TeaChat

Enjoying a slow and quiet day to listen to the ethereal aroma and flavor of Chun Yu Xiao. Hmmmm....with..DYL coming up next.

I am testing right now the Lot 207 of TTC.

Great aroma of the leaves, either before and after the quick rinse, typical of the spirit of the high mountains, as I usually call it.
Unfortunately the flavor remains somewhat elusive in the aroma cup .. the same is for the taste, in which I can identify a quite greenish base, but nothing more.
I have a feeling that this leaves was oxidized too little, in a blind test, I might easily confuse this for a Japanese green tea.
I think that the practicable roads are two, leave the leaves for a few weeks / months in a jar, and see what happens, or make a roasting at home with the utmost prudence, to see what would be the final result.

I will follow both roads

Forgive me if I said some inaccuracies, I'm just a student of this great world which is tea.
Regards.

Cui Luan Lishan from Origin Tea, enjoying a last overnight covering of the leaves with not-so-hot water this morning, following a delightful session last night. So sweet & floral, spring in a cup, on one of the first October days here that actually feels like fall.



I love the coppery iridescent streak across the bottom of this bizen cup, and how the oolong makes it shimmer.

From Verdant Tea, "Hand-picked Tiequanyin": looks so beautiful dry, but despite its beauty delivers the same vegetal flavor as VT's "Traditional TGY".

Starting the day with Shan Lin Xi Long Feng Xia, mountain tea from Origin Tea. Very nice contrast to the gray weather today.

debunix wrote:Starting the day with Shan Lin Xi Long Feng Xia, mountain tea from Origin Tea. Very nice contrast to the gray weather today.

Had this yesterday, but I did not see any on their website. Mine is from last year. Still one of my favorite gaoshan teas from Taiwan.

I had some last year; loved it, and I agree that it is really good stuff!

Keeping Sunday Funday going with 2013 Spring Cui Luan light roast from Origin Tea. Sad that this bag is almost empty....

Some Bao Zhong ( Si Ji Chun cultivar - Spring 2013 ) from Baguashan, Nantou County.

AdamMY wrote:Keeping Sunday Funday going with 2013 Spring Cui Luan light roast from Origin Tea. Sad that this bag is almost empty....

Mine is fortunately still abundant, enjoying cool brewed while on the road. Mellow, sweet, not as rich as hot brewed, but nicer than plain water or Starbucks teas.

And this evening, back from a few days away, enjoying a lovely session with some Lao Cong Shan Cha from Norbu, a traditional roast Taiwanese oolong, gorgeously fruity brewed gongfu in my treebark pot. Happiness.

High Mountain Oolong: Rui Lin Xu from PostcardTeas.
Really nice, smooth and very generous with its flavour.

Yesterday I brewed some very nice Spring 2013 Long Feng Xia tea from TTC and had a rich time with the pour. After that I finished off the leftover tea from one of my two canisters of Lishan Ming Gang wulong tea. It's such a wonderful tea, a Winter tea from last year and I'll be looking to pick some more up from my mother-in-law with the Winter harvest underway. Both teas are quality and I'm grateful for the experience. I brewed both around 93-95 deg. C in a new 90ml Bero glazed kyusu, Shacklee filtered water, stainless kettle, Novak glazed porcelain cups.

Sitting today I'll probably pour again the TTC Long Feng Xia. ( I did see they have their first Winter 2013 Da Yu Ling tea fresh in stock for anyone who is interested.)

Blessings!

2013 Lu Shan from Floating Leaves this morning.

Midday with Shan Lin Xi Long Feng Xia, mountain tea from Origin Tea. Very nice even on a warm afternoon, sweet and lovely from the Tokoname pot--continuing to be a great partner for this tea. I guess as a "green" oolong, it responds well to the same elements that make the Tokoname pots so good for sencha.