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Enjoying ttc's High-Mountain Charcoal Pit-Fired Oolong Tea, Lot 902. Qing xin from 1200 m in baguashan. Harvested April 2019 and roasted February 2020.

Tightly rolled, it unfurls gradually, with very mellow and nutty early rinses. 3 rinses in, the gao shan flavor attributes become more and more obvious. And this is a very buttery gao shan!

Prepared in peter kuo's teapot

LeoFox wrote: ↑

Tue Nov 17, 2020 8:53 am

Enjoying ttc's High-Mountain Charcoal Pit-Fired Oolong Tea, Lot 902. Qing xin from 1200 m in baguashan. Harvested April 2019 and roasted February 2020.

Tightly rolled, it unfurls gradually, with very mellow and nutty early rinses. 3 rinses in, the gao shan flavor attributes become more and more obvious. And this is a very buttery gao shan!

Prepared in peter kuo's teapot

Very glad this pot is getting the attention it deserves!

1980's Tie Lou Han from EoT's tea club:

Daddy likes, daddy likes!! The dry and wet leaves smell like cacao. The liquor is super thick and tastes like bittersweet chocolate powder like old school Nestles chocolate powder. The bittersweet leaves after a while and it gets very sweet. I need to hold on to this for a while, its too good. I might not be able to find some that is super aged.
The chocolate powder is still on my tongue, sooo good!

klepto wrote: ↑

Wed Nov 18, 2020 1:06 am

1980's Tie Lou Han from EoT's tea club:

Daddy likes, daddy likes!! The dry and wet leaves smell like cacao. The liquor is super thick and tastes like bittersweet chocolate powder like old school Nestles chocolate powder. The bittersweet leaves after a while and it gets very sweet. I need to hold on to this for a while, its too good. I might not be able to find some that is super aged.
The chocolate powder is still on my tongue, sooo good!

Happy daddy , happy family! Aged TLH can be very very good and it seems like you've hit the jackpot!!

Gonna go home and look for some in The Pit...

klepto wrote: ↑

Wed Nov 18, 2020 1:06 am

1980's Tie Lou Han from EoT's tea club:

Daddy likes, daddy likes!! The dry and wet leaves smell like cacao. The liquor is super thick and tastes like bittersweet chocolate powder like old school Nestles chocolate powder. The bittersweet leaves after a while and it gets very sweet. I need to hold on to this for a while, its too good. I might not be able to find some that is super aged.
The chocolate powder is still on my tongue, sooo good!

Brewed in your new pot?

LeoFox wrote: ↑

Wed Nov 18, 2020 5:28 am

klepto wrote: ↑

Wed Nov 18, 2020 1:06 am

1980's Tie Lou Han from EoT's tea club:

Daddy likes, daddy likes!! The dry and wet leaves smell like cacao. The liquor is super thick and tastes like bittersweet chocolate powder like old school Nestles chocolate powder. The bittersweet leaves after a while and it gets very sweet. I need to hold on to this for a while, its too good. I might not be able to find some that is super aged.
The chocolate powder is still on my tongue, sooo good!

Brewed in your new pot?

Yah, luckily I heated the pot up slowly and didn't crack it

Decided to conclude my thoughts about some oolong drinking it back to back with a reference exemplar. What a nice reference indeed . Spring 2008 Shi Zhou (couldn't find the place, maybe it's should be Xizhou?) Alishan, unroasted initially, though dried in oven couple times since then. Seem of median oxidation, but enough with the boring minutia. Put a bunch of the nuggets in the heated gaiwan and it'll inebriate you with chestnuts, old wood and sweet white grapes. Birch leaves will joined in once i started the bathing procedure. Broth comes out a tad thin, yet the grape, wood with some upfront sour punch deliver plenty joy. My white wine of teas, with more spiciness and cinnamon aftertaste.

Not exactly cooling sensation, yet the wood and spices make it feel like it. Would sure like it in the summer.

Got it via the Polish store - with TW-RU shipping routes still on hiatus, Taiwanese oolongs are quite a gamble for me.

The British webshop Curious Tea has four aged oolongs among its new arrivals, one cake and three loose leaf. Any thoughts from aged oolong aficionados here as to whether these look promising? I have never bought aged oolong before.

https://www.curioustea.com/tea/tagged/new/

I had a stress dream, or nightmare, that I broke the yixing pot that I bought from Bok. I was relieved to come downstairs to breakfast and find the pot waiting for me. It’s a moderately small F1 70s Roubian, and any puerh or oolong I brew in it tastes as good or better than in any other pot I own.

