TeaChat

2012 Spring Wuliang "Gaoshan" oolong from Yunnan Sourcing

This is interesting. A Taiwanese tea master in Puerh country. When brewed...the leaves do not have that recognizable Taiwanese scent of Lishan, Alishan...etc. Of course they are from Wuliang shan so this makes sense. However, there are some Taiwanese characteristics in the brewed tea...illustrating how much the tea master shapes the flavors in the finished product. I like this one.

Sounds very interesting actually, to see how the typical terroir and cultivar of that region reacts on the Taiwanese production proces. I'll add it to my wish lists!

Right now I'm enjoying Teamasters Alishan from this winter, grown at 1600m. It's the version with a slightly higher degree of oxidation, making it smoother and fuller, just the way I like it.

Traveling this weekend, carried a bit of the Ben Shan from Yunnan Sourcing with me, and it did an excellent job, brewed up in the small glass pot that I was smart enough to leave permanently at Mom's house, or brewed cool for the water bottle. Now enjoying some more brewed up in my Yi Yong Cheol kyusu, delicious. Unfortunately, I burnt my tongue on the first sip this evening, so will have to put off my first attempt at Gyo-tasting for a few days.

2012 Wuyi Yancha tasting: Bird's Tongue, Yellow Rose, 105 and 1997 Kit Kat ShuiXian bar.

Looks delicious!

Traditional Baozhong from Origin Tea.

Brewing it a bit lighter because I have a 5k in a few hours. But nice and light, very smooth and incredibly drinkable. Some nice flavors there, touch buttery, and floral, also think fresh raw vegetables ( carrots and celery mainly).

Milk oolong from Mountain Tea. Spring has also finally graced us with its presence, so I'm out on my porch enjoying the beautiful weather and playing with my camera.


Untitled by Devoted135, on Flickr

Some Monkey Pick TGY I brought to Austria with me; brought a small porcelain pot and a cup, and I'm using a tumbler as a cha hai. The hard water definitely makes my tea taste different; better, if anything.

god, I think I'm tea drunk... what is in this Bai Ji Guen? I feel all floaty and sleepy... and tingly too.

So sleepy. tea never did this?

What the heck?

How do all these oolong drinkers deal with this all the time?

Devoted135 wrote:Milk oolong from Mountain Tea. Spring has also finally graced us with its presence, so I'm out on my porch enjoying the beautiful weather and playing with my camera.


Untitled by Devoted135, on Flickr

Even looks a bit milky in that cup....lovely!

2011 Teamasters Spring Shan Lin Xi Hung Shui Oolong. I do not know why but I'm quite underwhelmed by this tea it seems pretty much like a normal oolong to me.

futurebird wrote:god, I think I'm tea drunk... what is in this Bai Ji Guen? I feel all floaty and sleepy... and tingly too.

So sleepy. tea never did this?

What the heck?

How do all these oolong drinkers deal with this all the time?

It's part of the ride. Where did you get it? Is it aged? I find cliff tea generally very grounding, especially aged. It's cool how everyone reacts to a particular tea differently!

GARCH wrote:2011 Teamasters Spring Shan Lin Xi Hung Shui Oolong. I do not know why but I'm quite underwhelmed by this tea it seems pretty much like a normal oolong to me.

Trying this tea again, this time in a gaiwan and the tea leaves have rested (first try it was from the newly opened vacuum sealed bag). I can say it is now significantly better with nice fruity after tastes and sweetness

GARCH wrote: Trying this tea again, this time in a gaiwan and the tea leaves have rested (first try it was from the newly opened vacuum sealed bag). I can say it is now significantly better with nice fruity after tastes and sweetness

No doubt....tea just out of the sealed bag doesn't represent the flavor of the tea. I always open the package and let it get some oxygen for a few days before trying....lest tea be wasted.

2012 Spring DTH Elegant Beauty Dancong -

In a word...tasty.

The last of my Phoenix Teashop Baozhong. (I didn't realize until I ent to post this, but I am apparently drinking only Phoenix teashop teas today). This one is served up grandpa style in my Celadon Teabol by Xu De Jia. While the inside has already nicely stained in the cracks, the outside is slowly getting there, this bowl will likely look very cool in 2-4 years.