TeaChat

jayinhk, thanks for mentioning that tea. I'll look for it in the winter.
I wouldn't let a word put you off. "Hybrid" may mean that over time the varietal "evolved" or in contemporary parlance got "tweaked". If it tastes like Alishan from Taiwan -- great; if it is also cheaper -- fantastic.
I've sampled 4 Thai teas from Doi Tung that taste like tea from Taiwan & like 1.

I'm pretty sure this 'hybrid' was developed exclusively for Thai cultivation. While not a traditional TW oolong, I like it, and the price was right (thanks dad)! It's definitely worth a try. I haven't tried any Alishan oolongs so I can't compare at this stage.

I picked up six or eight varieties of Taiwan-style oolong when I was in Mae Salong last year after a two day sampling binge at all the factories that were open at the time. All the teas were at least decent when I tried them, but given the price (a couple USD for 100g), a fantastic deal. Once I brought them home, I realized that a few of them were excellent, and I wish I hadn't gifted a the majority of them away!
I don't have a lot of experience with Taiwanese oolongs and probably couldn't tell the difference, which - I was told - is exactly what some of the factories are hoping for. A fair amount of this tea is bought by Taiwanese businessmen and (so the rumor went) to be sold as Taiwanese.
In any case, it's delicious. In the next few days I'll finish a pretty good bag of "Four-Seasons Oolong" before reluctantly opening my last 100g of (what'dya know) Oolong #12.

rdwrer,
Congratulations, I paid more than a couple of dollars per 100 grams, for tea from nearby Doi Tung. I paid a few $ per 100 grams, & I got so carried away that at the airport, I had to pay for overweight baggage-- tripling the cost of the tea. (Dealing in Burmese jade, such a heavy stone, I should be more conscious of weight concerns)
However, I drink this tea daily while all the other teas I like are sort of in a rotation. Most of the oolongs I sampled were too close to green tea for me. The red oolong is closer to black tea but definitely an oolong.

Gongfu TGY, first time in awhile. Smoooooth.

This afternoon, after some TGY brewed for drinking at room temp in the car, I picked Tie Luo Han, for a contast. Mmm. So nice. Since most of the teaware is packed, this was brewed up in the little glass teapot, which did a fine job.

Had some 6+ years-old high-fired TGY today. Yummy!

Hi Oolong lovers!

I just filled my gaiwan with organic TGY 2011 autumn from fujian.
Usually one portion lasts for all day (at work) for me. 6-8 brewings for sure.

I wouldn't say "right now," but I found and brewed some 2008 A-Li-Shan Winter Petals from Hou De. Despite a high leaf-to-water ratio, it was just as disappointing as it was when I bought it, yielding almost nothing. Ah, well...some you lose.

Master Lin 2010 roasted Winter Harvest Tung Ting. Final 7th day. The leaves are incredible in shape and alluring... I will miss this high mountain oolong from Tung Ting mountain in Nantou County.

Pretty leaves, Tim. Looking at the dry twigs, an old ? came back to me about lots of tea, "Do leafless stems add flavor?"

Sometimes when rinsing tea I remove stems. Hopefully, I'm not removing flavor.

ethan wrote:Pretty leaves, Tim. Looking at the dry twigs, an old ? came back to me about lots of tea, "Do leafless stems add flavor?"

Sometimes when rinsing tea I remove stems. Hopefully, I'm not removing flavor.

That's why most Taiwanese two-leave-one-bud oolong has more body. Don't you think?

thanks, Tim. I think I understand your answer & feel like I've been through this before. I can't get over an old idea: tea = leaves.

ethan wrote:thanks, Tim. I think I understand your answer & feel like I've been through this before. I can't get over an old idea: tea = leaves.

No problem Ethan. Perhaps you are still struggling with Puerh? I mean the old style of Puerh

For the sake of argument today I am going to consider Balhyocha a type of Oolong. ( Doesn't quite fit nicely into any category of Chinese tea). So here it is:

Jukro's Uricha grandpa style:


Uricha in Seong-Il Chawan by Adam Yusko, on Flickr