If you will come to Taiwan in the future, I can take you to visit DYL and Lishan region.Shine Magical wrote: ↑Mon Apr 30, 2018 10:30 pmI'm probably going to Taiwan and Hong Kong next year!
What Oolong Are You Drinking
Very nice! I will reach out when I make the plans.esontea wrote: ↑Mon Apr 30, 2018 10:58 pmIf you will come to Taiwan in the future, I can take you to visit DYL and Lishan region.Shine Magical wrote: ↑Mon Apr 30, 2018 10:30 pmI'm probably going to Taiwan and Hong Kong next year!
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OldWaysTea
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Today I'm drinking some 2016 hua xiang shui xian. Pretty decent.
Let me know if you're coming and we can drink some tea!Shine Magical wrote: ↑Mon Apr 30, 2018 10:30 pmI'm probably going to Taiwan and Hong Kong next year!Bok wrote: ↑Mon Apr 30, 2018 8:46 pmIf you ever make it to Taiwan and go to some higher elevation mountain in the morning or late afternoon when the mist is slowly descending on it now you breathe in that moist smell with fragrance of the surrounding vegetation, you know exactly where Taiwanese teas flavour comes from!Shine Magical wrote: ↑Mon Apr 30, 2018 1:59 pmI'm having Hongxin Baozhong from Wenshan, Taiwan by Teamasters.
I prefer brewing this at 200F, it becomes much more sweetly subtle.
I've realized that I don't know how to describe Taiwanese oolongs aside from "very good." They're my favorite tea type by far, but I don't know how to describe it. I don't think floral fits the kinds I like very well. It just tastes like pure energy to me. A tea farmer just posted here and said DYL has a pinecone flavor. I can see that but I still don't think that is it. It's so unique, maybe its a combination of different unique flavors or perhaps it should just be in it's own category.
Currently drinking High Mountain Qingxin Oolong from QingJing Taiwan (TeaMasters).
This tea is actually quite nice, has some lemon undertones. It's missing an added dimension for me to re-order it but it's very nice for what it is, I like it. Like a soft lemon blanket on the tongue.
This tea is actually quite nice, has some lemon undertones. It's missing an added dimension for me to re-order it but it's very nice for what it is, I like it. Like a soft lemon blanket on the tongue.
it says Wusandi, its a village in the Banyan area of Wuyishan. I've been there its quite a beautiful place and environment
Having “fresh” aka green, unroasted oolong that is a wuyi cultivar grown in Gankou, Taiwan. That’s something you don’t encounter very frequently! It tastes like gaoshan but instead of stronger floral it tastes a bit more like deep and dark raspberry. It’s an interesting and fairly complex tea to taste for my first time drinking it.
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That sounds really good! Where did you get it?Shine Magical wrote: ↑Fri May 11, 2018 9:04 pmHaving “fresh” aka green, unroasted oolong that is a wuyi cultivar grown in Gankou, Taiwan. That’s something you don’t encounter very frequently! It tastes like gaoshan but instead of stronger floral it tastes a bit more like deep and dark raspberry. It’s an interesting and fairly complex tea to taste for my first time drinking it.
28642629-CB8A-49B5-89EB-0F4AD9D915FE.jpeg
I got it as a rare add-in to my order from Tea Masters, from his personal stash it's not available on their website.tealifehk wrote: ↑Sat May 12, 2018 6:12 amThat sounds really good! Where did you get it?Shine Magical wrote: ↑Fri May 11, 2018 9:04 pmHaving “fresh” aka green, unroasted oolong that is a wuyi cultivar grown in Gankou, Taiwan. That’s something you don’t encounter very frequently! It tastes like gaoshan but instead of stronger floral it tastes a bit more like deep and dark raspberry. It’s an interesting and fairly complex tea to taste for my first time drinking it.
28642629-CB8A-49B5-89EB-0F4AD9D915FE.jpeg
Spent a few hours at my usual tea shop, tasting the recent spring high mountains. Very nice this year, no rain in recent weeks so the teas are unusually powerful and enduring! Had a difficult time choosing until a special Dayuling was brewed: usually, I much prefer Winter harvest but this one has a lot of body and flavours! Lucky me, I managed to grab the last jin available 
Good year for Taiwan high mountain teas!
Had some equally fresh, flavourful and clean tasting high mountain black with notes of honey and lingering aftertaste.
Finished the session off with some aged high mountain tea, which was nothing less than spectacular.
After my recent venturing into Chinese Oolongs, this session keeps me wondering why I even bothered... just so much more flavour and endurance in those teas than anything I have ever had from the mainland.
Good year for Taiwan high mountain teas! Had some equally fresh, flavourful and clean tasting high mountain black with notes of honey and lingering aftertaste.
Finished the session off with some aged high mountain tea, which was nothing less than spectacular.
After my recent venturing into Chinese Oolongs, this session keeps me wondering why I even bothered... just so much more flavour and endurance in those teas than anything I have ever had from the mainland.
Interesting and unusual flavor profile. Seems you have found a very good match with Tea Masters greener oolongs; fresh, green, clear, somewhat floral.Shine Magical wrote: ↑Sat May 19, 2018 10:59 pmDrinking 2016 Spring Top Qingxin Oolong from Feng Huang, Dong Ding.
It tastes like the last steeps of a sencha that are sweet, but at full flavor and with no bitterness. Quite nice!