My Favourite Teas are Pu'Er and...

[Noonie]

Thought it would be interesting to hear what are people's favourite teas, in addition to Pu'er, assuming that is of course a favourite (not an occasional tea).

I've found one thing certain with tea, my preferences change over time! So I can say something now, but months from now...or years I may have a different view.

With that said, in addition to Pu'er my 'other' favourite is Sencha. I would put them both at a tie for first place. In fact, Shou, Sheng and Sencha are in a 3-way tie for first. I guess the tea has to start with an 'S' to get considered

Favourites early on in my tea journey included Darjeeling and High Mountain Oolong, with Matcha making an appearance for 6 months or so. I've also had a lot of Wuyi and Dancong over the years but never a favourite of mine.

Lately I've been gravitating away from teas with mineral taste profiles. Never know what the future will hold though!

[cbrace]

...Darjeeling. This year I've really been enjoying various Rohini Darjeeling. Not only the First Flush but also a Second Flush as well as some experimental oolongs and an autumn pluck as well.

[pase22]

Oolong and Daerjeeling are my favorite to get through the day, but I really like a strong Irish breakfast Assam as my wake up brew. I like to finish off with a nice white tea in the evening. My absolute favorite thus far is Darjeeling with Oolong not far behind. I don't particularly dislike green tea, but It's not a must have in my pantry.

[TeaTotaling]

Finer teas with power and punch Variety is the spice of life.

I have most styles in my stash, and I enjoy all of them on a rotating basis.

Recently, I have been drinking Aged and Shou PE, Wuyi, Gyokuro, Oolong’s both greener and darker, and single-origin coffee......whoopsie!

[Iizuki]

...Dianhong and low-roast Yancha. Both fitting into "sweet and smooth" category. Ohh well, most of my puers fit into this category as well

[Tetsubin]

Dan Cong and Yancha, tasty stuff

[debunix]

My favorite start to the morning is a Japanese green--asamushi sencha, gyokuro, or matcha.

My favorite hot afternoon chilled sparkling sencha (it's going to be 90 degrees today, need to set some up for later) is a highly oxidized fruity & spicy oolong, like Norbu's Red Alishan, a Korean Balhyocha, or Lala Shan from Floating Leaves.

My favorite grandpa style relaxed sipper is usually a lightly oxidized ('green') Taiwanese mountain oolong.

When I have time to really enjoy the nuances and infusion-to-infusion changes, there's nothing lovelier than a fine Dan Cong, or a sheng puerh.

Other times I enjoy a variety of whole-leaf black teas, light roast/green style and traditional roast oolongs, sheng and shu puerhs, white teas, greens from all over, herbal and spicy mixes I prepare myself, etc. I love variety and don't have a favorite 'chilly afternoon' or 'last of the evening' tea.

I'm still trying to recapture a peak tea experience with some very fresh Gu Zhu Zi Sun from Norbu years ago, and several different harvests and suppliers later, it's still an elusive target. I wish I knew what the key was to those amazing sessions with that superb tea.

[StoneLadle]

My favorite start to the morning is a Japanese green--asamushi sencha, gyokuro, or matcha.

My favorite hot afternoon chilled sparkling sencha (it's going to be 90 degrees today, need to set some up for later) is a highly oxidized fruity & spicy oolong, like Norbu's Red Alishan, a Korean Balhyocha, or Lala Shan from Floating Leaves.

My favorite grandpa style relaxed sipper is usually a lightly oxidized ('green') Taiwanese mountain oolong.

When I have time to really enjoy the nuances and infusion-to-infusion changes, there's nothing lovelier than a fine Dan Cong, or a sheng puerh.

Other times I enjoy a variety of whole-leaf black teas, light roast/green style and traditional roast oolongs, sheng and shu puerhs, white teas, greens from all over, herbal and spicy mixes I prepare myself, etc. I love variety and don't have a favorite 'chilly afternoon' or 'last of the evening' tea.

I'm still trying to recapture a peak tea experience with some very fresh Gu Zhu Zi Sun from Norbu years ago, and several different harvests and suppliers later, it's still an elusive target. I wish I knew what the key was to those amazing sessions with that superb tea.

The depth and nuance with which you approach tea... I stand, doff my hat, and applaud, with a bow!

[thommes]

My favorite teas are puer and more puer. Actually started getting into heichas, fuzhuans specifically.

[Bok]

Dan Cong and Yancha, tasty stuff

Second that, just skip the Puerh hahah

[pedant]

i like good examples of any style.

but if you really make me pick... i guess aged sheng, yancha, and dancong.

[Victoria]

I do really enjoy sharing Sheng with tea pals ...sigh that will have to wait. Alone sessions are getting to be slightly not as exciting as before. I do also miss sharing the wide variety to teas and interests with our local tea group. My got-to’s otherwise are high quality charcoal roasted DongDing, Sencha, Gyokuro, Yancha, Gaoshan, then Darjeeling (favorite 1st flush white ) . Probably forgot something...

[Slurp]

fukamushicha and chumushicha.

[bum]

yancha, and HMO

[pase22]

I've been experimenting with every type of tea from white to puer to black varieties. I tend to favor black teas like Keemum, Nilgiri, Assam and of course my favorite Darjeeling. I attempted to make my own blends and the one I keep going back to (with some quantity adjustments along the way) again and again is a blend Nilgiri + Darjeeling teas. I do enjoy a good Oolong or puer after a long day though. My tastes may change in the future.