Official what Oolong are You Drinking Right Now?

[Puk]

I'm breaking in my brand new pot with yesterday's super fragrant but unidentified Gaoshan leaves that I got from my mom. And today I brewed up some lower quality Dongfang Meiren to compare my new pot with my old clay pot. Such a delicious difference.

[debunix]

Today's before-clinic treat is almost the last of the 2013 Winter Lishan Cui Feng Dong Pian from OriginTea. Sad to see the supply dwindle for such a pleasing tea. Enjoying it brewed up in black magda kyusu from Petr Novak and a snowflake cup from Shawn McGuire.

[mganz42]

Some sudden cold and rainy weather has made me set aside my green teas and pull out some Dragon Tea House wuyi yancha that I saved from last year... which I'm glad I did! The harvest from this year is not nearly as good
Brewed in a qing shui ni pot from Origin Tea, selected with the help of teachatters

[Puk]

Some Shanlinxi today. Baked chocolatey goodness with the ending notes of evergreen forests in a light rain.

[Poseidon]

Some Shanlinxi today. Baked chocolatey goodness with the ending notes of evergreen forests in a light rain.

Sounds good! Care to share where you bought it from?

[Puk]

Some Shanlinxi today. Baked chocolatey goodness with the ending notes of evergreen forests in a light rain.

Sounds good! Care to share where you bought it from?

Today's SLX is from Taiwanteacrafts (#270). It's my everyday tea. I plan to sample it from various sources so if you can make an alternate recommendation, I'm all ears!

[Puk]

And today is Honey Aroma Jin Xuan from Fang's Gourmet!

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[debunix]

A new batch of Hawaiian oolong from Hilo Coffee Mill. I think this is a different harvest from the previous shipments--the leaves look and smell subtly different. The fruitiness is just a little less intense on sniffing the leaves, but the tea is reliably lovely, plum blossoms and fruit and spice, beautifully balanced without much of the roast or earthy tones that ballast most traditionally roasted oolongs, nor with the brandy-notes of the very highly oxidized oolongs I've been enjoying from Taiwan in the past year or two (e.g., the Imperial Pearl from MountainTea.com).

Very happy with the new batch. As always, the price is high, so it will remain an infrequent treat, but for a unique and wonderful tea, worth it.

[Puk]

Charcoal-roasted Lishan from Fang's Gourmet. Like stumbling upon rhododendron in an evergreen forest.

[drinking_teas]

Charcoal-roasted Lishan from Fang's Gourmet. Like stumbling upon rhododendron in an evergreen forest.

i really need to go there soon. My friend brewed me up a Shui Xian from there and it was fantastic.

[j.p.rich]

Tonight is a Jin Suo Shi from Essence of Tea. My second time around with this offering from them and while this young (2013) edition could use a few months more age for the roast to subside it is still sublime. Mouthfeel is simply off the charts.

On the other hand, I also ordered a 2011 Jin Liu Tiao which was rather disappointing. The aroma was nice - reminiscent of a TLH - but the mouthfeel was average and the flavor rather flat. Quite a surprise given previous experience with EOT's handmade yancha, am I missing something here?

[wert]

I tried some rougui from a new source last weekend. The price is attractive for what it is purport to be. Turns out to be very disappointing. Not much in terms of aromatics and rather thin in the body and aftertaste. I guess you get what you pay for....

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[kyarazen]

that pot is such a tease...

[wert]

that pot is such a tease...

That's unintentional, I only took 1 snap off my phone. I must blame my poor photography skills.

[Poseidon]

Last night I had my first cupping session with an oolong that was shocking to my taste buds. White2teas Rougui Oolong is a strong oolong and reminds me of a raw puerh ive had in the past. Im not sure if it is the storage, which admittedly I have no idea what flavors dry vs wet bring to a tea, or if it is how this yancha tastes. I still enjoyed it for two infusions.(but Im sure it could have went longer)

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