Medium Roast TGY


Owes its flavors to oxidation levels between green & black tea.

Re: Medium Roast TGY

Postby Maitre_Tea » Oct 6th, '09, 22:13

Wow, it looks like JAS e-Tea is really differentiating itself from selling only Yunnan Sourcing stuff, and branching off to sell their own sourced products too! :D

It seems that Stephen is very good at communicating with his suppliers, and finally clarifying one of questions I have about dark roasted TGY: is it really "fresh" stuff or is it just stale tea? I wonder what kind Stephen is going to carry. But whether it's roasted fresh TGY or roasted stale TGY, I'll take what I can get, especially in light of the go-green trend in TGY oxidation/roasting.
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Re: Medium Roast TGY

Postby Intuit » Oct 6th, '09, 22:27

I would also like to know the vendors prices on a per unit basis. Would also like to know if this vendor would cut a group deal for purchase (eg., we use a code word in say a coupon code box to receive special bulk pricing).
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Re: Medium Roast TGY

Postby Oni » Oct 7th, '09, 01:28

Sorry I was mixing up these terms, I meant oxidization, I read somewhere the same thing that chicagoteapot... wrote about.
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Re: Medium Roast TGY

Postby Ritva » Oct 7th, '09, 07:33

Another Hong Kong shop, Sunsing Tea, has Roasted Monkey Pick TGY
http://www.sunsingtea.com/en/goods.php?id=132
and Strong Taste Best Ti Kwun Yin http://www.sunsingtea.com/en/goods.php?id=113
Has anyone tried these or other oolongs from Sunsing? I think they are known for their pu erhs (oldest are more than 100 years!) but what about their other teas? Note that the prices are in HK dollars, not USD.
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Re: Medium Roast TGY

Postby Zanaspus » Oct 7th, '09, 08:14

wyardley wrote:
Zanaspus wrote:I'll continue on my crusade for roasting any fermentation level of tea. One of the best teas I've ever had was a 70's baozhong, which was obviously roasted several times in its life.


Fermentation isn't the same thing as oxidation, and baozhong isn't inherently low or no oxidization.


My bad, I should have typed oxidation.

Could you point me to some highly oxidized baozhongs please? You have piqued my curiosity.
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