Official what Oolong are You Drinking Right Now?

[ethan]

I love one Thai tea bought from Fine Thai Teas that no longer sells that tea. I have not found another tea that I would "stock". The oolong that I love benefitted from a lot of oxidation (not roasting).
I guess that the land & climate can produce great tea, but the good work necessary to do that is not being done.
Perhaps it does not pay as the reputations of other areas garner the higher prices.

[steanze]

Having some medium-high roasted dancong I love dancong in the evening/at night...

[the_economist]

Medium roast DC here as well with a cute CZ pot. Flat pots keep things cool...

[drinking_teas]

where does everyone get darker Dancong? My go-to at the moment is Jing's Mi Lan AAA, but a lot of other stuff is too green.

[steanze]

I still have some that I brought back from China... teahabitat has some good dancong I hear, I might order from there when I need more.

[drinking_teas]

I still have some that I brought back from China... teahabitat has some good dancong I hear, I might order from there when I need more.

I almost placed an order with Tea Habitat a while back but I was having issues with PayPal and it didn't go through. Went for Floating Leaves during their sale instead.

[achyle]

I'm drinking the Bai Ji Guan from Jingteashop, this tea has been sold out more than a year ago, I still have few grams left.
Oh man I love this tea, so relaxing, a bakery tasting in your mouth, I wish I had bought more of this one, at this price it was a steal.

[Tead Off]

I'm drinking the Bai Ji Guan from Jingteashop, this tea has been sold out more than a year ago, I still have few grams left.
Oh man I love this tea, so relaxing, a bakery tasting in your mouth, I wish I had bought more of this one, at this price it was a steal.

I also like Bai Ji Guan. Really different from the other yanchas. For me, it is actually close in flavor to Japanese teas but with a Wuyi depth and mineral flavor. I buy mine at JKtea. I'd be interested to compare Jing, JK, and Teahong's. JK's is priced very well, IMO.

[wert]

I am still trying out dancong....learning as I go along.
This round, I tried stuffing the pot full, seems to work quite well. Much thicker body.

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[茶藝-TeaArt08]

After being awakened by rain, I sit to the tea room and pour some newly opened, mystery gao shan wulong brought back from Taiwan by a Taiwanese friend as a gift. It's a tea from the past winter harvest and is actually quite nice, especially after a prolonged hiatus from the delicate character of green wulong. I test the tea in a Tachi Masaki shig kyusu and the tea comes out quite nice, the thickness of the shig kyusu being perfect for brewing the tea.

Blessings!

[wert]

Tried the same dancong in a smaller pot, stuffed full again.
Even thicker brew but have to be careful with the steep.

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[Noonie]

I am still trying out dancong....learning as I go along.
This round, I tried stuffing the pot full, seems to work quite well. Much thicker body.

img_20141015_172157-resized-640.jpg

Have you tried the DC in a gaiwan, for comparison? I drink DC a few times a week and after trying it in a yixing, I've found that I prefer it my porcelain gaiwan. I know the type, and thickness of the clay will affect the tea, and I only have the one pot, but for me I prefer the gaiwan and I save the yixing for yancha/wuyi.

[steanze]

I am still trying out dancong....learning as I go along.
This round, I tried stuffing the pot full, seems to work quite well. Much thicker body.

img_20141015_172157-resized-640.jpg

Have you tried the DC in a gaiwan, for comparison? I drink DC a few times a week and after trying it in a yixing, I've found that I prefer it my porcelain gaiwan. I know the type, and thickness of the clay will affect the tea, and I only have the one pot, but for me I prefer the gaiwan and I save the yixing for yancha/wuyi.

I also found that I prefer my DC in a gaiwan than in a yixing pot - I tried with different yixings but I always went back to using a gaiwan. Less body but more delicate aroma. In a porous pot you can put a bit more leaf and the clay will smooth the tea and reduce a bit the bitterness so you can get a brew with a thicker body that isn't bitter. So if you prefer to have a thicker body a clay pot seems the way to go.

It really depends on what you want to get out of your DC, sometimes on different days I brew the same tea in different ways because I am looking for different results, I do this especially with pu erh brewing it in a gaiwan or yixing pots of different clay depending of what I want to get.

[debunix]

Opened the last pouch of the Winter Da Yu Ling from Origin Tea. Sad to know there is no more of this sweet rich tea after this batch is gone.

[Tead Off]

I am still trying out dancong....learning as I go along.
This round, I tried stuffing the pot full, seems to work quite well. Much thicker body.

img_20141015_172157-resized-640.jpg

Have you tried the DC in a gaiwan, for comparison? I drink DC a few times a week and after trying it in a yixing, I've found that I prefer it my porcelain gaiwan. I know the type, and thickness of the clay will affect the tea, and I only have the one pot, but for me I prefer the gaiwan and I save the yixing for yancha/wuyi.

I also found that I prefer my DC in a gaiwan than in a yixing pot - I tried with different yixings but I always went back to using a gaiwan. Less body but more delicate aroma. In a porous pot you can put a bit more leaf and the clay will smooth the tea and reduce a bit the bitterness so you can get a brew with a thicker body that isn't bitter. So if you prefer to have a thicker body a clay pot seems the way to go.

It really depends on what you want to get out of your DC, sometimes on different days I brew the same tea in different ways because I am looking for different results, I do this especially with pu erh brewing it in a gaiwan or yixing pots of different clay depending of what I want to get.

+1!