it would definitely be sad to waste precious DYL with poor brewing technique!
Was it as delicious as it looks?
What Oolong Are You Drinking
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ShineMagical
- Posts: 662
- Joined: Wed Nov 01, 2017 4:13 pm
- Location: Washington DC
I heard that the 2025 harvest had perfect weather conditions, and the taste difference was apparent!
I was curious since a lot of the high elevation gardens have been decommissioned by the government... according to AI, the 104k label in the name is just marketing since the actual elevation he lists is lower than what could be considered 104k
I was curious since a lot of the high elevation gardens have been decommissioned by the government... according to AI, the 104k label in the name is just marketing since the actual elevation he lists is lower than what could be considered 104k
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ShineMagical
- Posts: 662
- Joined: Wed Nov 01, 2017 4:13 pm
- Location: Washington DC
Having Lao Jun Mei from Four Seasons Tea Co.
Tasty although there isn’t an underlying brightness/tingling that I like. It was more grounded
Tasty although there isn’t an underlying brightness/tingling that I like. It was more grounded
The 'Premium Dong Ding' from Gaoshan / Taiwan Oolong Joy from earlier today - nice tea, feels well-integrated with a long aftertaste.
(the leaves are more of a deep, dark green than the photo might suggest)
Andrew
(the leaves are more of a deep, dark green than the photo might suggest)
Andrew
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Slowly getting around to drinking some of the aged wulong that I got in Taiwan - this one's a 20-something year old twice-roasted Alishan (not the generic 'twenty years old' kind, but rather that the owner told me the exact age but I forgot to write it down...).
Very aromatic; it filled the room with bright aromas of stone fruits, and has a very nice, long aftertaste that reminds me of sherried whiskies.
I spent quite a bit of time drinking tea in this shop after asking if he had any aged tea (communicating only through phone translations), and also got some 26-year old once-roasted Lishan, as well as a little mini-cake of aged baozhong that the owner did as an experiment just to see what'd happen.
One of the most interesting teas was an aged wulong, probably from the 90s or 2000s given how tightly it was rolled, which had a very strong aged puer character for reasons that I don't understand - and when I said this to the owner, he told me that that was why he gave it to me to try, to show how you can't predict how an aged tea will turn out. He even brewed up a fairly tightly-compressed 90s puer cake, and the wulong tasted more puer-like than the puer... It wasn't for sale, but it was a very fun tea to try.
Andrew
Very aromatic; it filled the room with bright aromas of stone fruits, and has a very nice, long aftertaste that reminds me of sherried whiskies.
I spent quite a bit of time drinking tea in this shop after asking if he had any aged tea (communicating only through phone translations), and also got some 26-year old once-roasted Lishan, as well as a little mini-cake of aged baozhong that the owner did as an experiment just to see what'd happen.
One of the most interesting teas was an aged wulong, probably from the 90s or 2000s given how tightly it was rolled, which had a very strong aged puer character for reasons that I don't understand - and when I said this to the owner, he told me that that was why he gave it to me to try, to show how you can't predict how an aged tea will turn out. He even brewed up a fairly tightly-compressed 90s puer cake, and the wulong tasted more puer-like than the puer... It wasn't for sale, but it was a very fun tea to try.
Andrew
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