Official what Oolong are You Drinking Right Now?

[tenuki]

70sbaozhong.png (122.68 KiB) Viewed 1941 times

A wonderful '70s Baozhong from Stephane at Teamasters blog I started saturday during a teageek party. Expensive, but really special. I did something a bit out of character - I used my regular green baozhong pot, and I really like the result. This picture is from day 4. I have no idea how many infusions, this one was from overnight though, not a trace of bitterness, wonderfully sweet and thick echo of the first 10 more intense and complex infusions. I'm shocked this tea is still going, the 90s baozhong dropped out yesterday. Another suprise, the old leaves unfurled to fill the pot.

[MIKE_B]

Drinking generous cups of 1990 Tie Luo Han from Thechineseteashop. I love the aroma of this stuff. Vanilla.

[puerhking]

2011 Spring Si Ji oolong from Hou De -

This has definitely oxidized given its green nature and the flavors have changed. The florals have become muted, yet it still delivers a nice cup of tea.

[blairswhitaker]

shui jin gui from mad monk tea, a dense and robust cup right here.

[debunix]

Last night, a marvelous first session with Shui Xian - 2011 Spring Wu from Norbu. I didn’t take notes, too busy doing several other things at the time—but a discussion in another topic Da Hong Pao came immediately to mind

Really good DHP should be as crazy as combining hard rock music (intense roasted notes), with gospel (floral finish).

This tea felt just like that—overtones of bittersweet chocolate, earthy/toasty/deep/dark grounding the high fruity/peachy/floral notes. Wonderful stuff, accompanied by many deep happy sighs.

This afternoon, I enjoyed some Mi Lan Dan Cong, also from Norbu, lighter, more floral, very distinct. This evening, however, back to the Shui Xian: finishing a small sample of "Competitian Shui XIan" from Jing Tea Shop, a similarly wonderful yancha, that, like the Norbu version, has that beautiful combination of floral/fruity and toasty/earthy yin/yang. Mmmm.

[AdamMY]

Winter 2011 Organic Baozhong from Teamasters. I need to place another order from him.

[etorix]

Spring 2012 Jinxuan Oolong from Zhu Shan from Teamasters

Hand harvested on March 27

almost blue leaves that have little of the typical aroma i associate with Taiwan teas, first time trying oolong in a gaiwan, my first fresh oolong too

hm, he says he

Brewed competition style: 3 grams for 6 minutes in the white competition set.

http://teamasters.blogspot.co.uk/2012/0 ... m-zhu.html

now to find such a set in UK

[debunix]

This topic dropped surprisingly far down the active topics pages.....I know I'm not the only oolong-a-holic hanging out here....

Today, some Tie Guan Yin, green-style fall tea from Norbu; yesterday, 2010 Fall Lao Tai Di (Old Plantation) Qing Xin, deep roasted tea, also from Norbu. Deep roast, light green, deep fruity, and cycle again....

[Poohblah]

"Jade Oolong" from the Tea Market. It was a gift to me. It's... ok. I'm not a big fan of greener oolongs.

[AdamMY]

Red Blossom Heritage Rou Gui.

[debunix]

Norbu's White Oolong, first time in a while. Due to a minor oversight, brewed in a mug, but successfully.

[etorix]

Iron Buddha (Tie Guan Yin) from CantonTea .. 10g Sample

Spring 2011 Xi Ping Village, Anxi County, Fujian province.

stuffed in my 180ml GeneralsHat yixing, and they be sold out now

creamy, good start to the week

[MIKE_B]

High fired TGY from The Mandarin's Tea Room.

[debunix]

A really nice blend of the end of a pouch of Tie Guan Yin, and a bit of the White Oolong, both from Norbu, that was freshly opened this weekend. Very very nice.

[MIKE_B]

'08 ShuiXian Dancong from The Mandarin's Tea Room.
I wish I had more than one sample of this. It took me a few infusions before I started to figure out this tea. I'd like another try (or two or twenty) with these leaves.