TeaChat

William wrote:

Jin Xuan from Meishan, 1200 m.
Good.

Looks delicious.

Peacock wrote:

William wrote:

Jin Xuan from Meishan, 1200 m.
Good.

Looks delicious.

It was.

Norbu's 2013 spring Alishan oolong--a lovely spring high mountain tea.

Hmm...drinking Dragon-Peacock commercial Yancha in a mid-Qing zhu while listening to traditional kunju.

no Yancha is better than in old Zhuni..

chrl42 wrote:Hmm...drinking Dragon-Peacock commercial Yancha in a mid-Qing zhu while listening to traditional kunju.

no Yancha is better than in old Zhuni..

Nice! Can sense your joy and enlightenment in enjoying the tea!

Cheers!

SilentChaos wrote:

bagua7 wrote:

Muadeeb wrote:I've heard that green balled oolongs don't age well and go flat over time...

Not only that, they do it quite quickly too. One of the downsides of this particular kind of tea, I am thinking here of the high-mountain TW variety.

AFAIK, provided that they aren't nuclear green to start with, and that they've been stored in airtight containers, they should age alright after the initial 5 to 7ish years (they taste pretty ugly during that period).

Thanks for the tip, Tony.

The last of an aged Shuixian from Fivestar (now closed). A pretty decent aged tea. Not bad for a rainy morning...

It's raining aged oolongs. This one is a re-roasted oolong from the 2000s (I think). The roasting is good, not overpowering allowing some aged taste to come through.

Qing Xin from the early 90s.

Day two of a sample of charcoal roasted Lao Cong Shan Cha that Norbu included in my order. It's very, very nice. I the roast isn't overpowering, but rather nicely complementary to the tea's flavors.

I really like that one, and enjoy it often

Today I switched it up and opened up the bag of Four seasons of Spring Oolong. VERY floraly and delicate. Its a nice change up.

Just got an order in from Norbu so I'm enjoying some Ali Shan Fall 2012. Had to order it after getting a sample included in a previous order from him. Quite delicious.

I have been toying with Tie Loh Han lately. The high quality ones are hard to find nowadays and I am left with 1 or 2 kilo, so might as well enjoy it. I brewed it thick, thin, medium, fast, slow, long short, cold and hot over many days to experience the variations without too fussy over the academic findings. Very interesting and enjoyable exploration.

Cheers!

Da Yu Ling this morning, another session showing how this beautiful tea gracefully accepts whatever abuse I throw at it...today, a second session with leaves started last night, and still lovely and floral, though requiring quite long infusions now, and enjoyed with the accompaniment of some blossoms culled from the little lemon tree (that needs to spend more time on making leaves and branches, and less time on lemons!):



And a couple of days ago, I enjoyed some Grandpa style in my Flower of Forgetfulness cup from Petr Novak, just a few little balls of leaf making for 3 or 4 lovely infusions. The leaves are quite beautiful too.