink now.

Speaking of Taiwanese wulongs, the Alishan Tie Guan Yin I bought from thetea.pl has already become one of my favourites.
Far more oxidised than most Tie Guan Yin I've tasted, sugary, and overwhelming fruity notes!

[Tillerman]

But that's just the problem - body and aftertaste aren't there for me. Generally I prefer the winter harvest precisely because of the body.

Maybe you had a bad day when cupping in Taiwan...

It certainly was a long day!

[Bok]

But that's just the problem - body and aftertaste aren't there for me. Generally I prefer the winter harvest precisely because of the body.

Maybe you had a bad day when cupping in Taiwan...

It certainly was a long day!

What could have misled you is the still lingering body of a previously tasted tea/s.

[Tillerman]

Maybe you had a bad day when cupping in Taiwan...

It certainly was a long day!

What could have misled you is the still lingering body of a previously tasted tea/s.

I'm sure that was it. Nonetheless, now I contact all purchasers and offer a refund. My bad.

[Bok]

@Tillerman wow that is a very upright business attitude, respect! Not many would do the same.

[Bok]

Another round of that lovely old-school processed Dongding in 60s Biandeng, followed by Milanxiang Dancong in Chaozhou clay - lovely, evening can not really get better, tea-wise...

[d.manuk]

I'm having 2017 spring harvest Bi Lu Xi. It was the only one I could find. I got this one because a few people on the forum said it would be similar to DYL. I agree that it has a similar taste profile and will be looking into exploring this type of tea more. This one that I'm drinking specifically has too thin of a mouthfeel with not enough other things going to to distract me from it. I am assuming its because it's almost 2 years old although it was vacuum sealed. Either way it is fine to drink and non-offensive lol.

[Victoria]

It is a very humbling situation when you conclude, after giving it several chances, that one of the teas you had selected for sale (and an expensive one at that) is just meh. Not defective in any way but just rather boring, dull, uninteresting. So it is with my Winter 2018 Tian Chi (and this winter is generally considered a very good harvest.) Happily, I have the Lishan and the Cuifeng.

So very generous of you to share this with us. I was really curious to see how much I would enjoy this very special oolong, given that your winter LiShan and Laoshi DongDing are so excellent, and you rated this one even higher. Well, I didn’t know what to make of it when I steeped it. No tasting notes for me means, “don’t know what to think here”. I just chalked it up to a difference in taste, or maybe next time it’ll make more sense. Good to know. Thanks. Now I’ll give it another go, with less expectation it might rise to the ocasión.

[Victoria]

Another round of that lovely old-school processed Dongding in 60s Biandeng, followed by Milanxiang Dancong in Chaozhou clay - lovely, evening can not really get better, tea-wise...

That sounds like a really nice back to back pairing Bok. How are you sourcing your DanCong, since you are in Taiwan?

[Bok]

That sounds like a really nice back to back pairing Bok. How are you sourcing your DanCong, since you are in Taiwan?

With the help of a generous good friend.

Very difficult to get good foreign teas locally, import is being made very difficult by the government. Makes one wonder why they do seem to let all the crappy Vietnamese tea in so easily... I assume it is because the farms are Taiwanese owned or invested in many cases.

[Ethan Kurland]

Back home in Boston. Returned in sandals and walking about 100 meters from bus stop to my building pulling and carrying about 40 kg. on some ice, slush, and snow, chilled me enough to make drinking a lot of rounds of fushoushan so enjoyable! Do believe that this Winter, the dayuling offers more, as it is more complex and transitions more through the rounds.

Later I enjoyed some Himalayan Orange which I usually write about in Black Tea thread; however, since I have been steeping for only about 15 seconds, I do feel that this less than fully oxidized tea (say 90%) can easily be called oolong. Still unique and complex.

Cheers

[There is no self]

That sounds pretty awesome, I might have to pick some up..I was planning on making an order soon for their 2014 hongshui that sounds too interesting to pass up.

How deep baked/roasted was the alishan tieguanyin from thetea.pl? They describe it as a dark roast, but is it so dark roasted as the Floatingleaves's muzha tieguanyin, or closer to Tillerman's? I found the former to need a year or two to rest off the roast before the flavors start to emerge more, but Tillerman's was ready for me to drink now.

I have yet to try either one, but the one from thetea.pl had very little aroma from the roasting, usually on the last infusions. No need to let it rest.

[luchayi]

Autumnal tgy 2018... the fruity note was a surprise!

[Victoria]

Autumnal tgy 2018... the fruity note was a surprise!

Beautiful roasted Tieguanyin @luchayi, tasting notes sound so good too. Any info on vendor, farmer?

Tonight I'm really enjoying unfurled roasted DongDing in my gnarly black very lightweight 90ml Sou Yamada kyusu. Stuffed the pot with 8gr. Using mini heating pad to amp up the extraction on 8th steep.

Warming Plate IMG_0565_cr.jpg (691.23 KiB) Viewed 5889 times

[Victoria]

Oh, the luxury of having access to great oolong in the west, thanks to skillful curation by discerning vendors and access to a few tea farmers and producers. Today, sensory indulgence with @Tillerman’s Laoshi Roasted DongDing, followed by HY Chen’s LiShan Primitive Wild Forest. Wow, my taste buds are back.