Official what Oolong are You Drinking Right Now?

[debunix]

Just opened up the new package of Hwang Cha from Hankook. Mmmm.....as good as always. I went to several shops in Koreatown on this trip, to scout out local offerings, but there was not a lot of variety to be found. So I'll probably follow up this batch with some of the good-looking online resources discussed in this topic and elsewhere.

[iannon]

Some cozy tasting BanTianYao Yancha from Puershop

[Chip]

Yay, I can post here for a change ...

Rou Gui from IPT's http://www.chinese-tea-culture.com/ with the Mrs. in the shadow of Fuji!
Seong-il wares ...

First crack at it, some TeaExperiments forthcoming.

[debunix]

Cool change of pace.

[BioHorn]

Woooo...Chip is drinking oolong!

[Herb_Master]

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!

Hojo's Kyusus are not cheap but very well made. He selects them for the impact the clay has on the tea liquor so are almost exclusively unglazed.

I have the Gisui Tokoname Natural Red Clay, and a Shigaraki. He also has Kyusus made from modern style Tokoname Red Clay, Banko Purple Clay, Sado Mumyoi Red Clay, Sado Reduction fired (Black) and sado Oxidation fired (bright red).

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

[David R.]

Thanks HB for the precision HB, I reply late because I am actually in London right now, enjoying great exhibition of Chinese ceramics in both British Museum and Victoria & Albert Museum, and lovely teas at Postcard's.

For information, Gisui teapots may be replaced in the future. Akira Hojo is testing a new japanese clay which is supposed to work very well with dan cong / yancha. He is also going to Wuyi in the beginning of 2012...

There is a good chance I am going to visit KL during a one week stay in Malaysia next February.

Cheers.

[Herb_Master]

There is a good chance I am going to visit KL during a one week stay in Malaysia next February.

Cheers.

I may be there for the last week of Jan and first 2 weeks of Feb

[Chip]

2nd attempt at IPT's Rou Gui today. First attempt was lighter amount of leaf than TCers was recommending, 1:1 ratio. The result was good, but I could tell it could use more leaf ... so today increased to 4 grams to 3 ounces. Better. I sensed Rou Gu character beginning to surface.

But next time I will try more leaf again.

[wh&yel-apprentice]

2nd attempt at IPT's Rou Gui today. First attempt was lighter amount of leaf than TCers was recommending, 1:1 ratio. The result was good, but I could tell it could use more leaf ... so today increased to 4 grams to 3 ounces. Better. I sensed Rou Gu character beginning to surface.

But next time I will try more leaf again.

Use the 'double up' technique, start with a larger capacity teapot and keep adding more and more leaf to the same brew session.

Are you doing Gong Fu style, boiling water, very short infusions of 10-20seconds like you see in videos? Try that one session, then the next session experiment with lower temps and longer infusions.

Depending on how roasted it is, I tend to not throw out the initial 'wash' as while more dilute than further infusions, you get both a combo of clean heavy roasted flavor along with ...at least to me, the most strong pure "tea" flavor/aromatics> which is closest to how the tea leaves smell inside a bag/container.

[AdamMY]

2nd attempt at IPT's Rou Gui today. First attempt was lighter amount of leaf than TCers was recommending, 1:1 ratio. The result was good, but I could tell it could use more leaf ... so today increased to 4 grams to 3 ounces. Better. I sensed Rou Gu character beginning to surface.

But next time I will try more leaf again.

Use the 'double up' technique, start with a larger capacity teapot and keep adding more and more leaf to the same brew session.

Are you doing Gong Fu style, boiling water, very short infusions of 10-20seconds like you see in videos? Try that one session, then the next session experiment with lower temps and longer infusions.

Depending on how roasted it is, I tend to not throw out the initial 'wash' as while more dilute than further infusions, you get both a combo of clean heavy roasted flavor along with ...at least to me, the most strong pure "tea" flavor/aromatics> which is closest to how the tea leaves smell inside a bag/container.

If you are brewing Yancha the way many of us on the forum do it, there shouldn't be room to add more leaf.

[MIKE_B]

Drinking 2010 Alishan Jin Xuan from Seven Cups that arrived today.
I find it fruity and sweet but very subtle. No bitterness at all.
On my second steep now, stronger than the first. I think I could have used more leaf. But, still, very delicious and refreshing with a pretty good caffeine kick.

[David R.]

There is a good chance I am going to visit KL during a one week stay in Malaysia next February.

Cheers.

I may be there for the last week of Jan and first 2 weeks of Feb

That's the period when I should be in Japan. I'll spend one week in Malaysia on my way back. I'll write you a MP when I have more details on the very day of my arrival.

[gasninja]

4 gram 70s pin lin and 3 grams of 81 dong ding in a 115 ml yixing. Finishing up the end of both teas. They go together quite well as they have similar flavor profiles. Big carmelized fruit.


wow 100th post

another mile stone in my intrepid journey through life

[siae]

"Premium Tie Guan Yin of Anxi" Autumn 2011 Oolong Tea of Fujian from Yunnan Sourcing.



I haven't tried many TGYs but this is by far the best. The flower aroma is incredible

(I think I overdid the leaf amount slightly)