Official what Oolong are You Drinking Right Now?

[DVS]

Tea Gallery 2009 Phoenix oolong

[the_economist]

Wow you still have some of that left? This is the Fenghuang Shuixian? It was my first knockout oolong

[DVS]

Wow you still have some of that left? This is the Fenghuang Shuixian? It was my first knockout oolong

I am not sure. I was just given a small sample. The tea was very sweet with a nice dark fruit flavor. This Phoenix oolong was a little more roasted than a typical one you would find.

[debunix]

Almost finished with the last packet of Norbu's 'White Oolong--from Jenai, Taiwan. Mmmm lovely sweet floral delicate. Will be so sad to see the end of this one.

[minor_glitch]

Tonight I'm trying a dark roasted Hutou Yan Shui Xian from Five Star Tea. Got a sample of it from Andrzej. It's very... toasty? Kind of like oolong's answer to hojicha. Wonderful and comforting for a cold night!

[debunix]

A pretty close to perfect tea moment: Hawaiian oolong, fruity and sweet and fantastic as always, brewed in a Seong-Il pot and enjoyed from my Suzuki steel glaze cup, with cooling assistance from a Petr Novak Yuzamushi. Mmmm.

Sadly, only a couple more sessions in that tin.

[brandon]

Flight of left over Wuyi oolong before breakfast.



First to die out is 2007 Bei Dou Yi Hao.

[wojtekitek]

>>Brandon

what a beautiful Shui Ping teapot lying on this white plate.
I love its shape harmony.

[brandon]

1950s Shui Xian, for my tummy.



Chasing down last of high fire 2011 Shui Xian.



Medicine and old wood. The perfect cup.

[TIM]

The Patina is doing excellent on that blue B : )

[trent]

Brandon - where/how did you get the pot in the back repaired? (I broke the spout on one of my favorite pots)

[JRS22]

2010 handmade shui xian from EOT. 9 infusions so far and still delicious. This is not tea for a day crowded with appointments as it's good for so many infusions.

[the_economist]

Nice session with good SX and new tetsubin seeing first use.
Woody, just a little sour, with lots of minerals

[brandon]

"50% Roast" Anxi Tie Guan Yin

[jayinhk]

Thai high mountain oolong #12: a hybrid from Alishan, TW that has been grown in the Thai highlands for around a decade I believe. Dad brought this stuff back from Bangkok.

The 'hybrid' part puts me off a little, but it's actually very enjoyable and the range of flavors I've been getting (classic TGY, musk melon, roasted rice, horses (!)) is staggering.

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