Breaking in a cz pot
What Oolong Are You Drinking
2020 gao cong shui xian from lazy cat. This one is quite astringent - but makes up for it with impressive aftertaste
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- Something about this tea made me think of this painting of an oak called green fire by Stephen Taylor
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Does it seem like there's a lot of variation in the colour of those leaves? I can't tell if that's oxidation, roast, or both. The huang guan yin looks quite varied as well, so perhaps it is just the lighting, but the shui xian does look like it has a lot of rather dark leaves mixed in with a lot of rather green ones.
I'm still waiting for some lazy cats to make their way to me; they seem to be stuck in Shanghai...
Andrew
This is not some pristine top tea and it doesn't advertise itself to be. It is a humble tea with a astringent bite that I didn't quite like. But the characteristic woodiness that comes through is quite nice. Similar to that painting by the obscure artist who struggles to make ends meet - simplifying the leaf colors to lighter greens for those on surface and darker greens for those within.Andrew S wrote: ↑Wed Aug 24, 2022 7:46 pmDoes it seem like there's a lot of variation in the colour of those leaves? I can't tell if that's oxidation, roast, or both. The huang guan yin looks quite varied as well, so perhaps it is just the lighting, but the shui xian does look like it has a lot of rather dark leaves mixed in with a lot of rather green ones.
I'm still waiting for some lazy cats to make their way to me; they seem to be stuck in Shanghai...
Andrew
I noticed these two teas, lazy cat Huang guan yin and gao cong shui xian, have different characteristics that might go well when blended together.
Whereas the hgy has fruity notes and is more aromatic upfront, the gcsx has relatively mild upfront flavor and aroma, but stronger more profound texture and aftertaste .
So I blended the two 1:1. It works very well, clearly incorporating the advantages of both teas. Also, faults such as harsh Roast of gcsx is softened by the blending. Interestingly the astringency of the two teas seem to muddle as they are combined, resulting in a smooth mouthfeel that is not present in either teas alone. With this experience I can clearly see how two cheaper teas, when blended, can encourage a vendor to sell at a higher price.
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Twistedoolong6
- Posts: 14
- Joined: Thu Aug 18, 2022 10:01 pm
- Location: Australia
I’ve been drinking Alishan cream oolong, recently Discovered and loving it.
2017 Yu Ye Wang (玉葉王) dancong from old bushes, brewed using just a slightly lower leaf-to-water ratio than my usual yancha ratio.
So much better than my old experiences with dancong... A gentle undercurrent of astringency, but balanced by a bright mouthfeel. The flavours start deep and rich, but there's a lovely aftertaste that evolves into lighter, brighter and cooler flavours, and an after-aroma that tends to be more herbal. The infusions evolve quite a bit one from another, but always with a lovely bright and fresh feeling, with cooler, minty or herbal characters balancing out the flavour. Definitely not the simple and rather harsh aroma bombs that I tried years ago.
I don't really like dancong (yet), but I like this tea quite a bit. I guess I should keep trying some dancong every now and then. It's too easy for me to get stuck in the habit of just brewing yancha and old tea every day, only interrupted by the occasional Taiwanese tea.
Andrew
So much better than my old experiences with dancong... A gentle undercurrent of astringency, but balanced by a bright mouthfeel. The flavours start deep and rich, but there's a lovely aftertaste that evolves into lighter, brighter and cooler flavours, and an after-aroma that tends to be more herbal. The infusions evolve quite a bit one from another, but always with a lovely bright and fresh feeling, with cooler, minty or herbal characters balancing out the flavour. Definitely not the simple and rather harsh aroma bombs that I tried years ago.
I don't really like dancong (yet), but I like this tea quite a bit. I guess I should keep trying some dancong every now and then. It's too easy for me to get stuck in the habit of just brewing yancha and old tea every day, only interrupted by the occasional Taiwanese tea.
Andrew
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polezaivsani
- Posts: 193
- Joined: Sun Oct 06, 2019 4:43 pm
- Location: bloody Russia
Have not tried that onepolezaivsani wrote: ↑Mon Aug 29, 2022 11:49 amLeoFox, have or anybody else here tried his 2013 DHP? I'd likely get on with it anyway, but hearing other's feedback is a nice endeavor in itself
My lazy cats have finally arrived! After one month stuck in Shanghai awaiting departure, plus some other lockdown-related delays (none of which was the vendor's fault, of course).
Trying a little gratuitous sample of their peach rougui right now; and yes, I'm getting (wait for it) peaches. Otherwise, a bright and lively character to the flavour, aroma and mouthfeel, with a nice persistent aftertaste.
I may be mostly a creature of habit, but even so, it is fun to try new things occasionally, so I look forward to trying the rest of their teas soon.
Andrew
Trying a little gratuitous sample of their peach rougui right now; and yes, I'm getting (wait for it) peaches. Otherwise, a bright and lively character to the flavour, aroma and mouthfeel, with a nice persistent aftertaste.
I may be mostly a creature of habit, but even so, it is fun to try new things occasionally, so I look forward to trying the rest of their teas soon.
Andrew