Top quality oolongs for bottom dollar!

[Tead Off]

It's an attention grabber... but enough chit-chat. I'm sure that someone of your expertise level must have some information of actual value to contribute to this thread?

I thought I just did. Please re-read.

[AdamMY]

I'm just spitballing here, but perhaps there is less Value offerings in Bangkok as more people drink tea and are exposed to high quality tea. That might cause the pricing to become more standard and better reflect actual quality.

Sometimes you can get great value for things if the person you are buying it from doesn't know what they have.

Not that I'm saying the Tea Gallery or any other vendors listed here do not know what they have, but perhaps its more they need to price it there so they can get people to buy it more regularly.

[tingjunkie]

Here's another new found favorite of mine- 1991 Charcoal Roasted Ali Shan from Camellia Sinensis. At $48 per 100g, you may not initially think it's a steal, but when you stop to think it's been re-roasted about 20 times, the age and labor costs start to build. I once paid about 4 x more for a 20 year Dong Ding which was processed similarly. The Dong Ding was superior, but this Ali Shan is a close enough second that the price becomes excellent in my book. Great flavor and a really excellent calming, happy qi.

Our NYC tea group thought highly enough of this tea that we did a kilo+ group order recently.

[TokyoB]

Here's another new found favorite of mine- 1991 Charcoal Roasted Ali Shan from Camellia Sinensis. At $48 per 100g, you may not initially think it's a steal, but when you stop to think it's been re-roasted about 20 times, the age and labor costs start to build. I once paid about 4 x more for a 20 year Dong Ding which was processed similarly. The Dong Ding was superior, but this Ali Shan is a close enough second that the price becomes excellent in my book. Great flavor and a really excellent calming, happy qi.

Our NYC tea group thought highly enough of this tea that we did a kilo+ group order recently.

I think Camellia Sinensis generally has the best prices and some top quality teas, including a broad selection of aged teas. Lots of teas I haven't tried yet though. Did you or your group like any other CS aged or roasted teas? Thx!

[tingjunkie]

The group only tried the '91 Ali Shan Charcoal, and the '68 Bai Hao. We loved the AS obviously, but not so much on the BH. To be fair, the BH is intended to be a subtle, restrained tea with focus on qi. Generally speaking, as a group we're not exactly in to "subtle."
*Edit* With this conversation as inspiration, I went back and had another session with the '68 BH tonight. I must say this tea grows on me more with each time I try it. In a conversation with one of the owners of CS, he described this tea as something akin to appreciating the wisdom of an old man. I think that's a fitting description. If you are looking for subtleties and have enough patience, this tea can be rewarding. The qi is clearly evident, but it is a zoned-out, sleepy energy to be sure. You really have to be in the mood for it, and ready to go to bed right afterwards!

I myself have also tried their '87 Hualien, and the '95 Dong Ding. In my opinion. The Hualien wasn't bad, but not at all memorable either. Further experimentation is needed before I could give a final evaluation. The Dong Ding was very nice -great sweetness and complex flavors (cocoa, coffee, caramel) in the first several infusions, as well as some very nice happy qi. The biggest drawback in comparison to the '91 AS is that the later infusions did not develop nearly as well. With the AS, I can go for 8+ infusions (including some overnight infusions) and still enjoy finding great flavors and nuances in each. After about 4-5 inf, the Dong Ding was only giving me slightly bitter ghosts of previous glory.

I also just tried some non-aged oolongs from Camellia too. All were very good quality, but for me the standout after one round of each was the Anxi TGY 2 Autumnal. Smelled just like honeysuckle, and tasted of exotic flowers and papaya. Nice long aftertaste too. At $18 per 100g, I think I may order more.

[Tead Off]

I'm just spitballing here, but perhaps there is less Value offerings in Bangkok as more people drink tea and are exposed to high quality tea. That might cause the pricing to become more standard and better reflect actual quality.

Sometimes you can get great value for things if the person you are buying it from doesn't know what they have.

Not that I'm saying the Tea Gallery or any other vendors listed here do not know what they have, but perhaps its more they need to price it there so they can get people to buy it more regularly.

There is plenty of very drinkable tea found all over the world now with prices that are also affordable. But, there are also levels of tea that people like you and I are never going to see or buy because they are either not available to us or they are very costly. So, what we are left to discuss here is the tea available from online sellers. Some of the best teas I've had are not sold online. So, for me, it's pointless to discuss them.

