What Oolong Are You Drinking
Share what oolong you are drinking and feel free to illustrate your offering.
Hey, that’s a beautiful pot Steanze. Details please, I might have one that is very similar.
This morning, Charcoal Heavy Roasted 100 Year Garden oolong from Hau Ying Chen. So expertly roasted that charcoal roast is transformed into a broad range of flavors from spicy sweet to nutty chestnuts and mahogany sweetness.
This morning, Charcoal Heavy Roasted 100 Year Garden oolong from Hau Ying Chen. So expertly roasted that charcoal roast is transformed into a broad range of flavors from spicy sweet to nutty chestnuts and mahogany sweetness.
Im having the same! I find that I prefer the medium roast. The heavy isnt over done, but I feel I get a greater range of layers with the medium. Havent tried his light yet.Victoria wrote: ↑Wed Oct 11, 2017 12:23 pmHey, that’s a beautiful pot Steanze. Details please, I might have one that is very similar.
This morning, Charcoal Heavy Roasted 100 Year Garden oolong from Hau Ying Chen. So expertly roasted that charcoal roast is transformed into a broad range of flavors from spicy sweet to nutty chestnuts and mahogany sweetness.
Are we Chenopolians !Brent D wrote: ↑Wed Oct 11, 2017 12:47 pmIm having the same! I find that I prefer the medium roast. The heavy isnt over done, but I feel I get a greater range of layers with the medium. Havent tried his light yet.Victoria wrote: ↑Wed Oct 11, 2017 12:23 pmHey, that’s a beautiful pot Steanze. Details please, I might have one that is very similar.
This morning, Charcoal Heavy Roasted 100 Year Garden oolong from Hau Ying Chen. So expertly roasted that charcoal roast is transformed into a broad range of flavors from spicy sweet to nutty chestnuts and mahogany sweetness.
or Chenotopians
.....
it is a Xiaomeiyao "golden" zhuni pot by Xu Yuefeng (许跃峰). His modern zhuni is one of the best imo along with Jiang Xiangyu's Zhaozhuang zhuni. Also his workmanship is quite good, thin and balanced.Interesting, I’d like to see more photos of your pot, underside as well. I’ll post mine if you post yours in Yixing area
. Tomorrow I’ll take some pictures.Enjoying a 1980s Baozhong, a gift from LA club member Andrew Harto, at our last tasting. A very clean aged baozhong with notes of plum and some smokiness I’ve found in pu’er. Thank you Andrew I’ll savor this one.
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phyllsheng
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You're welcome, Victoria! I hope you also like the way that tea makes you feel physically. And coincidentally, I just revisited it yesterday night (10/10/17) and had a great session with it with surprisingly a lot of "grandma face powder" taste and aroma in addition to all the usual aged baozhong characteristics. Cheers!
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Ethan Kurland
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So nice to come home to Boston and have this forum to enjoy. I am drinking an Oriental Beauty from Lin Mao Sen in Taipei. I used water from the tap which is better than the reverse osmosis water I used sometimes in Thailand. I am getting a broader range of flavors. Waiting for tap water to make its way through the ceramic filters of my British Berkefeld (now called Big Berkey) to have an even better session later.
So grateful for this, thanks.
So grateful for this, thanks.
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phyllsheng
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pic of the 1980's traditional Baozhong mentioned above, shot yesterday evening during tea session.
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- TF_171010_1980's BZ_01_512px.jpg (428.97 KiB) Viewed 209490 times
Gorgeous picture, salivating. What were your steeping parameters?phyllsheng wrote: ↑Thu Oct 12, 2017 2:37 ampic of the 1980's traditional Baozhong mentioned above, shot yesterday evening during tea session.
I will have another round tomorrow using more leaf.
Welcome back Ethan, water from home is nice to come back to. Our daily steeping is gauged and refined around it after all. I prefer mine here at home, always like coming back to it.Ethan Kurland wrote: ↑Thu Oct 12, 2017 1:57 amSo nice to come home to Boston and have this forum to enjoy. I am drinking an Oriental Beauty from Lin Mao Sen in Taipei. I used water from the tap which is better than the reverse osmosis water I used sometimes in Thailand. I am getting a broader range of flavors. Waiting for tap water to make its way through the ceramic filters of my British Berkefeld (now called Big Berkey) to have an even better session later.
So grateful for this, thanks.
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phyllsheng
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- Joined: Wed Oct 11, 2017 11:29 pm
- Location: Los Angeles
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@Victoria
Parameter:
Don't hesitate to use lots of leaves even if it makes the expanded leaves to bulge up that you can't close the pot's/gaiwan's lid. (I didn't measure it with a scale -- I just eyeballed it). Boiling water 99-100'C, steep time to your personal taste -- try different steeping time. Traditionally processed aged baozhong won't get bitter even if it's steeped for minutes from the get go. It may become a very strong tea, but hardly bitter at all. It can't be simpler and more abuse-resistant
Parameter:
Don't hesitate to use lots of leaves even if it makes the expanded leaves to bulge up that you can't close the pot's/gaiwan's lid. (I didn't measure it with a scale -- I just eyeballed it). Boiling water 99-100'C, steep time to your personal taste -- try different steeping time. Traditionally processed aged baozhong won't get bitter even if it's steeped for minutes from the get go. It may become a very strong tea, but hardly bitter at all. It can't be simpler and more abuse-resistant
Victoria wrote: ↑Thu Oct 12, 2017 2:39 amGorgeous picture, salivating. What were your steeping parameters?phyllsheng wrote: ↑Thu Oct 12, 2017 2:37 ampic of the 1980's traditional Baozhong mentioned above, shot yesterday evening during tea session.
I will have another round tomorrow using more leaf.