Official what Oolong are You Drinking Right Now?

[Ambrose]

Heritage TGY red blossom

[brlarson]

Finished a bag of JTS 2010 gao cong sx.

[SilentChaos]

Many many steeps of DYL 100k (area not brand)

[MIKE_B]

Lazily brewing cheap TGY. It is very thin. Don't think it will make it past 3 steeps. A free sample, nothing lost.

[etorix]

yellow gold oolong, a sample from cantonteaco

Other names: Huang Jin Gui Wu Long, Golden Osmanthus Oolong

actually, this is kinda nice for the price, i might get a bigger bag of this

[MIKE_B]

Hawaiian oolong from Hilo Coffee Mill.
It's nice. Reminds me of an greener Oriental Beauty.

[TubbyCow]

I'm drinking Chi-sin Oolong from the October/Taiwan shipment of the International Tea Farms Alliance Global Tea Tasters Club. It's pretty delicious, it's almost out, and I'm not entirely sure how to get more of it..

[etorix]

today, another Yellow Gold Oolong, from another vendor

who shall remain nameless [no vendor label anyway] since the packet leaked from a bottom corner
and which i only discovered whilst rooting thru my samples heap for the Xu Fu Long Ya 25gm that Teaspring just mailed me about to check arrival

which was what i really wanted to try

[Poohblah]

Today, jasmine aroma dan cong. Pleasant and fragrant.

[iannon]

LifeinTeacups TLH this fine morning

[MIKE_B]

Continuing with Life In A Teacup's '07 DHP that I started last night.
kung fu CHA!

[tenuki]

Had some grandtea 'traditional wu yi shui xian' earlier today. I suppose by traditional they mean roasted all to hell. Pretty good tea base, and surprisingly long lasting for something that a year ago tasted like a mouthful of charcoal ( I despaired when I first opened it as often really roasted yentchas are that way due to poor quality ) I used to hate all shui xians - but now I've mellowed on that thought a bit.

[etorix]

Organic Wuyi Yancha from Driftwoodtea

reminds me somehow of fresh peas [which is no bad thing in itself]

[tenuki]

Had some grandtea 'traditional wu yi shui xian' earlier today. I suppose by traditional they mean roasted all to hell. Pretty good tea base, and surprisingly long lasting for something that a year ago tasted like a mouthful of charcoal ( I despaired when I first opened it as often really roasted yentchas are that way due to poor quality ) I used to hate all shui xians - but now I've mellowed on that thought a bit.

Revisiting this today in a gaiwan. working it's way up in my rotation evidently. I'm trying to find a tea to place into a yixing jar I got last year and forgot about until this year's spring cleaning. Hmnnn....

[AdamMY]

Organic Baozhong, Wenchan Taiwan Winter 2011. From Teamasters.