Wednesday TeaDay 4/14/10 Oolong, take it or leave it?

[cindyt]

Oolong everyday, I am basically addicted to it.

My favorite - dark roasted classic style Dong Ding!

[leiche2]

Oolong forever, especially the darker roasted ones.

And now I've got a hankering for a nice cup of Wuyi Ensemble while I work on revising my thesis.

[olivierco]

I have oolong tea occasionally

Kame Jiru Shi gyokuro this afternoon.

[iannon]

Oolongs ..mmm..so much variety. but i tend much more towards the greener ones. Really love the Taiwanese Li Shans and Ali Shans. enjoy a good tky too. Ive not ventured too far into the darker more roasted ones although i did enjoy the Taiwanese wuyi from floating leaves.
I tend to have my Oolongs in the evening and in the winter season more so than any other time..Spring and Summer are very Sencha-Centric for me!

[entropyembrace]

I really like oolongs and have them almost everyday. Lately I´ve been enjoying Taiwan oolongs since they´re mostly what I have after making an order from Floating Leaves Tea...Taiwan isn´t all green oolongs the special roast dong ding and muzha tiequan yin are quite roasty and the oriental beauty is nearly a black tea Though I enjoy the Farmer´s Choice Baozhong too which produce a light nectar flavoured infusion

[Chip]

Was an oolong freak until falling heavy and hard for sencha.
Still love a good oolong - roasted or greenish. I love it when their heavenly aromas fill the room during steeping before you even take the first sip!

Ahhh, another one falls for senchaaaa!

I used to begin everyday with black, then an oolong ... for years I followed this basic menu. Around 3-4 years ago, I decided to focus, and I mean really focus on GREENS, which was usually my 3rd, 4th, etc. tea of the day.

So, I have lots of oolong under my belt, and I definitely like the greener oolongs much more than the darker, whether more oxidized or roasted. I too love the aroma that fills the room from a great oolong!
These days, in the absence of good sencha (waiting for shincha) I have been having much more oolong, but not quite everyday.

[Chip]

Kame Jiru Shi gyokuro this afternoon.

I am happy to say, received Kame Jiru Shi yesterday! And began the TD accordingly!

Do you ever get a tea based on an exceptional memory of the last time you purchased it, only to be terribly disappointed. DEFINITELY NOT THE CASE, this Kame was as good or better than memory! It has been almost a year since I had this last, and wow, it is as good as I remember.

So, Kame to start the TD served up in Zuiho Uno Hagi Gyokuro set. SweeTea was front and center for tastings while Pyrit and Ceylon were visitos to the TeaTable.

Official Proclamation! Inspired by our ArtMom. OK, I have been negligent of our members who own "Western style" TeaPots! Therefore, this ENTIRE weekend (well, Saturday and Sunday!) will be a Western TeaPot show off extravaganza. So, you have several days to get some photos together of your English style, etc teapot(s) to show 'em off on TeaDay!!! Yeah, I will be a "participant" as well!!!

And long live the Queen, and all that ...

[edkrueger]

I was under the impression there were other countries in the west than England.

[AdamMY]

I was under the impression there were other countries in the west than England.

hence the "etc teapot(s)"

[tsusentei]

Here is my cup of oolong for the day. 09Sp Fushou Lishan.

So good in my cup~

[Seeker]

Really love oolong.
Have to take care about drinking it tho,
So not too often.
Really enjoy it when I have it tho!

Ancient Moonlight White in my cup now. Earlier, horai (yum!), followed by oku yutaka.

[artmom]

I'm so excited! I received my eight Maestro samples from Adagio today AND planted "my" tea tree for the Adagio 1000 tea trees promotion! I see lots of cuppa's in my future!

I was under the impression there were other countries in the west than England.

hence the "etc teapot(s)"

And, to quote Chip again,

"Western style" TeaPots!

Ed, I'm originally from Scotland and called them "English style" teapots--not meaning any disrespect to other countries. Maybe my name in Chip's post caused him to use that term!

I'll have to get my DH Ed to help me gather and photograph my teapots -- a lot of them are up high!!!

[blairswhitaker]

For MANY years I was strictly into green tea... now I love many types of tea... haven't met a GREAT quality wu-long I don't like. ( one of the worst tea's I have ever consumed was a rather costly organic main land China "Oriental Beauty", and yes I am even considering crap like supermarket brand bag tea, On that note a very good OB is something I consider to be one of the best tea's ever crafted).

As far as a favorite type goes I get into them all, darks, greens, heavy roasts, light roasts, fresh, and aged.

I am very curious about yuuki-cha's japanese wu-long anyone try it? I have had some kenyan and indian Wu-long's and was not impressed.

[Chip]

I'm so excited! I received my eight Maestro samples from Adagio today AND planted "my" tea tree for the Adagio 1000 tea trees promotion! I see lots of cuppa's in my future!

I was under the impression there were other countries in the west than England.

hence the "etc teapot(s)"

And, to quote Chip again,

"Western style" TeaPots!

Ed, I'm originally from Scotland and called them "English style" teapots--not meaning any disrespect to other countries. Maybe my name in Chip's post caused him to use that term!

I'll have to get my DH Ed to help me gather and photograph my teapots -- a lot of them are up high!!!

English TeaPot is a pretty common term used to describe the "traditional western style" teapot that I am referring to. I was careful to refer to "western style" through much of my post, but decided to end it with the "English" twist. Since after all, the tradition began with the Englanders.

ORRRR, maybe I was thinking of mine, which I am very anxious to share ... as it is decidedly English as you will see on Saturday.

Anyway, I think we are now all understanding what qualifies for this extravaganza.

I will bet ArtMom will start with a Black in the Maestro series!

[brlarson]

Was an oolong freak until falling heavy and hard for sencha. ...

+1 only, at this point I like oolong and Japanese greens equally.

Shui Jin Gui with breakfast, and Tsuru-Jiru-Shi with lunch today.