What Oolong Are You Drinking

[tjkdubya]

The last bit of hy chen medium roast 2020 winter.

This is primarily a roast dominated tea. The oxidized flavors are present but relatively simple compared to Laoshi. When pushed, it can get a bit bitter. I had to brew with shorter and shorter infusion times as the bag went down and the tea opened up to control the bitterness.

Reddish stems and bitterness increasing towards the end of the bag with more air exposure... I think I know what you're describing.

[Bok]

@tjkdubya Ahhh! Improper drying and trapped humidity in the leaves, right?

[LeoFox]

Laoshi:

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HYchen:

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[Balthazar]

I'm surprised about the bitterness too. Having drank a selection of his teas each year for the last six years (although the winter offerings only a few years, including 2020's) I don't think I've ever had anything I'd call "bitter". This includes forgotten grandpa brews with too high leaf-to-water ratios (an all too common fault of mine at the office, both the forgotten and the ratio part). Then again I'm probably on the other end of the spectrum, having a high tolerance (and occasionally actively seeking it out) for it.

Currently drinking the 2019 spring medium roast. No idea if it's due to "roast magic" or peculiarities of yours truly (and at the end of the day it doesn't matter), but I haven't had a tea of his I've been disappointed with. Although I have been with some of the stuff he sells on behalf of others. I do believe his dongding (at least the medium and high roast ones) improves quite a bit after a year or two of resting in the vacuum bags, though. And, that they need at least two weeks to "wake up" (with my local climate) after the vacuum bags are opened.

That said, interesting to follow this exchange.

[tjkdubya]

tjkdubya Ahhh! Improper drying and trapped humidity in the leaves, right?

Just trying to make sense of what someone else is seeing.

We have a bunch of HYC's teas still, 2017-2019, but didn't buy any 2020. Should go back and open up some packets.

Also I think criticism of HYC teas should be put in context. If he has aspirations to be one of the best contemporary tea makers, I think you have to judge him by those lofty standards. So I would think people are picking on details because his effort deserves a certain level of respect already, expectations are high because he has been talked up for years, and the bar is correspondingly set high for him.

Compared to a lot of nonsense that passes for drinkable oo out there, of course his teas are great.

In a lot of ways, this isn't so much about "You didn't like it? I did..."

[Bok]

Also I think criticism of HYC teas should be put in context. If he has aspirations to be one of the best contemporary tea makers, I think you have to judge him by those lofty standards. So I would think people are picking on details because his effort deserves a certain level of respect already, expectations are high because he has been talked up for years, and the bar is correspondingly set high for him.

That is a good point. It’s been more of a hype not really reflected on the status in the country. Discovered by outsiders and put on a pedestal without knowing(or ignoring) what else is out there locally.

[Balthazar]

Compared to a lot of nonsense that passes for drinkable oo out there, of course his teas are great.

This sentence reminded me of an episode from my childhood. My father had somehow messed up a meal, and was apologetic about the result he served us.

I didn't find it too bad, and tried to lighten his spirit by telling him (translated and paraphrased obviously): "Don't worry, it's still much better than having nothing to eat at all!"

I distinctly remember the puzzled look on the face of everyone else at the table

[Andrew S]

I was contemplating trying some of this tea after reading this interesting discussion (at least to be able to understand everyone's perspective a bit better), only to find that it seems to have sold out on the non-US website.

So I'll have to go with 'nothing' rather than 'better than nothing' for now.

Dong ding was one of the teas that sparked my interest in the whole concept of tea many years ago (together with old pu er and high mountain tea). It's a shame that it doesn't seem to be quite as 'popular' a style as so many others. Perhaps there'll be more choice of good ones in the future for those of us who depend on the online tea world (though there seems to be an equal chance that old traditions will get lost to more modern trends, at least in part, and perhaps more subtly than many tea drinkers will realise, as with many other types of tea).

Of course, any 'insiders' should feel free to open their own shops to sell the good ones to the rest of us...

Andrew

[Balthazar]

I was contemplating trying some of this tea after reading this interesting discussion (at least to be able to understand everyone's perspective a bit better), only to find that it seems to have sold out on the non-US website.

I'm pretty sure he's not really sold out. He sent me a price list for spring 2021 just yesterday and no items were crossed out (which they usually are if sold out). I've never dealt with the webpage(s) but buy directly from him through Wechat. You could always try dropping him an email if you're interested in trying some. (Assuming he still uses the same email-address, posted at the bottom of this Kyarazen post.)

Dong ding was one of the teas that sparked my interest in the whole concept of tea many years ago

Same here! The very first two "serious" teas (and by that I mean loose leaf outside the coffee shop blends than are available locally here) I tried were a dongding and a longjing. The DD was love at first taste

[Victoria]

I was contemplating trying some of this tea after reading this interesting discussion (at least to be able to understand everyone's perspective a bit better), only to find that it seems to have sold out on the non-US website.

I'm pretty sure he's not really sold out. He sent me a price list for spring 2021 just yesterday and no items were crossed out (which they usually are if sold out). I've never dealt with the webpage(s) but buy directly from him through Wechat. You could always try dropping him an email if you're interested in trying some. (Assuming he still uses the same email-address, posted at the bottom of this Kyarazen post.)

Interesting, all these years I’ve been chatting and ordering with HY Chen via FaceBook Messenger, didn’t know he used Wechat . He just shared his spring price list, so has plenty of newly roasted offerings. Also, after opening a pack I wait a day or so, and I save a portion of his teas for the future as they hold up really well.

[Andrew S]

@Balthazar and @Victoria: thank you both; I'm obviously late to the party. I'll let you know what happens.

Andrew

[Victoria]

Balthazar and Victoria: thank you both; I'm obviously late to the party. I'll let you know what happens.

Andrew

Maybe also ask him if he still has any Winter light, medium or high roast 100 year garden and or organic garden DongDing, and the bug bitten 100 year garden looks to be very special. Let him know we refered you

[Bok]

WeChat = Chinese customers
Line = Taiwanese and Japanese
FB = free world (although there’s irony here)

[TeaTotaling]

Tea Habitat’s 2020 Mi Lan Xiang. Dry leaf aroma is warm, floral, and sweet. Material looks of good quality. Aroma of wet leaf and empty cup is intensified, with a touch of green. Flavor has a light grainy taste to it, not unpleasant, possibly minerality or processing. The sweet florals don’t translate strongly to the taste, though. Body is full, and has good substance. Flavor leaves more to be desired.

Anyone familiar with Tea Habitat’s Dancong? I have only sampled two of a varied collection that I have. Both have been good, just not as flavorful as the aroma would lead on. I can tell the material seems to be above average, but I’m not sure if the processing is on point.

[LeoFox]

@TeaTotaling
How do they compare to the stuff from DJ don mei??