Official what Oolong are You Drinking Right Now?

[Cicada Lady]

Wuyi Rock Ban Tian Yao from Puerhshop.com. Almost a palma rosa fragrance with a solid, complex foundation.

[qiao2zhi4]

rougui 2005, nantou (imported to taiwan 1990ies)
mellow + sweet with plenty notes of dried fruit
from my swiss teavendor shuitang.ch

[Herb_Master]

I am being entertained in a teashop in Penang.

YongFeng on Campbell Street.

Yesterday I drank some Ba ji Guan from the original mother tree - so excellent that i had to buy some, I also bought a cheaper Ba jI Guan for everyday drinking.

Today, I am drinking and buying some commerciual grade Rou Gui and Huaqng Zhi Dancong - very good value compared to on line pricesw.

I was also given some Shui Xian from young trees yesterday, a very vibrant taste compared to Lao Cong, surprisingly the aged and mellowed Shui Xian is cheaper than the new bright, strong tasting new young Shui Xian - partly because there is a demand amongst the younger generation for bright strong teas and partly becaquse the prices in China for all oolong has increased dramatrically.

Buy old tea now while it bis cheap, the prices are going up.

I will be back at a PC in Kuala Lumpur on Sunday.

Now back to tea with William Ma.

[Chip]

I am being entertained in a teashop in Penang.

YongFeng on Campbell Street.

Photos? It would be cool to share as you go, though understandably this might not be feasible or too time consuming.

[teaisme]

yeah some shop owners might even consider it rude
others may be paranoid you are the competition and scouting prices
(I got a few dirty looks recently when taking photos, as well as a couple of owners telling me it wasn't allowed)

[iannon]

Last of my Rou Gui in my Tawarade..the seem to go so well together sensory wise

[nickE]

Awesome pic, Ian!

Wuyi DHP in my cup today.

[wyardley]

Shui xian and shui xian. Happy Rabbit year.

[brandon]

Will - love it!

Wonder if I could get Narcissus to grow inside here this time of year. They grow in my yard in the spring time.



Brewing high fire TGY gongfu for Tingjunkie.
This must be my 10th oolong today - happy rabbits!

[the_economist]

beautiful teaboat, beautiful teapot, beautiful tea!

had me some dongding today, which improved dramatically by crushing

[Herb_Master]

I am being entertained in a teashop in Penang.

YongFeng on Campbell Street.

Photos? It would be cool to share as you go, though understandably this might not be feasible or too time consuming.

Difficult when on the move - and now that I back in KL and would be able to do it, the Olympus PC software marks the card as photo uploaded -= so won't be uploading here, but when I get back to England.

3 more new teashops in KL Chinatown to revisit - they were not here 18 months ago, I tried them all out before I went to Penang but I have more tasting and learning to do in all 3.

[brandon]

Saturday:
Light fire Shui Xian
High fire Lao Cong Shui Xian
Aged Rou Gui
Shan Lin Shi

A little later on:
Ultra high fire Lao Cong Shui Xian
High fire Tie Guan Yin
90s Ali Shan
06 Bulang*

Sunday:
Winter '10 Jade TGY
Classic (mid roast) TGY
09 Nannuo Green*

*NOT OOLONG. To be continued...

[NOESIS]

The last of my TeaGallery Shui Xian "3-Stamp" blended with some of their excellent dark roasted TGY.

[tingjunkie]

The last of my TeaGallery Shui Xian "3-Stamp"...

A sweet tea, and a bittersweet moment when you realize it's the last of your stash!

[Herb_Master]

Today I visited Hojo's shop - Hojo was not in when I arrived.

I was entertained by Natalie and had a couple of DanCongs to start with.
A cheaper MiLan which she brewed at her preferred strength/concentration, I was unmoved by it, but very impressed by the next 2 we tried Song Zhong and Ba Xian. By now Natalie was brewing with the sort of leaf concentration that I prefer.

No breakfast and feeling flushed I took a breather outside by the fountain and on return tried a Taiwan Oolong the name of which escapes me possibly something like Cui Shi I may have a photo of the name card with details - but as it is not listed on Hojo's Online (Japanese) website I may have to go back and take notes and a TGY that she thought would appeal to my stronger preferences. Both were much fuller and more flavoursome (at the lack of some fragrance) but enjoyable and may tempt me away from YanCha now and again.

I ended up buying the Song Zhong and ba Xian along with a small Gisui Teapot and large Gisui teacup - both made from the last remaining source of the original Tokoname red Clay which is more orange than the new seams of Tokoname red clay.

no discount - instead natalie threw in gratis some phoenix Shui Xian dc AND a deeply fermented Da Yu Ling.

I wasencouraged to take a breather while she packed them and on return she said Hojo was due to arrive.

Hojo had been appraised by Natalie of my drinking preferences and immediately set about brewing some 'greener' offerings that he thought might appeal - including a zero roasted but very heavily fermented Dong Ding that I would have thought had a fair amount of roasting seemed to be the sort of direction I would like some taiwan Mountains to take.

Then he produced some Mi Hua Xiang Dancong that had won a top tea in China award and of which he had only been allocated 1 kilo (out of 10 made in total) only available from the shop. It had great depth and the falvours changed every few seconds as you kept it slowly in the mouth and again afterwards as the fragrance lingered on.


I was late for my appointment and had to dash, I may go back for part 2 of Hojo's hospitality.