Here it is after 7 steeps of EOT 2019 An Xi Tie Guan Yin, resting before the 8th steep.

It's so risky to give someone advice on potential purchases. Buying teas that one has not sampled is a gamble. If you have bought from this shop before & found that its descriptions match what you taste, the odds of being happy with another purchase are increased. You might begin with the 10-gram offers or some ?s for the vendor & consideration of the replies.

My initial purchases of aged bao zhong worked out very well. Over several years I tried to get lucky again & was totally disappointed. It took me quite a few years to find aged tea that I like again which happens to be from Lishan & a different cultivar. It is truly excellent aged oolong but does feature the same flavor of dried, stone fruits provided by the bao zhong that I remember enjoying. If you try some of those teas, please let us know how they were for you.

StoneLadle wrote: ↑

Sat Nov 14, 2020 10:53 pm

LeoFox I'm reaching for some Rougui right after finishing this post!

The past few days have been a journey through assorted traditional toasted TGY and aged oolongs from Taiwan...

Interestingly, while sipping thru a pot of 2015 Dancong yesterday I kept getting orchid flavours that kept bringing me back to TGY ...

Are there any Taiwanese tgy that has the same peculiar flowery notes that characterize anxi tgy?

LeoFox wrote: ↑

Fri Nov 20, 2020 11:06 pm

StoneLadle wrote: ↑

Sat Nov 14, 2020 10:53 pm

LeoFox I'm reaching for some Rougui right after finishing this post!

The past few days have been a journey through assorted traditional toasted TGY and aged oolongs from Taiwan...

Interestingly, while sipping thru a pot of 2015 Dancong yesterday I kept getting orchid flavours that kept bringing me back to TGY ...

Are there any Taiwanese tgy that has the same peculiar flowery notes that characterize anxi tgy?

Anxi traditional roast? Does not have any flowery notes at all... actually quite flat an boring compared to Taiwanese Tgy. Which is always roasted and never green as the modern Anxi tgy you are probably referring to although I’d replace flowery for grassy.

Bok wrote: ↑

Sat Nov 21, 2020 3:14 am

LeoFox wrote: ↑

Fri Nov 20, 2020 11:06 pm

StoneLadle wrote: ↑

Sat Nov 14, 2020 10:53 pm

LeoFox I'm reaching for some Rougui right after finishing this post!

The past few days have been a journey through assorted traditional toasted TGY and aged oolongs from Taiwan...

Interestingly, while sipping thru a pot of 2015 Dancong yesterday I kept getting orchid flavours that kept bringing me back to TGY ...

Are there any Taiwanese tgy that has the same peculiar flowery notes that characterize anxi tgy?

Anxi traditional roast? Does not have any flowery notes at all... actually quite flat an boring compared to Taiwanese Tgy. Which is always roasted and never green as the modern Anxi tgy you are probably referring to although I’d replace flowery for grassy.

You're right - im not talking about traditionally roasted.

I think they have a very peculiar floweriness that makes me suspect they are sprayed.

LeoFox wrote: ↑

Sat Nov 21, 2020 6:58 am

Bok wrote: ↑

Sat Nov 21, 2020 3:14 am

LeoFox wrote: ↑

Fri Nov 20, 2020 11:06 pm

Are there any Taiwanese tgy that has the same peculiar flowery notes that characterize anxi tgy?

Anxi traditional roast? Does not have any flowery notes at all... actually quite flat an boring compared to Taiwanese Tgy. Which is always roasted and never green as the modern Anxi tgy you are probably referring to although I’d replace flowery for grassy.

You're right - im not talking about traditionally roasted.

I think they have a very peculiar floweriness that makes me suspect they are sprayed.

I found almost everything about modern Anxi Tieguanyin suspect.

Saturday session with Oriental Beauty "Premium Grade" “House Blend” Oolong Tea, Lot 884 from TTC. These are Qing Xing da mou leaves from Emei at 600 m harvested in 2019.

Dry leaf resembles colorful autumn leaves on the forest floor

The brew smelled flowery, like roses, and tasted like honey and topical fruits. After 5 infusions, the brew became more buttery and less fruity.