Official what Oolong are You Drinking Right Now?

[subdude1]

Today my Maestro set arrived from Adagio and I am sampling the Fujian TKY. If this is any indication of the direction Adagio is headed with the Maestro series, I will be really happy. While I prefer more roasted TKY, this one is really lovely. Floral, vegetal and great mouth feel all add up to make a great cup.
Here's my brewing parameters if anyone's interested.
5.5 gram tea to 100 ml water (just off boil)
1st steep- 1 min.
2nd-1 min
3rd- 1.5 min.
4th- 2 min
5th-3.5 min (water at full boil)
6th (yes, 6th)-5 min (boiling water)
7th- ? (still waiting for this one )

[Victoria]

Yeah, I really liked it too. Maybe best of the four, but I must retest!

[JustinW]

Lao Cong Shui Xian - Absolutely delicious. Starts out very creamy with some nice cacao. The creamy cacao-y goodness gradually fades and floral and light fruits reveal themselves. The cha qi leaves me relaxed and blissful.

This quickly became one of my favorites.

Giggity giggity goo!

[debunix]

Diamond Tie Guan Yin from Norbu, spring 2009. I have one more packet left.

[caballo de fuego]

hello Im drinking Shan Lin Xi and is very floral fresh after flavor .
it has a good entrance, developing dif. flavors and a wonderful end and after.
its from oolongoz and very good price
thnks
caballo de fuego

[spittingoutteeth]

Winter 2009 Li Shan. Mmmmmmmm...

[brad4419]

wuyi fo shou in my cup today. I didn't even have enough leaf left to fill up a 60ml gaiwan but it was still good. Just a little weaker than usual.

[rabbit]

2009 Jade Tie Guan Yin from teaspring.com ... delectable!

[debunix]

A gorgeous spicy sweet 2009 Rou Gui from Houde. I bought this tea because of discussions on this board, and though I have only brewed some up a few times so far, it is terrific enough that I understand all the loyalty this tea seems to inspire.

Yum. Just yum.

[bryan_drinks_tea]

A Shui Xian from Upton. It's cheap, its easy to brew, and if you are very good with the brewing, you can get ten great infusions from it.

[SevenStar]

Hello peeps

Tucking into a beautiful winter 2007 Shan Lin Shi. It was a beautiful sunny weekend in London, and was perfect sitting with the breeze and sunshine coming through the windows. I took a couple of pics for fun

Beautiful tea - Floral notes, a slight astrigency that was cleansing, and a smoooothe buttery aftertaste. Anyhow I hope you don't mind the pics









Craig

[debunix]

Beautiful tea, and lovely pics.

I'm doing more pics of my tea, and while I've got a reasonably simple setup overall, I'm not happy with the surface I'm using for shooting the dry leaves. My glazed ceramic dishes are too reflective and distracting, and my pretty wood tea scoop is actually quite shiny too.

What are you using to hold your dry tea leaves in that shot?

Today I've drunk a bit of Tie Guan Yin from Norbu and some Korean Oolong from Hankook. Probably a pu coming next.

[SevenStar]

Thanks Debunix

I'm glad you liked them; these are my first ever tea pics so I was unsure how they'd turn out. Even after bringing the images into photoshop and setting the white balance etc I was unable to fully reduce the glare coming from my Gaiwan. Ill play around some more and let you know if I find any decent ways of reducing it.

The surface with the dry leaves is actually a piece of coconut that I picked up off a beach in Thailand. In retrospect it worked quite well

[debunix]

The surface with the dry leaves is actually a piece of coconut that I picked up off a beach in Thailand. In retrospect it worked quite well

Indeed it did. I would never have guessed. I was thinking some kind of rough old wood kitchen implement.

[Victoria]

Wow, beautiful! Thank you for the pics! I especially like the pouring one.
Looks delicious, I'm very much a green oolong girl.