Official what Oolong are You Drinking Right Now?

[debunix]

Another excellent session with the Organic Miyazaki Oolong Tea Kuchinashi by Yuuki-cha. Poised on the borderline between a typical green and a more typical 'green' chinese oolong tea, delicious delicate stuff. There is just a hint of red at the edges of the leaves, proving their 'oolong'-ness.

[Herb_Master]

IPT's Da Hong Pao

http://www.chinese-tea-culture.com/da-h ... -sale.html

1 whole foil pack in a 100ml Gao Jian Jun Zhuni.

5s, 5, 5, 7, 12, 25, 70

A very nice session - The roast provided a solid backbone to the first few infusions, which had a nice warmly mixed flavour that seemed in harmony with the roast. At once, warm and comforting but quite refreshing and invigorating.

The last 3 infusions started showing minerals and fragrance with a light fruity element with a subdued roast almost disappearing.

No complex layering of flavours, but a very enjoyable session.

[debunix]

A very pleasant oolong day: finished off the last of a pouch of Jin Guan Yin fall 2010 tea from Norbu, started some Diamond TGY also from Norbu, and then finishing with Lao Cong Quin Ti, Osmanthus fragrance Dan Cong from TeaHabitat.

[Cole]

Just finished drinking my 2011 "Spring" Si Ji Chun oolong from Tea Masters. Love the flowery hints of gardenia, honey flavors, and fresh "green" taste.

Very impressed with everything I've tried from Stephane so far!

[rhondabee]

A very pleasant oolong day: finished off the last of a pouch of Jin Guan Yin fall 2010 tea from Norbu, started some Diamond TGY also from Norbu, and then finishing with Lao Cong Quin Ti, Osmanthus fragrance Dan Cong from TeaHabitat.

How is the osmanthus fragrance Dan Cong? Does it smell peachy/stone fruit like real osmanthus? If so, I may have to buy some. I tried some Phoenix oolong from Hojo Tea recently and was so impressed by the fruity fragrance of the tea broth & the actual taste was nice & fruit-like after the 1st steep.

[Herb_Master]

Da Hong Pao brewed in my Hojo - Gisui Tokoname Red Clay - Kyusu

The first time I have tried this type of Yancha in the Gisui, and it works very, very well - I think it may become a dedicated pairing.

Drinking from my Cory Lum double walled Guinomi, BUT I need to try my - Gisui Tokoname Red Clay - Teacup - it may be more of an apt combination.

[debunix]

How is the osmanthus fragrance Dan Cong? Does it smell peachy/stone fruit like real osmanthus? If so, I may have to buy some.

It's a delicious tea, but I wouldn't mistake it for one made with dried osmanthus flowers.

[David R.]

Da Hong Pao brewed in my Hojo - Gisui Tokoname Red Clay - Kyusu

The first time I have tried this type of Yancha in the Gisui, and it works very, very well - I think it may become a dedicated pairing.

Can you specify parameters please ? These kyusu are rather large in general.

[Herb_Master]

Can you specify parameters please ? These kyusu are rather large in general.

200ml, good when I am thirsty!
I will try and capture a photo shoot some brew soon.

[wh&yel-apprentice]

Can you specify parameters please ? These kyusu are rather large in general.

200ml, good when I am thirsty!
I will try and capture a photo shoot some brew soon.

Can you also specify the more *important* parameters:

What type, producer of DHP, and how did you brew it, how much leaf&water?...

http://www.sevencups.com/tea_shop/Da_Ho ... _2009.html

Traditionally there are 3 types of roasting in rock oolong tea. Our other Da Hong Pao is considered medium toast, which is similar to the traditional taste. Recently, rock oolong drinkers want to appreciate the aroma of this tea with a less charcoal flavor. Baking the leaves at a lower temperature and for a shorter amount of time creates this desired flavor. Our Da Hong Pao Light Roast has a fresh flavor with a fragrance easy to enjoy.

http://hojotea.com/item_e/teapot02e.htm

Sujibiki or Gusui Nashikawa Natural Red Clay Teapot?

200ml = 7oz, the Sujibiki in this image is said to be ~8.5oz, though I would guess there are only 1 or 2 sizes of Sujibiki or Gusui Nashikawa being made?

http://www.flickr.com/photos/66242996@N08/6111891717/

^picture obviously is from Hojo's site

[Herb_Master]

Wow, a thirst for knowledge

1st The Da Hong Pao


One from a Canister on my tea shelf, labelled Da Hong Pao, the original packaging has long since been discarded. I have about 8 Da Hong Paos in the house at the moment 2 unopened, so it is one of the other 6. 4 of those are labelled, with accompanying supplier information available.

The remaining 2 of which this was one, were purchased from one of about 6 internet vendors, or 3 shops in Malaysia, some time in the last 3 years. It will most likely have been Jing Tea Shop, or Ebay Dragon Teahouse, or a shop in Penang 'Jing Yu Tong'.

It is a nicely mellowed roast about the high side of medium.

There are some nice, complete, whole leaves, and many broken leaves about 1/3 original, no Dust or fannings.

The Gisui is the slightly orange tinged Natural Red Clay.
The Hojo site shows Kyusu that are in Japan, I selected mine from the Brick and Mortar shop at the Gardens, Mid Valley Mega Mall, in Kuala Lumpur. It was the absolute smallest he had, bar one which I did not fancy. The others were all in the 250ml to 400ml range.

Here it is

in the shop before I bought it (handled a few of them, made my choice, then put back on the shelf to take a photo).

The brew, my scales need new batteries, I rarely use them now, so I don't know the weight. Filled the kyusu half full, shook the kyusu until they had settled and was then about 2/5 full. Started with 10 seconds, no wash a tiny bit weak, 2nd infusion 12 seconds (near boil - all the way) a bit too strong but wonderful 10s, 10s, 12s, very very nice, 18s good, 35 seconds fading and I had had my fill.

[Herb_Master]

Here, at Hojo's shop, Natalie is preparing some more tea for me.



The Gisui Kyusu and Gisui Teacup that I selected have been packaged for me. On the foreground of the picture you will see the 2 Kyusus and 2 teacups that I decided were not for me as good as the ones that I chose.

[guitar9876]

Drinking some of Norbu's Traditional Roast TGY grandpa style. Just got 500g of this tea to get me through the long haul of Winter.

[debunix]

Lao Cong Quin Ti, Osmanthus fragrance Dan Cong from TeaHabitat.

How is the osmanthus fragrance Dan Cong? Does it smell peachy/stone fruit like real osmanthus?

Drinking with more care tonight, I note definite strong osmanthus odor in the dry leaves. And there is some of that in the liquor and the odor of the liquid.

[Cole]

Wow, what a nice kyusu, Herb_Master! I haven't seen too many that were unglazed inside and out, and none that have looked as well-built as that one. I was going to save up for a nice yixing pot for my li shan oolongs, but you may have just changed my mind!

On an on-topic note, I just brewed up my favorite Dong Ding from Far Leaves as a cup of "comfort tea." Something about a bouquet of honey-splashed gardenias that instantly sets my mind at ease.