Official what Oolong are You Drinking Right Now?

[jayinhk]

I've been drinking from the same Dayuling leaves for three days now. On the last infusion, I forgot about the tea and let it go for quite a while. Strong sweet blueberry and grape flavors along with some bitterness--really lovely. Good gaoshan seems to go on forever for me!

How do you store your leaves in-between the steeps/days? I think the longest I have ever done is from morning to night. I just let the leaves sit out all day rather than fridging them or anything. Generally, when I sit down to brew I tend to do a lot of infusions at once rather than spread out, so unless my tea was getting 60 infusions, I do not think I could do it over three days.

Just in a Yixing with the lid on. You just reminded me that my shu pot is loaded and sitting at work. It's been HOT here, so I'm going to have to dump those leaves I think.

[jayinhk]

Drinking green Muzha TGY. This stuff has a lot of similarities to green gaoshan, but has a TGY flavor to it too. Less complexity than a good gaoshan, but I could see how this stuff could be passed off as gaoshan to the unsuspecting. Quite tasty in my little 40ml F1 hongni from EoT. I was planning on drinking high roast oolong, but chanced upon the can and decided to brew some up! I gave it a quick heatup in a skillet to drive off moisture.

[whatsinaname]

Just finished off some FLT 4 Seasons and Jin Xuan. Have a half lb of her Farmers Choice Baozhong to finish off this summer.

Found a couple ounces of Gaoshan from Origin Tea, some Lishan and SLX.

It's taken four years to drink up my oolong stash. Might actually need to buy some more in the next year!

[jayinhk]

High fire HK TGY in a hongni shuiping I bought in Taiwan. This pot continues to take a lot away from teas I brew in it, but it softened the TGY quite nicely. Perhaps a little too much, though. I'm hoping it peforms better once it gets more use, but I have plenty of other pots to use, so if it doesn't, I'll put it up for sale and use the half dozen other pots I use for high fire oolongs!

[JRS22]

Trying out my HK Roast Three Stamps Shu Xian today that I purchased from jayinhk. I need to limit yancha to small quantities so I used my 50ml Kim Eung Chul Appaloosa pot. Very good smooth tea with no off-flavors.

[jayinhk]

Lovely teaware! Glad you enjoyed the tea!

[debunix]

Finishing a long session with 2007 Ba Xian from Tea Habitat--lovely, floral, spicy, sweet, mellow, just enough inclination to sharpness to keep my mind on the mechanics as I enjoy it. Mmm.

[ethan]

Finishing a long session with 2007 Ba Xian from Tea Habitat--lovely, floral, spicy, sweet, mellow, just enough inclination to sharpness to keep my mind on the mechanics as I enjoy it. Mmm.

So, debunix, that oolong is 9 years old, correct? Have you kept it refrigerated?

[debunix]

Finishing a long session with 2007 Ba Xian from Tea Habitat--lovely, floral, spicy, sweet, mellow, just enough inclination to sharpness to keep my mind on the mechanics as I enjoy it. Mmm.

So, debunix, that oolong is 9 years old, correct? Have you kept it refrigerated?

No. I bought it from TeaHabitat when it was already several years old, and it sat in my tea trunk at room temperature (58-85 degrees F during the year) inside it's sealed package until I opened it a few months ago.

[jayinhk]

ethan, oolongs with at least a little roast age well. I believe debunix is talking about a roast dancong, which will age very well at room temperature, as long as kept airtight. Your dark TGYs from Taiwan would also improve with age. Greener oolong loses its flavor, but can still be pleasant drinking depending on the tea.

[debunix]

ethan, oolongs with at least a little roast age well. I believe debunix is talking about a roast dancong, which will age very well at room temperature, as long as kept airtight. Your dark TGYs from Taiwan would also improve with age. Greener oolong loses its flavor, but can still be pleasant drinking depending on the tea.

Exactly

[ethan]

This morning, I began my tea-drinking w/ Imperial Pearl from Mountain Tea. There was a group buy for MT on Teachat about a year ago that garnered at least a dozen buyers; yet, there are few posts about MT's teas. My earliest posts spoke of disappointment, that the tea that year was not as good as it was before. A few times I have rescinded those early comments. The Imperial Pearl of a year ago is different than the Imperial Pearl of a few years ago but not worse. I needed to change my preparation. (Less time & lower temperature)

Now that I steep for only a minute at a lower temperature than before (80C), I have an enjoyable tart tea of medium body that is brisk & strong enough to be a good wake-up. I start my tea-day a few times a week this way lately.

[debunix]

Another lovely session with the marvelous Hawaiian oolong.....it has strong elements of the fruitiness that is so strong in very highly oxidized teas like the Imperial Pearl from Mountain Tea, and reminds me a lot of the Korean Balhyocha but it is quite distinct from those even so.....the hint of spiciness, the fruitiness, the sweetness....mmmm

I love this stuff....pretty leaves in the Ondre Sedlak scoop

160612 Hawaiian Oolong _DEB1234 converted copy by D B, on Flickr

worthy of a closeup, with their subtle and varied greens, browns, reds

160612 Hawaiian Oolong _DEB1236 converted copy by D B, on Flickr

Lovely in the pot (Petr Novak treebark/Ent pot)

160612 Hawaiian Oolong _DEB1238 converted copy by D B, on Flickr

and in the cup (Tetsuako Nakao spring galaxy cup)

[ethan]

debunix, I feel I know how that tea tastes from your description. Sounds delicious.

[debunix]

It's really a fantastic tea, well worth the price as an occasional treat. I get it from Hilo Coffee Mill.