Surprise at people liking cool tea - what about Oolong

[gingkoseto]

Severe thread drift

Some say one way to examine a tea is to taste it at different temperatures. Presenting various fragrances at different temperatures means the tea has a broad range of rich flavors. But I seldom really "inspect" a tea in this way.

Intuit, I can still see the picture I posted. Am I the only one seeing it I think I posted ghost picture in the past too

The picture shows a man hit a big bag to the ground. The bag is filled with tea leaves. This is an essential step in making modern tgy but is not used in traditional processing. After this, most red rim is removed. Some people will further remove all red tissue from each leaf and some don't.

[silverneedles]

"Surprise at people liking cool tea"

why?

not everybody likes seinfeld

i dont like to get my mouth burned
plus as kymidwife said, at low temp some teas i like better: some black teas i brew and drink at lower temp because they're not as harsh and have a better flavor profile for my like. oolongs as well, i can enjoy the aroma better.
tho i dont use tasting cups aroma cups or such.

[Komsip]

Depends completely on what tea, but this is oolong forum so:
If I make big pot/informal slow brewing, for having along with food at a food table with several people, which I almost only do with Dongfang meiren (Oriental Beauty) or cheap Tie Guanyin, I most often just preheat the pot (glass, ceramic or porcelain), sometimes lazily with just hot tapwater, just to make it less cold so that the water won't get a drastic fall in temperature which could make the tea taste weird and get cloudy.
Of course at such an occation, heating teacups is unpractical and doesn't happen, and I'd use bigger cups than in a gongfu session, something like 150 ml (5 oz) cups, which is even bigger than some of the pots I use for gongfu session, so the tea won't cool down as fast anyway.

In gongfu session however I most times preheat carefully both pot and cups and faircup if I will use one. The pot will even get to stand filled with boiling hot water as i pour some over it so that the heat penetrates the walls properly.
With some teas and depending on how I feel, I might drink some cup even after they have cooled down, at other times I'll just pour it out.
I don't like drinking very hot tea though, and don't go for the tea as soon as I have poured it out, and I slurp it properly, both because it tastes more that way and because it makes you not get burnt. If I get burnt then the whole session is ruined because I can only feel aroma but no mouth flavor anymore for the rest of the session, and only the strong aromas that travel up to the nose quickly.
I feel that some teas; dancongs (specially the honey orchid, yulan orchid, snowflake, big black leaf), green tie guanyin, greenish oolongs overall, don't taste good at all if they have gone cold. Greenish ones because they just taste simply bad in that state, dancongs because they have such light aroma and flavor, that I can't feel most notes of aroma in them in that state.
Da hong pao and hard roast Tie Guanyin are however pretty enjoyable even in room temp.
But overall when it comes to oolong, I think it tastes best while it's still hot, just not still steaming hot. With my very tiny cups (20 ml), that I use for gongfu session I usually wait 15 seconds or so before drinking out of them, then they're still hot but not scalding. I find that using a 100 ml (3.5 oz) zisha pot is good size so that I can drink up the tea before it gets cold, then I might wait a while and then heat the pot from the outside first before I do the next brew.