Official what Oolong are You Drinking Right Now?

[Chip]

A break from shincha, Li Shan from MountainTea.com who I met at the WTE.

[SilentChaos]

Mystery Alishan from Zhong Pu Town. 10g/90ml. Okay-ish for 3 - 4 infusions...then mostly just bitterness thereafter.

[sriracha]

Switching from green to oolong...Yunnan Sourcing's Jin Guan Yin.

[puerhking]

2012 Spring Shanlinxi from Floating Leaves -

Eggy, floral with some low herb notes and nice mouthfeel. Tasty.

[Antihero]

1990 San Hsia Hung Shui Oolong from Tea Maters. Very smooth and sweet!

[kyle]

Shiuwen at Floating Leaves just got in a bunch of new 2012 high mountain spring oolong. I sampled quite a few at the shop the other day. Lishan and Ali Shan were quite good as was the new batch of Taiwan Wuyi. But...what I am really digging is the new Muzha she brought back! Also, tasted some excellent aged Baozhong and had to pick up a bit more Shui Xian. Floating Leaves = Old Faithful.

[tortoise]

I've been drinking for the last 3 days, from one small pot, a 2011 old bush Wuyi from Mandarin's Tea Room. As always, quality is exceptional. This one was quite bold if almost harsh on the first few infusions -- even with very quick steeps -- but at the 3rd infusion, and really the 4th-through 8th, the tea mellowed deliciously while retaining all of the body and presence of flavor for which this vendor is especially renown. I have really wrung these leaves out over several days and I think I'm finally ready to move on; but I love that first cup in the morning after steeping overnight.

[debunix]

Drinking from a batch of 2011 Xiao Hong Pao from Norbu, started last night, and continuing this morning. This tea has a slight harsh astringency that comes through in the early infusions, and so those require quite careful timing and often a bit of extra dilution for my tender palate. But now I'm past that phase and on to the fruity/spicy/earthy classic Wuyi phase--way to flavorful to be 'sweet water' but heading that way. So nice.

[AdamMY]

Teamasters Oriental Beauty. Hitting the spot today. Brewed it a little lighter, and its just gently malty.

[debunix]

Not right now, but earlier this afternoon: Mi Lan Dan Cong oolong from Norbu, just enough astringency and edge to help keep me awake during a difficult meeting, but earthy and plummy enough to help me not lose it when the discussion dragged on and on. That's a lot to ask of a tea, and it rose to the occasion well.

[tenuki]

Very Lovely™ Li Shan from FLT - I have to say, this season's gao shan are yummy.

[debunix]

Another oolong this evening, some 2007 Po Tou, ginger flower fragrance Dan Cong from Tea Habitat. Brewing in a dedicated small yixing pot, and from a Greenwood Studios shino teacup, it takes things to a whole different intensity level vs the very pleasant but not so dramatic Mi Lan from Norbu I was drinking earlier. Mmm, Dan Cong.

Didn't put enough M's in the first time.

Mmmmmmmmm.......Dan Cong.

[debunix]

Another day, another TeaHabitat dan cong: Honey Orchid. Drinking from my Eiichi 'Mojave' cup. In this deep cup, the hot-brewed tea is comfortable to drink because it doesn't rise high enough to heat all the sides to an uncomfortable degree. And it acts as a nice aroma cup....



Mmmm....dan cong.

[MIKE_B]

Late night tea with '10 Wuyi dancong shuixian from The Mandarin's Tea Room.
Ridiculously good yancha. Killer Qi.

[debunix]

Ridiculously good? sounds excellent.