Master Oolong


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

Re: Master Oolong

Postby guitar9876 » Feb 29th, '12, 22:09

Ohhhhh... Looks good. When I get my next paycheck. :lol:
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Re: Master Oolong

Postby chado.my.teaway » Mar 1st, '12, 13:07

which tea you ordered? guarantees an excellent quality of any tea on this page
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Re: Master Oolong

Postby teaisme » Mar 1st, '12, 18:07

chado are you part of this company now?

Everything looks so tempting and fairly priced :mrgreen:
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Re: Master Oolong

Postby Herb_Master » Mar 1st, '12, 18:45

chado.my.teaway wrote:which tea you ordered?


1 2011 Zhenyan Da Hong Pao Yan Cha from Buddha Country Cliff
2 Dian Hong Gift Grade – Hong Cha
3 2011 Huiwan Keng Shui Xian - Zhenyan Cha
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Re: Master Oolong

Postby andrzej bero » Mar 1st, '12, 20:59

Herb_Master, I am interested in your opinion after you will try:
Herb_Master wrote:1 2011 Zhenyan Da Hong Pao Yan Cha from Buddha Country Cliff

because I just ordered sample
Herb_Master wrote:3 2011 Huiwan Keng Shui Xian - Zhenyan Cha

because I did not order (yet?)
Last edited by andrzej bero on Mar 6th, '12, 20:25, edited 1 time in total.
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Re: Master Oolong

Postby chado.my.teaway » Mar 2nd, '12, 01:57

Nom I'm really not.

Herb, I see you ordered not Lao Ming teas. But this are still very good.

I praise this shop because it's really one of the best teas that I had the opportunity to drink. The same can be said of the stores Kaburagien or Jukro. But we all know this stores so we didnt have to promote them.
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Re: Master Oolong

Postby Herb_Master » Mar 6th, '12, 17:05

Drinking Tonight

2011 Zhenyan Da Hong Pao Yan Cha from Buddha Country Cliff (佛国岩).

It is excellent

Not too heavily roasted, 6.5 gm in a 170ml zhuni

Nice mix of wood, roast and minerals

Only 5 days to arrive from Poland (including the wekend)
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Re: Master Oolong

Postby chado.my.teaway » Mar 6th, '12, 18:27

I'm very happy;) This tea is really good, maybe the best;p
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Re: Master Oolong

Postby tst » Mar 6th, '12, 18:41

How's the Dong Ding?
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Re: Master Oolong

Postby chado.my.teaway » Mar 6th, '12, 18:52

Only Dong Ding teas are from Lao Ming "hands". I talk about this in my 2nd post.

Herb. How many infiusion you have?
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Re: Master Oolong

Postby Herb_Master » Mar 6th, '12, 20:49

chado.my.teaway wrote:I'm very happy;) This tea is really good, maybe the best;p


I need to try heavier packing to realise it's full potential.

First 3 infusions showed little of the nuts, creals, fruit that 5 star suggests.

Later infusions showed more complexity and when cooled a little showed some fruity notes and perfumes. Very smooth and round, and immensely approachable and enjoyable, but needs heavier density to intrigue my cerebral appreciation.

I see 5 star recommends 5gm to 100ml - I could choose a 100ml zhuni from the same artist for my next session, but as it is so easy to drink I may go for 9-10gm with my 170ml shui pin.

Infusions 20s 25s 35s 50s 1m 25s - life left in the tea - but not in me
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Re: Master Oolong

Postby Tead Off » Mar 6th, '12, 23:23

The DHP that I drink which I buy locally has an unusual amount of flavor to it. Many spicy overtones, not unlike Rou Gui and cinnamon like taste. Thick and big finish. I don't consider this a top DHP, though it is very tasty. This tea is wasted in a gaiwan. So many of the deeper nuances can be had in a good zhuni teapot. The difference is remarkable. I usually put 6-7g in a 100-120 pot. 15-30s for the first 5-6 brews. I usually don't make it past 7-8 cups. Not that there is nothing left but my desire is usually satisfied by then. I can't emphasize enough how a good zhuni pot will bring out the best in oolong teas.
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Re: Master Oolong

Postby chado.my.teaway » Mar 18th, '12, 08:55

How other teas Herb?

i drank Yunnan and Keemun Superfine from black teas, and they are...perfect.

In Yunnan wet leaves flavor is more fruity than the flavored teas.
Its wonderful. In the taste I can find forest fruits tastes.

They write "Dian Hong Gift Grade – Hong Cha is more sweet than Yunnan Golden Tips"

Yunnan its very sweet, so I have to ask what about Dian Hong?;)
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Re: Master Oolong

Postby Herb_Master » Mar 18th, '12, 09:59

Tead Off wrote:This tea is wasted in a gaiwan. So many of the deeper nuances can be had in a good zhuni teapot.
The difference is remarkable. ... ... ... ... I can't emphasize enough how a good zhuni pot will bring out the best in oolong teas.


:?: Care to hazard an explanation, as to why this should be :?:

Some years ago, I learned of Yixing Zisha and it's ability to absorb tea flavours and improve the brewing experience once a pot has been seasoned with and for the type of tea to be regularly enjoyed with said teapot.

Then the word in the teashops, and on these boards extols the excellence of zhuni, particularly yan cha. We are also told that zhuni is higher fired, and less absorbtive, but retains heat well.

Is it the heat retention throughout the infusion that is the dominant force?

Why then do I get magical results from really high density packing such that infusions can be 1s 1s 3s 5s 7s etc; for this scenario belies that heat retention can make much difference between thick walled zi sha and medium walled zhuni :!: - possibly even gaiwans when the infusions are so short.

Is it maybe the prewarming and subsequent heat loss - the time between warming and filling with dry leaf? When filling a too hot too handle zhuni with long twisted yan cha can take me some time - do I need a purpose made tea funnel and wear gloves to speed up this part of the brewing :lol:
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Re: Master Oolong

Postby Herb_Master » Mar 18th, '12, 10:00

chado.my.teaway wrote:How other teas Herb?

i drank Yunnan and Keemun Superfine from black teas, and they are...perfect.

In Yunnan wet leaves flavor is more fruity than the flavored teas.
Its wonderful. In the taste I can find forest fruits tastes.

They write "Dian Hong Gift Grade – Hong Cha is more sweet than Yunnan Golden Tips"

Yunnan its very sweet, so I have to ask what about Dian Hong?;)


I have not tried it yet, I will comment when I do.
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