Which country's oolong reigns supreme here on TeaChat, TODAY???
Please, while you are voting, take a moment to also post about your favorite oolong.
If you know the region your tea is from, also share that.
Dec 10th, '07, 17:21
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Dec 10th, '07, 17:45
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Dec 10th, '07, 22:35
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Man.. This is a difficult decision as I love Wuyi and Anxi but Taiwan oolongs are so delicate and delictable! NO FAIR!!!
Don't always believe what you think!
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Dec 11th, '07, 18:13
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Dec 12th, '07, 15:34
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Dec 12th, '07, 15:48
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Milan dancong in particular is quite peachy, so you might try that sometime.
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I went with Taiwan because thats what I drink mostly. That being said, a good ti kuan yin has the potential to transport one to wondrous places...
I had my first yancha yesterday... I wasn't enamored with it, but it was good and I detected potential with this style of tea.
China is so vast... The potential for great oolong is quite high. And the variety is alluring.
I had my first yancha yesterday... I wasn't enamored with it, but it was good and I detected potential with this style of tea.
China is so vast... The potential for great oolong is quite high. And the variety is alluring.
Dec 15th, '07, 14:06
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Upton Jade Imperial from Taiwan is about the craziest-ly great beverage I have ever had. I almost feel foolish liking it so much because it is almost not tea--to this palate that was raised on black teas and restaurant oolongs. Clear yellow with the flavor and aroma of flowers..and little else..and ZERO tannins. Can tea have NO astringency and still be tea?
For something more 'regular', I think the Chinese oolongs are maybe my first choice.
For something more 'regular', I think the Chinese oolongs are maybe my first choice.
Dec 15th, '07, 14:20
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*enter chemistry nerd*
Technically, there are no tannins (except for trace amounts) in any tea– polyphenols are what give tea its astringency, unlike wine which has tannins. That's beside the point, though– I'm glad to hear you liked it! You might want to try Adagio's pouchong (aka baozhong) if you're looking for something else like that.
Technically, there are no tannins (except for trace amounts) in any tea– polyphenols are what give tea its astringency, unlike wine which has tannins. That's beside the point, though– I'm glad to hear you liked it! You might want to try Adagio's pouchong (aka baozhong) if you're looking for something else like that.
Dec 16th, '07, 02:32
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