What Oolong Are You Drinking

[Bok]

LeoFox: the staples do tend to suggest that something akin to Frankenstein's monster has been created. Perhaps another way of thinking about bringing dead pots back to life through kintsugi repairs...

Actually for body repairs, as heavy as required for this pot, Kintsugi would not be enough, staples are the better long term solution. In this case I also do like the pot better with staples than if it were in pristine condition.

[Andrew S]

@Bok: I've wondered about the distinction between silver repairs and gold repairs. I've always assumed that silver would taste better than gold if it were to come in contact with the tea at any point.

Andrew

[Bok]

Bok: I've wondered about the distinction between silver repairs and gold repairs. I've always assumed that silver would taste better than gold if it were to come in contact with the tea at any point.

Andrew

probably the opposite, gold is way more neutral as far as I’m aware. Silver can be tricky if the tea isn’t good enough.

[olivierd]

I must be either blind or stupid but I can't see the damages on the pot beneath the staples .

[Bok]

I must be either blind or stupid but I can't see the damages on the pot beneath the staples .

Hairline cracks. Pretty long ones too. But it’s more obvious when the pot is wet

[olivierd]

Thanks, now I understand. Beautiful repair. Just for my knowledge, if it's hairline crack it means it's not "yet" broken, right ? I would have guessed that because of the high heat elevation and cooling the pot would have burst immediatly ?

[Bok]

Thanks, now I understand. Beautiful repair. Just for my knowledge, if it's hairline crack it means it's not "yet" broken, right ? I would have guessed that because of the high heat elevation and cooling the pot would have burst immediatly ?

Yes, not broken yet. Some staples are to keep that from happening and also not getting worse. In this case, the main fault is inherent in the material and construction. This is one of a batch of an experimental processing method that Factory 1 used for a short period of time in the 1950s and abandoned quickly due to the high failure rate. < Last parenthesis derailing this thread, apologies Oolong friends! >

[Victoria]

Taking an afternoon break and enjoying some aromatic BaoZhong. Was intending to have the Boutique 3rd and 4th roasted RouGui that I shared with LeoFox (to refresh my memory) since his tasting notes were so detailed and eloquent. Anyway that will have to wait, I was in the mood for something greener. Opted to steep cooler at 195F, I get better results with cooler temp/longer steep in Yohei Konishi very dense mayake kyusu, it’s more aromatic, nuanced and buttery. This session pretty much parallels another session I had a while ago, using same teaware too.

[Andrew S]

@Victoria: you baozhong post inspired me on this brisk day to conduct a highly unscientific test with some shan lin xi while I wasn't in the mood for something darker.

I think that the dark teapot gives a fresh, linear and mineral flavour and mouthfeel to the tea, whereas the ben shan teapot gives it a softer, broader and fruiter flavour and mouthfeel.

More experimentation with more tea is required. I just can't justify opening up any more fresh tea packets right now.

Andrew

[Victoria]

I think that the dark teapot gives a fresh, linear and mineral flavour and mouthfeel to the tea, whereas the ben shan teapot gives it a softer, broader and fruiter flavour and mouthfeel.

Wow, that Ben Shan teapot looks so silky smooth, plus your steeping results sound perfecto too. wait is that TWL Chrysanthemum pot

[Andrew S]

That's the one (gotten just before it sold out). Actually, coincidentally, the chubby dark pot is from them as well...

I'm curious to see how they do with some higher-roasted and higher-oxidised Taiwanese tea.

And I've still got to try some of those still-sealed aged / old Taiwanese tea packets that I've kept lying around.

It's easier to drink old pu er than high mountain tea. You don't really have to worry about opening up too much at any one time.

Andrew

[LeoFox]

Ying zhi (hard branch) cultivar bao zhong ; early 2021 April harvest from Ping ling. This is a more "wild" tea.

Another gift from a connoisseur.

Brewed 5g in 85 mL gaiwan.

The floral aroma is complex

The primary flavor is honey and reminds me of bug bitten oolongs. The honey sweetness is deep and contributes to a luxurious profile. This is a bit unexpected for an early harvest tea. Perhaps because this tea is more "wild", it naturally has higher terpenes.

Very smooth and thick mouthfeel

The aftertaste is refreshing and a little minty. The sweetness lingers for a long time and comes back in waves. There is an interesting black peppery finish after some time. I've not experienced this with a tea before (only with wine).

Edit: I think next time, I will need to use a larger porcelain teapot to contain the leaves.

[faj]

The floral aroma is complex
The primary flavor is honey and reminds me of bug bitten oolongs. The honey sweetness is deep and contributes to a luxurious profile.
Very smooth and thick mouthfeel
The aftertaste is refreshing and a little minty. The sweetness lingers for a long time and comes back in waves.

You seems to describe interesting traits in a tea, yet your description feels a bit detached. Did you like it?

[LeoFox]

The floral aroma is complex
The primary flavor is honey and reminds me of bug bitten oolongs. The honey sweetness is deep and contributes to a luxurious profile.
Very smooth and thick mouthfeel
The aftertaste is refreshing and a little minty. The sweetness lingers for a long time and comes back in waves.

You seems to describe interesting traits in a tea, yet your description feels a bit detached. Did you like it?

It is very good.

You are also very close reader! I was in hurry writing it because my baby suddenly started crying and I had to dash off.

[Victoria]

Now steeping HY Chen’s Lishan Primitive Wild for a third all day long steep. It’s so rich still with a beautiful deep golden liquor, a really special oolong, these leaves just keep giving .