I have found that Tea Masters who are selling tea know what they are buying/selling. It's not a question of 'not knowing what they have'. Top grade teas have willing buyers here in Asia. They will pay through the nose for great teas.

Value is a subjective standard. We don't all agree on this. That's okay. Can still discuss. All I was referring to was the fact that top grade and bottom dollar don't compute in my brain.

[wyardley]

Here's another new found favorite of mine- 1991 Charcoal Roasted Ali Shan from Camellia Sinensis. At $48 per 100g, you may not initially think it's a steal, but when you stop to think it's been re-roasted about 20 times, the age and labor costs start to build. I once paid about 4 x more for a 20 year Dong Ding which was processed similarly. The Dong Ding was superior, but this Ali Shan is a close enough second that the price becomes excellent in my book. Great flavor and a really excellent calming, happy qi.

I have a sample of what I think is the same one; had been too afraid to try it because it looks / smells so over-roasted. Decided to try some this morning; the taste isn't as bad as the smell, but I still think it's over-fired (and I'm someone who likes some pretty high-fired teas).

[tingjunkie]

I have a sample of what I think is the same one; had been too afraid to try it because it looks / smells so over-roasted. Decided to try some this morning; the taste isn't as bad as the smell, but I still think it's over-fired (and I'm someone who likes some pretty high-fired teas).

Are you sure it's the same tea? The first time I had it with the rest of the group we brewed using a charcoal stove/kettle, and no one thought it was overly fired even then. Could just be different tastes though.

[brandon]

Heh.
That charcoal water sweetened it up, more likely.
Try drinking straight clay/charcoal boiled water next time, its irresistible to me.

But I don't agree with Will on this really.

[cupioneer]

Here's another new found favorite of mine- 1991 Charcoal Roasted Ali Shan from Camellia Sinensis. At $48 per 100g, you may not initially think it's a steal, but when you stop to think it's been re-roasted about 20 times, the age and labor costs start to build. I once paid about 4 x more for a 20 year Dong Ding which was processed similarly. The Dong Ding was superior, but this Ali Shan is a close enough second that the price becomes excellent in my book. Great flavor and a really excellent calming, happy qi.

I have a sample of what I think is the same one; had been too afraid to try it because it looks / smells so over-roasted. Decided to try some this morning; the taste isn't as bad as the smell, but I still think it's over-fired (and I'm someone who likes some pretty high-fired teas).

Yep, same one. I thought it tasted like cookie dough.

[wyardley]

I have a sample of what I think is the same one; had been too afraid to try it because it looks / smells so over-roasted. Decided to try some this morning; the taste isn't as bad as the smell, but I still think it's over-fired

Are you sure it's the same tea?

I don't know. It's an indirect sample from a tea friend, but it's in a CC bag labeled 'Ali Shan 91 Charbon (Charcoal) Taiwan'. It's possible that the bag was reused or that we have different batches. The leaves are shiny-black, stiff, and feel brittle yet chewy after being brewed. The wet leaves smell acrid, and have the indescribable smell of tea that's had the bejeesus out of it. I did tease a few leaves into opening up slightly, but overall, the leaves are extremely stiff.

To me, the tea is either not as old as they claim (the color of the brew didn't really look like an aged tea to my eye either), or else had some flaws that needed to be covered up.

Obviously, everyone has different taste, so I don't mean to imply that your judgment is less valid than mine or anyone else's.

[tingjunkie]

From the physical description of the leaves, it sounds like the same tea. I would never describe the smell of the wet leaves as acrid though. For me, it's closer to the leathery smell of an old bookstore, perhaps with a little pipe tobacco thrown in for good measure. Both good things in my opinion.

I really do not have enough tea knowledge to guess at the true age of the tea, but all I know is that it leaves me with a very similar blissed-out qi to the 20 yr Dong Ding I've had (of which I can be pretty confident in the age).

That's tea for you though. One man's pleasure is another's poison. Also, just as with my '68 Bai Hao experience, sometimes our mood and expectations can really change the experience of any tea.

cupioneer- Now that you mention it, I can see the cookie dough comparison. I think it's the combo of a high "bake," with cocoa and toasted caramel notes. Damn... now I want a good chocolate chip cookie.