Official what Oolong are You Drinking Right Now?

[siae]

Drinking a Dong Ding from le palais des thés. Aromatic, flowery, fruity. It's delicious. To bad I have to wait before I can drink some more, I'm all out

[the_skua]

'Bout to stuff my 90mL gaiwan to the brim with TeaTrekker 2010 Tie Lo Han. It's a solid tea, but has its limits.

[Drax]

Dipping into my last new tea from Tea from Taiwan -- the cheap, every day Four Season tea. It's a bit more savory than the other four that I ordered, so the change-up is nice.

I got to try the Dong Ding Ming Xiang at work today, where I eyeballed the amount of tea in my larger-than-home gaiwan. I definitely used more tea than I did at home (at home, used about 5g in 4oz gaiwan) and the difference was striking. At home, I had a sweet honeysuckle tea with only faint bitterness and the slightest smokiness. At work I had a more potent brew without the sweetness and a greater sense of the roasted and smoky quality.

I think I preferred the lighter version, actually... but when I look at the brew on the website, they definitely have brewed it darker (more like my work version).

So... I know people have tried this tea -- how do you prefer to brew it? More potent, lighter, or something else...?

[jaderabbit]

I'm enjoying Honey Orchid Dancong. It's milder than Dongding and good for daily consumption, you know, when I can't afford to be teadrunk.

[edkrueger]

Apples are milder than oranges too.

[teaisme]

So... I know people have tried this tea -- how do you prefer to brew it? More potent, lighter, or something else...?

Did you use porcelain gaiwan at work?
Find this one good for a pot, no smokiness for me when brewed pretty strong, minimal bitterness, more smooth, sweet and comforting then anything

wait was your sample spring 2011? That could be it too, since last time I had this was 2010 winter or spring version. I imagine the roast had time to die down. Maybe your sample still too fresh?

[Drax]

So... I know people have tried this tea -- how do you prefer to brew it? More potent, lighter, or something else...?

Did you use porcelain gaiwan at work?
Find this one good for a pot, no smokiness for me when brewed pretty strong, minimal bitterness, more smooth, sweet and comforting then anything

wait was your sample spring 2011? That could be it too, since last time I had this was 2010 winter or spring version. I imagine the roast had time to die down. Maybe your sample still too fresh?

Yep, I used a porcelain gaiwan at work, too. That was one reason for my surprise. Of course, I don't use filtered water at work, so I suppose that could do it too (and differences in softness/hardness).

And yes, it is a spring 2011 order.

I'm going to take it back home this weekend and play around with it...

[NOESIS]

Afternoon oolong session with TeaMasters 2011 'Subtropical Forest' Baozhong. 3g in 90ml gaiwan, 185F for 50s initial steep, then added 15s per infusion (and boiling water starting on the 4th). Total of six infusions. Lovely stuff.

[Drax]

Currently trying a 2010 "Tung Ting" oolong from a local place, Quintin's Tea. It's actually not too bad -- pretty much a classic orchid/floral oolong. I can't remember what I paid for it. I don't recall it being too bad, though I think it was among the more expensive teas they carried...

[the_skua]

Just finished up a session with the 1990 yan cha that Gingko offered up in her blog sale.

It was my first aged yancha. Interesting stuff. Definitely sour, with a bit of ink-like ashiness throughout and a bit of a raspy, throat irritation. But, it had solid apricot/lychee/peach fruit flavors and a nice little herbal ginseng return. It did seem to empty out quicker than I expected.

[Nenugal]

Just finished up a session with the 1990 yan cha that Gingko offered up in her blog sale.

It was my first aged yancha. Interesting stuff. Definitely sour, with a bit of ink-like ashiness throughout and a bit of a raspy, throat irritation. But, it had solid apricot/lychee/peach fruit flavors and a nice little herbal ginseng return. It did seem to empty out quicker than I expected.

I'm just having a taste of this one too, and I agree with your well-expressed description of it. I find that I like it quite a bit; better than another aged wuyi oolong I had recently.

[siae]

I got this tea from my father from his visit to thailand, could anyone identify it for me?

http://db.tt/lMmaPTS

http://db.tt/PpBPffJ

[AdamMY]

Celebrating a bit with some Tea Gallery 3 stamp Shui Xian.

[teaisme]

I got this tea from my father from his visit to thailand, could anyone identify it for me?

http://db.tt/lMmaPTS

http://db.tt/PpBPffJ

Looks like a boazhong but since it is from china I guess a green Shi Gu Ping Oolong

whatever it is it looks pretty darn good

[whatsinaname]

FLT 2010W Farmer's Choice Baozhong. Mellowing nicely being stored in a celadon tea jar. Good everyday office tea.

The FLT 2005 Muzha TGY has also improved significantly with some time in a storage jar.

Still waiting for the dog days to open the next bag of high mountain tea. Decisions, decisions...