What is your favorite Oolong tea?

[trent]

What is your favorite Oolong tea?

by trent » Apr 3rd, '08, 22:23

I'm just starting to get into oolong teas (branching out from my usual japanese green) and was wondering what some of your favorite oolongs were.

So far, I've tried Tie Guan Yin and WuYi, and loved them both.

I'm looking for a good next oolong to try, and am considering Dan Cong.

Last edited by trent on Apr 4th, '08, 00:24, edited 1 time in total.

[Victoria]

by Victoria » Apr 4th, '08, 00:21

Well if you loved them both, you should have a good time! I prefer greener oolongs, but as of late I've been enjoying some darker ones. I really never met an oolong I didn't like, sometimes though it's all about the quality. My favorite vendors are TeaCuppa and Hou De. Of course also as I have said, Adagio's TKY is really a great everyday oolong.

[tenuki]

by tenuki » Apr 4th, '08, 00:22

Yer just trying to piss me off aren't you? That list is missing the best parts...

[Salsero]

by Salsero » Apr 4th, '08, 00:23

How could anyone pick just one favorite? It would be like picking out a child at the orphanage!

[trent]

by trent » Apr 4th, '08, 00:26

ah, I forgot to put "other" as an option

What are the "best parts"? I'm new to oolong, so those were the only teas I knew.

[tenuki]

by tenuki » Apr 4th, '08, 00:28

ah, I forgot to put "other" as an option

What are the "best parts"? I'm new to oolong, so those were the only teas I knew.

Well, my best parts may not be your best parts, but since you were polling me...


Formosa Gao Shans are my favorite, with Bauzhong's a close second. I must admit to a weakness for good Wu Yi's as well during the winter.

[augie]

Re: What is your favorite Oolong tea?

by augie » Apr 4th, '08, 09:21

So far, I've tried Tie Guan Yin and WuYi, and loved them both.

Those are my two favorites. Every time I go to order tea I look and tell myself to try something different and end up ordering more WuYi!!! Iron goddess rocks.

[henley]

by henley » Apr 4th, '08, 11:57

Have only tried 2 oolongs but so far my favorite is Adagio's oolong #8. Looking forward to learning more.

[andy825]

by andy825 » Apr 4th, '08, 19:21

I have a Wen Shan Pouchong right now that is really groovy, and a Dan COng oolong that I can't seem to get quite right. Not sure what the problem is there. TKY is good, too. Also, Teas etc has an orange blossom oolong that I really like for everyday. Its not too strongly flavored. Really nice.

[chrl42]

by chrl42 » Apr 5th, '08, 08:28

Wuyi, of course. Such historical tea from a such historical mountain..

[silverneedles]

by silverneedles » Apr 5th, '08, 09:01

i used to drown myself in green oolongs... rarely even look at them now
still looking for a dark oolong to drink ...
Dan Cong always has a place in my cup

[Libertatis]

by Libertatis » Apr 8th, '08, 16:18

Li Shan (high mt oolong) and Wen Shan Bauzhong are hands down my favorite teas!

[greenisgood]

by greenisgood » Apr 13th, '08, 19:49

Yeah I gotta go with the good old Bao Zhong, and I'd say Da Hong Pao is my favorite Chinese oolong. I do really like Rishi's jade oolong too.

[Katrina]

by Katrina » Apr 14th, '08, 18:10

For us oolong newbies out here, could someone explain which of the oolongs in the poll are "light" oolongs and which are considered "dark"? When people talk about light oolongs are they talking about pouchong or do others fall in that category as well?

One more question - I was in a tea shop recently that had a category called "Green Oolongs." Is this just another term for light oolongs?

Thanks.

[Salsero]

by Salsero » Apr 14th, '08, 18:43

For us oolong newbies out here, ... Is this just another term for light oolongs?

The world is more complicated and subtle than you ever dreamed, my child. But the simplest thing to answer is that green and light both generally refer to the same thing. Dark can be dark because it is 1) more oxidized or because it is 2) more roasted or fired or even because it is 3) aged.

Oriental Beauty from Taiwan is probably the most oxidized of the more common oolongs, and it is generally just fired enough to stop the oxidation and dry it for storage.

Much beyond that, I will leave to others to describe. The range from Bao Zhong (Pouchong) to the darkest oxidized and roasted Wuyi Cliff Tea (yan cha) has nearly infinite gradations. Brandon H's baby, WikiCha, has a good section on these issues: http://wikicha.com/index.php/Oolong_Tea if you want to curl up with a good reference.