Official what Oolong are You Drinking Right Now?

[Marco]

It is called "Milky Oolong" - I like the soft creamy taste in its finish.

[TIM]

2009 Wuyi Three Stamped, high fired ShuiXian. Smoked Sweet Maple, Roasted Corn, Aged Citrus Peels, Intense floral aftertaste. Cha Qi Drunk!

[Mikael]

mmmm Ali Shan...

[brandon]

2008 high fire shui xian

[tenuki]

charcoal roasted dong ding goodness

[spittingoutteeth]

charcoal roasted dong ding goodness

Is this the one from Floating Leaves? Really wanted to try this but it looks like they sold out of it quickly.

[Ms Kita B]

Just finished a few cups of Da Yu Ling Master Roasted. It's been about 20 minutes and the citrus flavor is still lingering.

[TEAcher1111]

Phoenix Oolongs are some of my favorite. They come from ancient tea trees, instead of tea bushes. The farmers told me the trees don't really produce good flavor until they turn fifty, but can live to be over a thousand years old. Over twenty fragrance can be found naturally inherent in the leaves of a Phoenix Tree; honey, pomelo, almond. But this year we will able to bring back one of the rarer trees, the 8 Immortal Fragrances. With a woody base, the 8 immortals has incredible depth and complexity. The texture is unusually soft, and a sweetness can be found all around each sip. With an aroma only described by the legend of the 8 Immortals. Definitely the Oolong of the year!!!! So far....

[Victoria]

Ohhh I may have just found the season's best AliShan -
Floating Leaves Tea - AliShan DinHu. It has that just
right flavor vs. the AliShan ZhanShuHu, and a bit less
cost too. Yum!

[brad4419]

2009 Wuyi Three Stamped, high fired ShuiXian. Smoked Sweet Maple, Roasted Corn, Aged Citrus Peels, Intense floral aftertaste. Cha Qi Drunk!

Wow Tim, loveing the yixing

I tried tie luo han today from jing for the first time and really enjoy it. Its now one of my favorite yanchas. I was first surprised by the slight astringent taste but it gives this tea a good profundity. I usually don't like astringent teas but this one just tastes "right" with it.

[TIM]

Thanks Brad. They come in 5 styles, all for different kinds of oolong. On for aged Yan Cha now.

[brandon]

1950's Shui Xian (is there some other kind of oolong?). Special Raisin Bread Aroma.

[TIM]

Nice B- I am on the same one, 8th brew at the moment. Aged Raw Puerh...

[brandon]

Cool T, I am just getting to the aged puerh stage. Here is an examination of the leaf, very interesting for Wuyi with stems and very loosely rolled leaves. Very intact compared to the HK stored 50s SX. Almost like a rustic Baozhong.

And yes, I am having a love affair with a Japanese dish.

[Maitre_Tea]

Cool T, I am just getting to the aged puerh stage. Here is an examination of the leaf, very interesting for Wuyi with stems and very loosely rolled leaves. Very intact compared to the HK stored 50s SX.

And yes, I am having a love affair with a Japanese dish.

I have that same exact Japanese dish, that I picked up when I was visiting NYC. I just wish it was a little "deeper" like the Tea Gallery "rhombus-shaped" tea tray.