Official what Oolong are You Drinking Right Now?

[gingkoseto]

What do you need post count for?

I am not drinking oolong now either. But here is my grapefruit Taiwan Wuyi that I had a few days ago

[Victoria]

Ohhh nice Gingko!

[edkrueger]

Just making a point about this thread.

[tenuki]

more of the same. goes very well with sunshine.

[debunix]

Sadly, I am not drinking the spring 2009 Ali Shan oolong from Norbu. I just finished the last of it.

Sigh.

But on the bright side, I have a bit of the fall left, an unopened package of the winter harvest, and still a bit of unopened spring Diamond Tie Guan Yin.

[SevenStar]

Currently low on all Oolongs so have to resort to left over Li Che Hong thats been sitting around for 5 years :S

Waiting on some 99 Roasted Dong Ding from DTH... can't wait

Craig

[Tea_Rex]

[/quote]

That looks really cool. May I ask how you did it? It looks as if you cut the grapefruit in half, turned the skins inside out, put in the tea, and then sewed (?) the two halves together. True? And how long did you leave it in there? Did you let the skins dry a bit first? Once assembled, did you store it in something airtight? Sorry to pepper you with questions, I'm very curious about this and thanks for any info.

[gingkoseto]

That looks really cool. May I ask how you did it? It looks as if you cut the grapefruit in half, turned the skins inside out, put in the tea, and then sewed (?) the two halves together. True? And how long did you leave it in there? Did you let the skins dry a bit first? Once assembled, did you store it in something airtight? Sorry to pepper you with questions, I'm very curious about this and thanks for any info.[/quote]

I would love to share the procedure It's pretty much like what you said, stuffing tea into half-dried grapefruit, sew the halves together, and let it thoroughly dry. I did take some step by step photos, and then entirely forgot about them. I will post some photos on my blog later.

I made them in winter when the room was very dry. After sewing, I let the grapefruit dry on a inverted colander for several days Then I wrapped them with napkin tissue (will try to get some traditional puerh cotton paper in future) and put them in brown paper bags. It turned out the cutting grapefruit part is the most difficult. I failed to turn the skin inside out for tangerines or oranges without damaging it. So far grapefruit is the easiest. I also made one (or two) tea pomelos. But I couldn't get organic pomelo, and it's much easier to get organic grapefruit, which is better than inorganic since the skin has direct contact with tea.

[Tea_Rex]

Thanks, Gingko. I'm going to try that with some less than wonderful tea I have to see what happens. I look forward to your step-by-step photos too, if you decide to put them up.

[brad4419]

Thats so cool gingko, thanks for shareing. I would love to try that sometime.

Having some green anxi benshan oolong today. I usually prefer more roast but Im liking these bai zhong and benshan greens lately.

[debunix]

Today drinking the Yunnan 'Oriental Beauty' oolong from Yunnan sourcing. Still I am amazed every time I drink it, how it fulfills all the delicious sweet and fruity promise of so many lovely-scented black teas, but never bites back with any bitterness.

Mmm.

[TIM]

Having fun tasting 2 grade of Anxi Xiping TGY tonight. French pastry, vanillia, sweet French butter, Lilly of the valley and creamy dairy. Both on the 10th infusion now. Better then Dessert!

[rabbit]

I'm on my second steeping of a highly roasted wuyi (gongfucha). Superb!

[gingkoseto]

Thanks, Gingko. I'm going to try that with some less than wonderful tea I have to see what happens. I look forward to your step-by-step photos too, if you decide to put them up.

I've posted some photos on my blog
http://gingkobay.blogspot.com/2010/04/m ... -step.html

[brandon]

Tea Gallery "Classic Roast" TGY *versus* The Mandarin's Tea Room High Fire Anxi.