Space Samurai wrote:
I love oolong more than I love drinking it. The variety is amazing, nothing else I know of in the world of tea compares to it. And the leaves are so beautiful and photogenic, long and wiry yancha to tighlty rolled three-leaf clusters.
Now that I gave up on gong fu and have a regular pot, I'm drinking more oolong again. It is probably my second favorite tea.
Right now I'm drinking some medium roasted TGY from Rishi: http://anotherteablog.blogspot.com/2008 ... asted.html
WOW, Space, I clicked on the picture of just the TKY from your blog...did you see that. Amazing picture especially when it is full screen. Anyway, here is Space's blog photo of TKY...check out the color spectrum.
Space's TKY Photo
Hope you don't mind Space!
I trickled through the Wenshan...5-6 steeps. Not quite the staying power of a rolled oolong, but this is an old Wenshan that has been sitting around here for 27 months and is almost 3 years old. Oolong, even green oolong, amazes me in this regard.
To add to what has been already said about the artistry, etc of oolong, I am always amazed when a teaspoon or 2 of a tightly rolled oolong ends up stuffing my pot/gaiwan til I am finally done resteeping.
Oolongs are truly amazing teas in virtually every respect. Consistency going from oolong to oolong of the same name, etc. is my main issue with them, but I have to be real, that is true with most types of teas anyway.
Had 5 steeps of a Kabuse (shaded) Guricha from Pentox...it is good, but at the end of the day, it is just guricha.