Oolong tea ' classification


Owes its flavors to oxidation levels between green & black tea.

Oolong tea ' classification

Postby Oolong Tea » Oct 15th, '07, 11:15

we can classify Oolong tea several type:

1 tie guan yin (an'xi,fujian province
2ben shan (an'xi,fujian province
3 huang jin gui(an'xi..
4maoxie (an'xi
5 bai ya lan qi (guangdong province
6wuyi yan cha (wuyi hill ,fujian province
7fenghuang dan cong (guangdong province
8tai wan Oolong (taiwan
...
...
we will know there's difference in another topic .
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Postby ABx » Oct 15th, '07, 16:54

I heard somewhere recently that Shui Xian (a Wuyi yancha) comes from the same place as Dancong, with Shui Xian being the lowest grade produced and the Dancong being the best produced. Is that correct, or are they from completely different places?
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Postby DMikeS4321 » Nov 2nd, '07, 21:36

I have found very little (none, actually) reference to Guan Yin Wong, a high mountain Oolong that is considered a 'step up' from Tie Guan Yin in Guangxi where I hang. I've tasted it and it's almost like a cross between Tie Guan Yin and a green tea.

Am I the only person who has experienced this tea? Thanks for the input.
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Postby jashnew » Nov 19th, '07, 00:44

Oolong Tea- Where do you get your different Oolong teas?
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Postby Wesli » Nov 19th, '07, 01:18

Rishi's Qi Lan is awesome, but thats the only oolong I get from them. Jing's tea shop has a good selection, you might try them. I recently got a bunch of samples from Aura teas and have enjoyed every one. You can start out with adagios too. I recommend the Wuyi Ensemble, Pouchong, and one from Taiwan, go for the #40.

Good luck!
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Postby Space Samurai » Nov 19th, '07, 01:28

I have had Rishi's qi lan and a few others. Their dong ding and TKY are the best i've had.

I get most of my oolong from Tea Spring. I like their selection, prices, and sample sizes.
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Postby scruffmcgruff » Nov 19th, '07, 01:38

I highly recommend Jing Tea Shop for their wuyi yancha and their TGY. Teacuppa also has high quality wuyi, I'd try them too.
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Postby tomasini » Nov 19th, '07, 02:54

when you guys talk about Ti Guan Yin are you talking about the lighter or darker grade? Both are VERY differant...
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Postby scruffmcgruff » Nov 19th, '07, 03:09

Hmm, I'd guess most people refer to lighter TGY since that seems to be more common. When you say dark, do you mean darker fired or darker oxidized?
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Postby Wesli » Nov 19th, '07, 04:43

in my case darker is more oxidized
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Postby tenuki » Dec 4th, '07, 02:11

I only care about taiwanese high mountain oolongs, can you start your classification there? :P
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Postby MarshalN » Dec 21st, '07, 14:36

Guan Yin Wang is just "King of Guanyin", it's not a different kind of tea.

And technically anything can be made into an oolong :)
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Postby hop_goblin » Dec 22nd, '07, 01:10

I thought that darker TGY is fired tea of which I rarely see. I have tasted a sample of it but it was very oily and tasted more burnt and rubbery.
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Postby MarshalN » Dec 22nd, '07, 12:08

There are lots of them, they just don't sell as much of it in the west.

If it's very oily, burnt, and rubbery, you had some really bad tea.
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Postby Space Samurai » Dec 22nd, '07, 12:21

Darker TGY for me, thanks.
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