Official what Oolong are You Drinking Right Now?


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

Re: Official what Oolong are You Drinking Right Now?

Postby ethan » Oct 10th, '12, 11:08

jayinhk, thanks for mentioning that tea. I'll look for it in the winter.
I wouldn't let a word put you off. "Hybrid" may mean that over time the varietal "evolved" or in contemporary parlance got "tweaked". If it tastes like Alishan from Taiwan -- great; if it is also cheaper -- fantastic.
I've sampled 4 Thai teas from Doi Tung that taste like tea from Taiwan & like 1.
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Re: Official what Oolong are You Drinking Right Now?

Postby jayinhk » Oct 10th, '12, 22:41

I'm pretty sure this 'hybrid' was developed exclusively for Thai cultivation. While not a traditional TW oolong, I like it, and the price was right (thanks dad)! :) It's definitely worth a try. I haven't tried any Alishan oolongs so I can't compare at this stage.
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Re: Official what Oolong are You Drinking Right Now?

Postby rdwrer » Oct 11th, '12, 10:43

I picked up six or eight varieties of Taiwan-style oolong when I was in Mae Salong last year after a two day sampling binge at all the factories that were open at the time. All the teas were at least decent when I tried them, but given the price (a couple USD for 100g), a fantastic deal. Once I brought them home, I realized that a few of them were excellent, and I wish I hadn't gifted a the majority of them away!
I don't have a lot of experience with Taiwanese oolongs and probably couldn't tell the difference, which - I was told - is exactly what some of the factories are hoping for. A fair amount of this tea is bought by Taiwanese businessmen and (so the rumor went) to be sold as Taiwanese.
In any case, it's delicious. In the next few days I'll finish a pretty good bag of "Four-Seasons Oolong" before reluctantly opening my last 100g of (what'dya know) Oolong #12.
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Re: Official what Oolong are You Drinking Right Now?

Postby ethan » Oct 11th, '12, 13:33

rdwrer,
Congratulations, I paid more than a couple of dollars per 100 grams, for tea from nearby Doi Tung. I paid a few $ per 100 grams, & I got so carried away that at the airport, I had to pay for overweight baggage-- tripling the cost of the tea. (Dealing in Burmese jade, such a heavy stone, I should be more conscious of weight concerns)
However, I drink this tea daily while all the other teas I like are sort of in a rotation. Most of the oolongs I sampled were too close to green tea for me. The red oolong is closer to black tea but definitely an oolong.
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Re: Official what Oolong are You Drinking Right Now?

Postby the_economist » Oct 13th, '12, 16:03

Gongfu TGY, first time in awhile. Smoooooth.

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Re: Official what Oolong are You Drinking Right Now?

Postby debunix » Oct 13th, '12, 19:48

This afternoon, after some TGY brewed for drinking at room temp in the car, I picked Tie Luo Han, for a contast. Mmm. So nice. Since most of the teaware is packed, this was brewed up in the little glass teapot, which did a fine job.
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Re: Official what Oolong are You Drinking Right Now?

Postby 135F2 » Oct 16th, '12, 02:07

Had some 6+ years-old high-fired TGY today. Yummy!

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Re: Official what Oolong are You Drinking Right Now?

Postby Moon_Walker » Oct 17th, '12, 03:17

Hi Oolong lovers!

I just filled my gaiwan with organic TGY 2011 autumn from fujian.
Usually one portion lasts for all day (at work) for me. 6-8 brewings for sure.
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Re: Official what Oolong are You Drinking Right Now?

Postby MacGuffin » Oct 17th, '12, 09:54

I wouldn't say "right now," but I found and brewed some 2008 A-Li-Shan Winter Petals from Hou De. Despite a high leaf-to-water ratio, it was just as disappointing as it was when I bought it, yielding almost nothing. Ah, well...some you lose. :|
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Re: Official what Oolong are You Drinking Right Now?

Postby TIM » Oct 19th, '12, 15:25

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Master Lin 2010 roasted Winter Harvest Tung Ting. Final 7th day. The leaves are incredible in shape and alluring... I will miss this high mountain oolong from Tung Ting mountain in Nantou County.

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Re: Official what Oolong are You Drinking Right Now?

Postby ethan » Oct 19th, '12, 20:27

Pretty leaves, Tim. Looking at the dry twigs, an old ? came back to me about lots of tea, "Do leafless stems add flavor?"

Sometimes when rinsing tea I remove stems. Hopefully, I'm not removing flavor.
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Re: Official what Oolong are You Drinking Right Now?

Postby TIM » Oct 19th, '12, 20:39

ethan wrote:Pretty leaves, Tim. Looking at the dry twigs, an old ? came back to me about lots of tea, "Do leafless stems add flavor?"

Sometimes when rinsing tea I remove stems. Hopefully, I'm not removing flavor.


That's why most Taiwanese two-leave-one-bud oolong has more body. Don't you think?
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Re: Official what Oolong are You Drinking Right Now?

Postby ethan » Oct 19th, '12, 20:59

thanks, Tim. I think I understand your answer & feel like I've been through this before. I can't get over an old idea: tea = leaves.
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Re: Official what Oolong are You Drinking Right Now?

Postby TIM » Oct 19th, '12, 21:05

ethan wrote:thanks, Tim. I think I understand your answer & feel like I've been through this before. I can't get over an old idea: tea = leaves.


No problem Ethan. Perhaps you are still struggling with Puerh? I mean the old style of Puerh :lol:
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Re: Official what Oolong are You Drinking Right Now?

Postby AdamMY » Oct 21st, '12, 16:48

For the sake of argument today I am going to consider Balhyocha a type of Oolong. ( Doesn't quite fit nicely into any category of Chinese tea). So here it is:

Jukro's Uricha grandpa style:

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Uricha in Seong-Il Chawan by Adam Yusko, on Flickr
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