Pouchong oolongians


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

Postby tenuki » Jul 10th, '08, 03:33

ABx wrote:I've found that pressing the leaves in the hand as he does actually does make a noticeable improvement. You don't crush them, just press a little firmly.


I think that just lets you put more leaf in the pot, ie '1/3 full' has more leaves. I don't press, but fill my gaiwan or YiXing at least half full. I'll try pressing them and see if my theory is right. I'm only considering the idea because it comes from Stephane. :) Usually breaking tea leaves adds bitterness so I use extreme care with a scoop and avoid using my hands on dried leaves.
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Postby tenuki » Jul 10th, '08, 03:49

Chip wrote:Wenshan Baozhong is Not an oolong tea


Reeally? Interesting..... :?
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Postby Chip » Jul 10th, '08, 05:52

tenuki wrote:
Chip wrote:Wenshan Baozhong is Not an oolong tea


Reeally? Interesting..... :?


Paraphrasing can twist the original meaning considerably. I did NOT say what you quoted...exactly.

Pouchong in some circles is simply green oolong, not oxidized enough to be a true oolong...others call it true oolong. It is a grey area. I am not saying it is "NOT" oolong per se.

You took words out of my "haiku" and paraphrased to suit your purpose.

In the context of my poor excuse for a haiku, it is not incorrect. I was expressing the marriage of green and oolong qualities to make a unique and beautiful tea.
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Postby tenuki » Jul 10th, '08, 12:59

I didn't know it was a haiku since the last line has 4 syllables.

:wink:
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Postby Chip » Jul 10th, '08, 14:18

tenuki wrote:I didn't know it was a haiku since the last line has 4 syllables.

:wink:


Worlds is pronounced somewhat as 2 (in my mind at the time...I even pronounced it a few times and said, sure...it is "like" 2 syllables)....kind of like the pouchong...an enigma. But I am no haiku specialist. :roll:

The point was however...it was a tribute to Wenshan Baozhong. And it makes me smile. :D
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