Official what Oolong are You Drinking Right Now?

[TIM]

1960's Shui Xian from The Mandarins Tearoom.

That's a daaaaaaaaaark brew. How does it taste? Is something like this periodically re-roasted as it ages, or does it just mellow out naturally?

It's on Day 4 and still going strong. It may have been re-roasted but not recently, as the roast on the tea was pretty mellow. That picture was the first or second steep which was done at less than 5 seconds. But then again it is 6 grams in my 50ml yixing.

If its been re-roasted, you would not have that aged taste like a sheung aged puerh.

[debunix]

Autumn Da Ping Rou Gui from jing tea shop this evening.

This is a very tricky tea. It’s color suggests a very light roasting, yet early infusions tend to an almost scorched bitter taste if not prepared with a very light hand (short/dilute infusions). But handled well, it gives light, sweet liquor with a deep spiciness that does bring cinnamon to mind, deliciously and delicately. Tonight I overdid it, packing my small porcelain korean pot so tightly the lid is almost lifted off by the unfurled leaves, and at this concentration, I’m still doing hardly more than flash rinses 6 or 7 infusions into it. I think it has enough for 15 or 20 infusions so tightly packed.

[Herb_Master]

1960's Shui Xian from The Mandarins Tearoom.

That's a daaaaaaaaaark brew. How does it taste? Is something like this periodically re-roasted as it ages, or does it just mellow out naturally?

It's on Day 4 and still going strong. It may have been re-roasted but not recently, as the roast on the tea was pretty mellow. That picture was the first or second steep which was done at less than 5 seconds. But then again it is 6 grams in my 50ml yixing.

If its been re-roasted, you would not have that aged taste like a sheung aged puerh.

Some interesting, possibilities here

The subject of Aged Oolong does not get extensive coverage on these boards.

Perhaps we could start a specific thread?

I would be interested to hear a few observations.

[debunix]

Very surprising that this slipped down to page 3 of the new posts--time to wake it up.

I started the afternoon with a decent but not exceptional sesson with Norbu's Jin Guan Yin (fall 2010)--not sure what was off but it wasn't as rich as it usually comes out, despite loading the kyusu heavily with leaf. Then moved on to a more satisfactory session with Po Tou Dan Cong, mmmmm. So sweet/spicy/floral good!

[teaisme]

loading the kyusu

are you using the small one from yukki?

[debunix]

I ended up with a 'spare' kyusu from Den's, their "premium sencha teapot", glazed inside, and early in use it developed some cracks--not crackling of the glaze, but apparent full-thickness cracks in both body and lid. At first I stopped using it as soon as I got another one, but then it gradually worked its way out of the cabinet and back into the rotation. Despite the unsightly cracks (I'd give it to one of my friends just getting started in tea but for those), it's just so darned handy that I can't keep it put away.

[tenuki]

2011 winter FLT Da Yu Ling.

I'm a bit underwelmed, if it says Da Yu Ling I expect a delicate but infinitely fascinating lady. This one is delicate at least. I'll give it another chance later to keep my interest.

[AdamMY]

The Mandarins Tea Room's 2008 Refined Fire Old Bush Shui Xian. Absolutely delicious. It is both light and heavy at the same time, while being strong and and powerful, while retaining a lot of wonderful floral and fruity notes.

[gasninja]

1990 old Bush Shui xian from thechineseteashop.com. not ar all what I was expecting the heavy roasting has turned this.into a totally different tea. Very unique anise flavor. Interesting not really what I was looking for but good in its own way.

A bunch of new 2011 hand made yanchas out at EOT.

[intelligen_tea_a]

Hi all. For my first post on this site, I thought I might skip the introductions and go right into it.

I'm drinking a 2009 Mei Zhan from Seven Cups Denver, in an yixing pot that I seasoned with this same tea. It is delicious and has held its flavor very well. The dry leaves have a very chocolatey aroma. The first steeping is very roasty, reminding me of a light-roast coffee. Subsequent steepings bring out a nice, medium-bodied, caramel flavor. Even later steepings render a fruity flavor that is typical of later steepings of lightly roasted Wuyi Yanchas.

It is a delightful little rock oolong. Unfortunately, the company no longer sells this tea

[rjiwrth]

Good Morning, Tea Chatters! It's been a long time and I've missed ya'all.

This morning I sampled Oriental Beauty "A" from Floating Tea Leaves. Shiuwen included this sample in my order...I'm so confused about Oriental Beauty. I was shocked to experience this tea's similarity to red tea. I was not expecting cocoa, which my first few infusions yielded. By the third infusion, I appreciated the subtle - very subtle - orange quality that wrapped around an interesting champagne on the back of my throat. This small sample provided numerous infusions full of flavor, with each distinctly different from the prior. I hadn't read up on OB, so for some reason I was expecting floral and citrus. I've over-dosed on high-fired Anxi and Wu Yi for the past 8 months or so and was looking for a change. Perhaps I brewed it incorrectly. I think I will purchase another and compare it to the amazing Yixing Red I still have from Mandarin's Tea Room <<<<my favorite place to order from and Tim has never let me down with his teas and recommendations. If you want to try some of the best red around, he's your man. I'm just perplexed at the similar qualities of this tea and the reds I've experienced.

Okay, that's my cup right now.

[rjiwrth]

2011 winter FLT Da Yu Ling.

I'm a bit underwelmed, if it says Da Yu Ling I expect a delicate but infinitely fascinating lady. This one is delicate at least. I'll give it another chance later to keep my interest.

Tenuki - I just received some Da Yu Ling from FTL's last week and I found it rather complex. I typically use more leaf than most and my infusions on this one were flashy to begin and after the 4th, I let the water and leaves linger for a good 80 seconds and it yielded me a good result. Let us know what your next experience is with that one. I'll be trying her Baozhong 2nd place and the Alishan sometime today.

[apolon]

I am drinking a 2010 high fired TGY from the mandarinstearoom. This is the best quality traditional made TGY I have tasted so far. Tim your selection of teas is superb, you have got my respect

[intelligen_tea_a]

I am drinking a 2010 high fired TGY from the mandarinstearoom. This is the best quality traditional made TGY I have tasted so far. Tim your selection of teas is superb, you have got my respect

Sounds delicious! I have only recently come across "traditionally" made tieguanyins. I just bought 50g from Intelligentsia Coffee and Tea, and I'm really looking forward to trying it. I've heard that the winter 2010 product from Taiwan is exceptional...

I'm currently drinking a Da Hong Pao 2011 from Seven Cups, in my thin-walled, 4oz yixing pot. It is delicious! I just finished the fourth steeping and I'm getting psyched up for number five!

[gasninja]

1990s TGY from thechineseteashop. This tea has not been heavily reroasted (if at all).This tea has got what i'm looking for in an aged oolong. It has that ripe peach taste that taste that I love .There is a slight sour tang and slightly dries your mouth alittle but it is not bad enough to make the tea unenjoyable.