Today, a ten year old roasted oolong from Baili Tea in Nantou, Taiwan. Smooth as aged tea should be, some tartness unique to roasted....what I like.
Nonetheless, though a modest amount of leaves are good for several infusions, I did not want to drink more than three. (At least to begin my drinking for the day.)
Sort of a strange session, going from Wow! to leaving tea in the server.
Cheers
What Oolong Are You Drinking
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Ethan Kurland
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Happy Halloween everyone.
Enjoying a seventh steep of Essence of Tea's 'Half Hand Made RouGui'. This one really has longevity with plenty of richness carrying through each steep.
Steeped in Yamada Sou little black gnarly twisted spout kyusu and using a Taisuke Shiraiwa cup.
Having some fun arranging a halloween grouping.
Enjoying a seventh steep of Essence of Tea's 'Half Hand Made RouGui'. This one really has longevity with plenty of richness carrying through each steep.
Steeped in Yamada Sou little black gnarly twisted spout kyusu and using a Taisuke Shiraiwa cup.
Having some fun arranging a halloween grouping.
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Today relishing in the rich aroma and liquor of dieKunstdesTees Mi Xiang Oolong - a wood fired roast that is perfectly balanced, with the roast remaining in background allowing super rich sweet honey and evergreen notes to come forward. Upped the leaf to 7.5gr/100ml/95c/1min. with great results.
Yes the MiXiang aka ‘honey fragrance’ has notes of bug bitten, it’s sweet through many steeps. She doesn’t say much about it on her web site. The Yamada Sou teapot is very light, yet gives the appearance of being a tough and rumble guy
It gradually became one of my favorite pots after handling it. There is so much wabi-sabi that at first I thought it was not refined enough, almost junky, but then while using it I began to see what a sophisticated and subtle pot it is.
Li Shan from the TeaChat 2016 group buy, long unopened in my tea trunk. Enjoying it grandpa style in a fine chawan by Shyrabbit.
I don't think it has lost much while sealed in its vacuum pack, and grandpa style is so nice with these fine green oolongs.
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I don't think it has lost much while sealed in its vacuum pack, and grandpa style is so nice with these fine green oolongs.
Had some 2018 Rou Gui from lazycat, great balanced tea but I've been a bit under the weather lately so couldnt taste all it has to offer.
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Cupped a host of RouGui from various farms. Some made the cut, some didn’t. Topping off the session with a shot of RouGui from MaTouYan. Fresh as it should be, explosive on the tongue and soothing down the throat. HuiGan stays and lingers on as if it’s taking a stroll along the beach... 
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Enjoying - I mean REALLY enjoying - an exceptional Rou Gui from Old Ways Tea. This is one of the finest Rou Gui I've had the pleasure to drink. Extraordinarily long in the mouth.
I've had quite a few of their teas (and have met them personally, great people fwiw). The Gold Medal stands out as being particularly good, but I also like the Premium Rou Gui, the Lao Cong Shui Xian, pretty much all the black teas from above tong mu.
After several days of starting with almost the last of a package of 'Spring Sun' sencha from Obubu (from my subscription, such fun with that so far, but have to make room for the summer and early fall teas that were just delivered), today I'm enjoying some Jerisan Mountain Halmonicha (balhyocha) from Jeon Jae Yeun, part of a Morning Crane tea annual offering. So deep, fruity, sweet/tart, with just enough earthy/spicy base to keep it from being cloying.
Mmmm.
Mmmm.