by debunix » Jun 17th, '11, 22:52
Long time, no oolong discussion.
It's been a lovely oolong day and a half. I started last night by breaking into a new package of Spring 2010 Diamond TGY from Norbu--love that tea. I drank it from my new cup from Petr's TC TA SO, one that fits my hand so perfectly it's as though it were made for me.
Then this morning I infused a batch of the Muzha TGY from Dragon Tea House, my second time drinking this tea, combining infusions in the thermos. The first time I brewed this, I only noticed a basic deep roast oolong-ness, also during a bulk brewing session. This time, despite being bulk brewed, it was much more interesting--a surprising blend of the spiciness I've associated with new-style green TGY and rich deep roasted flavor. I get hints of this in my inexpensive SeaDyke TGY, but this takes it to another level. I'm bet this is why it's so popular. Delicious stuff. I'm finishing off the thermos now, 12+ hours later, and it's barely lukewarm but the spicy and the toasty are still hanging on. Nice!
Then this afternoon, between the early and late sessions with the Muzha, I finished off the last of my 'High Mountain Beauty' summer 2009 Alishan Oolong from Norbu--the 'bitten' tea. It was an exceptionally nice session, enjoyed by several colleagues. Here's hoping the jassid bugs are getting ready to bite again!
