Official what Oolong are You Drinking Right Now?

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


User avatar
Oct 21st, '17, 08:27
Vendor Member
Posts: 3074
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
Contact: jayinhk

Re: Official what Oolong are You Drinking Right Now?

by jayinhk » Oct 21st, '17, 08:27

ablecha wrote: Sometime I mixed difference kinds of tea and get the fancy soup...Today I tried Shui Jin Gui and Rou Gui(wuyi rock tea), Tie Guan Yin and Anji White tea. Each has its stropng point, such as Rougui, It has a domineering cinnamon aroma, with smooth throat feeling from Tieguanyin and sweet aftertaste from Anji white tea, it bring a wonderful taste. it is just made during my reviewing of these 4 teas,occasionally integrated the 4 tea soups and enjoy a wonderful and a little bit strange experience.
There seems to be a tradition of blending teas in Fujian; hongcha and baicha together, for example, or different Wuyicha types to make for a fuller-flavored brew! The results can be much better than drinking just one type alone, if the teas aren't all that to begin with!

Oct 24th, '17, 12:54
Posts: 13
Joined: Oct 24th, '17, 12:41

Re: Official what Oolong are You Drinking Right Now?

by 12Tea » Oct 24th, '17, 12:54

jayinhk wrote:
ablecha wrote: Sometime I mixed difference kinds of tea and get the fancy soup...Today I tried Shui Jin Gui and Rou Gui(wuyi rock tea), Tie Guan Yin and Anji White tea. Each has its stropng point, such as Rougui, It has a domineering cinnamon aroma, with smooth throat feeling from Tieguanyin and sweet aftertaste from Anji white tea, it bring a wonderful taste. it is just made during my reviewing of these 4 teas,occasionally integrated the 4 tea soups and enjoy a wonderful and a little bit strange experience.
There seems to be a tradition of blending teas in Fujian; hongcha and baicha together, for example, or different Wuyicha types to make for a fuller-flavored brew! The results can be much better than drinking just one type alone, if the teas aren't all that to begin with!
Mixing different Wuyi rock teas is something vendors do also. They usually do it to have one tea in their offerings that has a very stable allround quality. It's not something they do with their best tea though. I guess they also select teas that 'aren't all that to begin with' :)

User avatar
Oct 24th, '17, 13:37
Vendor Member
Posts: 3074
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
Contact: jayinhk

Re: Official what Oolong are You Drinking Right Now?

by jayinhk » Oct 24th, '17, 13:37

12Tea wrote:
jayinhk wrote:
ablecha wrote: Sometime I mixed difference kinds of tea and get the fancy soup...Today I tried Shui Jin Gui and Rou Gui(wuyi rock tea), Tie Guan Yin and Anji White tea. Each has its stropng point, such as Rougui, It has a domineering cinnamon aroma, with smooth throat feeling from Tieguanyin and sweet aftertaste from Anji white tea, it bring a wonderful taste. it is just made during my reviewing of these 4 teas,occasionally integrated the 4 tea soups and enjoy a wonderful and a little bit strange experience.
There seems to be a tradition of blending teas in Fujian; hongcha and baicha together, for example, or different Wuyicha types to make for a fuller-flavored brew! The results can be much better than drinking just one type alone, if the teas aren't all that to begin with!
Mixing different Wuyi rock teas is something vendors do also. They usually do it to have one tea in their offerings that has a very stable allround quality. It's not something they do with their best tea though. I guess they also select teas that 'aren't all that to begin with' :)
Yes, I meant vendors and yeah, not the best tea! We're on the same plane. :)

User avatar
Oct 31st, '17, 22:28
Posts: 203
Joined: Dec 25th, '13, 22:59
Location: bangkok

Re: Official what Oolong are You Drinking Right Now?

by john.b » Oct 31st, '17, 22:28

I just tried an Assam oolong from Halmari that was nice, very fruity, in the orange-citrus range. It reminded me a lot of either a second flush Darjeeling or an Oriental Beauty.

I hadn't really made the connection but per discussion related to a reference post on OB (the comments part, which of course didn't relate to people insulting each other) Darjeeling second flush teas are also fruity in part due to the effect of "bugs" biting the leaves. I'll cite both here, that link and the review post for the Assam oolong:

http://teaintheancientworld.blogspot.co ... olong.html

http://www.teageek.net/blog/2016/02/bug ... ood-thing/

Nov 1st, '17, 08:25
Vendor Member
Posts: 1305
Joined: May 27th, '12, 12:47
Location: Boston, MA

Re: Official what Oolong are You Drinking Right Now?

by ethan » Nov 1st, '17, 08:25

Yes, John, I find fruit flavors in Assam. The Ruby Jade 18 that I have (which is not pure Assam but the cultivar created from Assamica and Sinensis) has some fruitiness which I am enjoying right now. #21 from Taiwan (a cultivar similar to 18) when one has an excellent 21 (which is hard to find, it took me 2 years) has fruit in its array of flavors also.

Preparation can highlight or bury fruit flavors. Not steeping for more than a minute and/or keeping water a bit under boiling temperature, brings out more of the fruit for me.

Cheers

+ Post Reply