ethan wrote:Tead Off, you say "Everything is different. Some similarities."
I think I know what you mean, but it might not be clear to all. I'll try to help:
The green oolongs from Thailand have characteristics of green oolongs from Taiwan, but Thai tea is just not as good overall & much of it is awful. Nonetheless, a year ago I found an organic "red" oolong (> than a little oxidation) that I drink everyday, & this February I found a green oolong whose aroma rivals a wonderful bouquet of flowers & gives unique flavor good for breaking routine (not quite rose, lavendar, jasmine, etc.) = good tea.
Unfortunately, tea-business in Thailand is difficult for the consumer. E.g., the flowery tea that I like, had no name on the packet. The vendor that sold it to me does not receive it in the same packaging every order. Prices asked (not paid by me) were high.
Joel Byron wrote:I'm referring to the greener style oolong which I am more familiar with. I'm assuming that the Taiwanese growers are using Ti Guan Yin cultivars transplanted from China. I haven't tried enough of both types to know what the differences are, what say you TeaChatters?
rhondabee wrote:Here is a link to a listing of the most common oolong tea cultivars in Taiwan:
As far as I know, the only Ti Guan Yin tea commonly grown in Taiwan is the the Muzha TGY referred to in an earlier post. It is a much more oxidized/roasted tasting oolong.
The only Taiwanese green oolong that tastes similar to an Anxi Ti Guan Yin oolong (green style) is Baozhong oolong. They both have that bright green scent and taste. The high mountain Taiwanese oolongs (Alishan, Lishan, Shan Lin Xi, Da Yu Ling) taste totally different, because they have unique and complex scent and taste that I guess comes from growing at high elevations. I prefer Taiwanese high mountain tea (gaoshan).
So if you really like the green style Chinese Ti Guan Yin, you will probably enjoy Taiwanese Baozhong (sometimes spelled Pouchong) oolong.