TeaChat

Another session with the Hawaiian oolong which is so spicy/fruity/floral amazing. It has a coppery iridescent loveliness in the 'Granite' yunomi that is quite mesmerizing, in addition to the lovely taste.

Bai Ji Guan. Nice pungent aromas and flavours. Packet of aged TLH sitting in reserve.

Did some homework for Marshaln yesterday.
Cross-grade comparison of high fire tgy:

Notes: http://www.marshaln.com/2012/10/curated ... mment-6474

An organic Wuyi Oolong from Red Stick Spice Company. Silly me was distracted by one of my dogs and I over brewed it.

High roast Shui Xien from right here in Hong Kong. As of now, this is my favorite oolong. Smooth with great returning sweetness and buttery with a little popcorn.

Ok, actually from yesterday, but close enough. baijiguan from five star tea.

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Gaiwan brewing the 59-hour TGY--loaded up the gaiwan and the intensity of flavor I'm getting is very good indeed. Made some for my sister last night on her request and she quite liked it. She said it tasted 'Japanese.'

wyardley wrote:Ok, actually from yesterday, but close enough. baijiguan from five star tea.

Will, have you any observations on the quality of the tea?

Spring Lishan from Mountain Tea. I got it because of the reviews for this via OTTI described a tea likely to please me. YES, it is very good! Of course, there is the challenge of how to get max. flavor w/o bitterness, but even my worst infusion was still quite enjoyable.

2012 Bei Dou Yan Cha from Buddha Country Cliff (佛国岩) from FiveStarTea


a species that is a clone of Da Hong Pao old trees.

So we can call this tea DHP brother? sister?...it doesnt matter. thats 2 different teas.

Bei Dou its fruity, not nutty like DHP.... Bei Dou has taste of ripe pineapple.....

Some of the best 'young people' TGY from my local retailer up the street from my workplace in my infuser cup. I'm sure she sells a lot of TGY, since it's a Chiuchow neighborhood, but she says this grade is too expensive for any of the restaurants she supplies.

It is definitely nice stuff with great sweetness and aroma. Interestingly, when brewed, I get the aroma of freshly cooked white rice along with the classic floral scent and flavor. I like this stuff.

TGY from Mountain Tea. Almost as good & not so different from their Spring LiShan for my amateur palate. Both provide good flavors, but I cannot totally lose bitterness or what I think some call "rough edges".

1989 Anxi TGY from Camellia Sinensis
The end of the bag and filled the pot pretty full. Pretty nice tea.

We've been having some great tea drinking weather here in the Pacific NW!

debunix wrote:Another session with the Hawaiian oolong which is so spicy/fruity/floral amazing. It has a coppery iridescent loveliness in the 'Granite' yunomi that is quite mesmerizing, in addition to the lovely taste.

I've been looking through backlogs and can't seem to find any mention of a vendor. If you don't mind sharing, where by chance could I find such a tea?

As for what's in my gaiwan now, Day 2 of a medium-roast oolong I picked up from a couchsurfer's friend in Nantou last year. The first sip tasted like a gingerbread cookie. I think the reason is that there was some tea concentrate left left to soak at the bottom for 8+ hours...

Been drinking some imperial pearl from mountain tea. I don't usually venture into such dark teas but it's alright, I definitely prefer the mountain oolong spring from the same company.