Official what Oolong are You Drinking Right Now?

[Herb_Master]

20 Year Old Oolong, Yancha style, can't quite put my finger on it.

It seems lean rather than weak or mellow.
Perhaps slightly medicinal, herbal, musty (musty in a nice way)

Not vibrant, not cerebral, not taxing too drink.

Probably not a tea for a 'real session'

But probably a great tea to open a session, or consume with food.
I took it a bit easy on the loading, may have to try deep packing and see if anything else comes out.

[NOESIS]

Tea Gallery dark roast TGY. The roast is taming down a wee bit, and now I'm picking up more deep fruit and spice/wood tones.

[brandon]

2011 Spring Anxi Xi Pin / 2008 Old Tree Phoenix

[Herb_Master]

2011 Spring Anxi Xi Pin / 2008 Old Tree Phoenix

I like the look of some of those leaves in the Old Tree Phoenix, how did it perform?
Where did you source it?

[brandon]

2011 Spring Anxi Xi Pin / 2008 Old Tree Phoenix

I like the look of some of those leaves in the Old Tree Phoenix, how did it perform?
Where did you source it?

Phoenix is the selection of our dear friend TIM.
It performed like true old growth tea - refusing to be pushed, it revealed the essence on its own schedule, but never pressing back with bitterness or astringency.

[Herb_Master]

Tonight - side by side brewing

Bai Ji Guan from Jing Yu Tong - 3gm in 50ml Shi Pao (Qing Shui Ni)
Handmade Bai Ji Guan from Nada - 5gm in 90ml Duo Qiu (Zhuni)

After 2 Infusions
Both nice
I can't tell them apart

edit session going well, I am starting to feel very relaxed, and now I am starting to see much more in them, than of the first infusion when I was perhaps a little strung out having just returned from work.

The fragrance is developing nicely - they still seem to be identical twins -but sidestepping from tea to tea in turn I cannot be sure the fragrance is equal - might it be lingering from one while I am sipping the second.

I think I will brew each tea in turn now, rather than side by side.

edit2 the difference is showing with infusions 5 and 6
Nada's BJG has deeper roasting, JingYuTongs, is now more feminine, with delicate flavours and longer lingering fragrance. Nadas is still masculine, with a background of the roast, slightly hiding the subtler flavours, good perfume though.

[teaisme]

that's how I used to often feel when I brewed side by side teas that are pretty similar, it can be confusing to tell where one begins and one ends

seems good to just brew individually, or if you want variety the other tea should be contrasting the first , Ideally for me it should be also contrasting in brewing method, ie. big pot 1-2 infusions

Old Bush DanCong "Huang Jing" from houde today at work
Good stuff good price. I like

[David R.]

I had a great session lately with Nada's Bai Ji Guan. I learned a very valuable lesson : do not begin brewing a yancha on an empty stomach !

Same remark about side by side comparison. What I fancy most about tea is the length, so going side by side make the aftertastes overlap at some point.

[Ambrose]

I am loving semi wild baozhong today

[teaisme]

do not begin brewing a yancha on an empty stomach !

heh funny I'm a contrast to this, yancha is actually one that doesn't upset me when drank with an empty stomach , just had a session early this morning (though not a jam packed one, wouldn't call it a light one though). Roasting and oxi seems about the same as yours (which makes me second guess the assumption that the roasting eased the negative stomach reactions).

Potent japanese greens, assams, darjeelings, some hmt (usually the lower quality ones) are a big no no for me though on empty stomach.

[BioHorn]

A family celebration saw us finishing the last of The Mandarin's Tea Room 2010 WuYi Dancong Old Bush ShuiXian.
+-8g in 50ml shuiping

This is one of the single best teas I have even savored. It says something when a tea is on it's second all-night steep and still continues to deliver a sandalwood curtain of flavor. Swallowing it is difficult as I would like to have the experience continue in perpetuity.

It seems the leaf has been transformed somehow into something beyond tea.

[David R.]

Potent japanese greens, assams, darjeelings, some hmt (usually the lower quality ones) are a big no no for me though on empty stomach.

For me, it is yancha, but not dan cong, and definitively assam, darjeeling or any kind of red teas. Matcha kind of does it too if I make it thick.

A family celebration saw us finishing the last of The Mandarin's Tea Room 2010 WuYi Dancong Old Bush ShuiXian.

This one is on my list, although I'll have to wait for the next pay check...

[Herb_Master]

Drinking Seven Cups 2007 Ye Fang - Wild Bush - Dancong

It is better than nothing, but not a patch on Imen's Dcs. Has a tendency to astringency before I can get enough out of it.
If I brew it less, then it more resembles a mellow aged oolong.

[BioHorn]

This one is on my list, although I'll have to wait for the next pay check...

Third all night brew continues to yield subtle woodsy toasty notes. Kinda like a 'smore

[David R.]

Impressive. Thank you.