Official what Oolong are You Drinking Right Now?

[brad4419]

I'm drinking jing tea shops seasonal dhp today. I can't believe how good this stuff is for the price!

[tortoise]

winter li shan makes me sway and hum. Gratitude is compulsory!

[nickE]

TeaSpring's Tie Luo Han this evening.

[Herb_Master]

San Yin (mountain) Shui Hsien

High packed - 105m in 100ml Yixing

FULL of flavour

Brain full of tension whilst I try and print labels for my tea canisters.

Downloading templates, copying Chinese Characters, realising my printer was set to Letter size and Not to A4

Tried Avery then tried DecAdry, tried Landscape, then switched to Portrait with changed text direction BEFORE I realised the printer had the wrong paper size property

Bought the wrong colour ribbon

The labels claim to be transparent Aaah ONLY when used with white or pale paper - so for my tea canister I should have realised that meant White or Pale coloured ribbon.

[TIM]

Phoenix High Mountain DanCong 2010. Up to 30 something brew now. Almond, Lycee, orchid and wave of figs... must be old bushes

[Herb_Master]

I don't know how you get 30 plus infusions from a DC

How long is each infusion at the back end?
Is the pot crammed full to start ?
Are the later brews much lighter and more delicate in taste than the earlier ones ?

[TIM]

I don't know how you get 30 plus infusions from a DC

How long is each infusion at the back end?
Is the pot crammed full to start ?
Are the later brews much lighter and more delicate in taste than the earlier ones ?

Hi Herb_Master. I use around 9g in a 120 gaiwan. 5 sec steeping till the 10th and 30 sec onward to 20th; a couple of mins after to 26th or so and overnight. Around 32 steep now. It went from lycee to almond for the first 15 or so, back to orchid and almond and now tasted like figs and honey. At the moment, the color is fancy grade maple syrup. Paring with my microwave raw puerh.

[Herb_Master]

Sounds good, you can pay a hefty price and still get good value for your money if the taste is good for so many infusions.

[David R.]

Sounds good, you can pay a hefty price and still get good value for your money if the taste is good for so many infusions.

It is often the case, isn't it ? Packing pays in general.

[Herb_Master]

This evening

Jing Tea Shop - Tie Luo Han



Fen Cai Tea Cup - from a set of 12 courtesy of Teacuppa

http://www.teacuppa.com/Fen-Cai-Tea-Cup-Set.asp

Purchased 3 years ago, the cups rarely get an outing, but are extremely pleasant to drink from.

I think, of the 12, I have only ever used 2, I need some friends round so that I can start using some of my larger Yixings and break out the other 10 fen cai cups.

[tortoise]

High fired TiKwanYin from the Mandarin's tea.

This stuff keeps going and going. The spent leaves are still strong enough to make rope from after 11 steeps.

[jaderabbit]

Phoenix High Mountain DanCong 2010. Up to 30 something brew now. Almond, Lycee, orchid and wave of figs... must be old bushes

Where can I get some of that???

[brlarson]

Finishing the day with the Mandarin's 2008 ShuiXian Dancong. There is a sweetness, a delicate almost rose-like creaminess, to this tea that is quite lovely.

[tortoise]

Phoenix High Mountain DanCong 2010. Up to 30 something brew now. Almond, Lycee, orchid and wave of figs... must be old bushes

Where can I get some of that???

This isn't exactly the same, but I'm sure you could accomplish the same thing with this:
http://www.themandarinstearoom.com/2008 ... _p_11.html

I'm sure there are other sources, I'm just satisfied with this one.

[AdamMY]

I am currently drinking some Yancha from my Yancha drips and drabs container, which I have been dumping Yancha that is getting close to the bottom of the bag, without enough for another session, and Yancha that I find quite boring on its own.