Official what Oolong are You Drinking Right Now?

[ethan]

mageta, Did you notice the temperature range MT suggests? Makes for a very sweet tea if you go that hot.

[debunix]

Tie Luo Han from Norbu, which is growing on me. It does take a little bit of care to show it's best, and last night's leaves are still giving delicious stuff. Trying to figure out why I am enjoying it so much: it's not especially sweet, it's definitely spicy, there is a bit of a floral note coming through, a little earthiness, and it's simply delicious. The hard part today is waiting long enough.

[teanovice78]

I've been drinking a nice roasted tie guan yin that Ethan hooked me up with. It's my current favorite. I keep experimenting with different amounts of leaves and different temps in my gaiwan. It's amazing how much the leaves expanded after a few infusions.

[AdamMY]

Technically not drinking it now, but will when the kettle boils...

Chun Go Hyang- Hwang Cha.

The dry leaves of this tea smell incredible!

[teanovice78]

What is the ideal temp for brewing oolong? For steeping time I usually do 45sec to 1 minute then for each infusion I may add 10 sec or so. I do a rinse before all of this though.

[debunix]

I don't think there is a universal temp for all oolongs. I start most of mine at 205, but some more aggressive Wuyi and Dancong may start at 185 or 195 for 1-3 infusions before going up to 205.

[teanovice78]

Debunix, how long do you do each of your infusions?

[debunix]

Depends on the tea, how tightly packed, the vessel, & my mood.....10 seconds to 1 minute to start.

For a rich mouthfeel with a fine TGY, lightly packed in the gaiwan (probably quite a bit less than 1 gram per 1 oz/30 mL) because I'm anticipating only enough time for a few infusions, maybe 1 minute.

For a deeply roasted Taiwanese TGY, that has previously threatened significant bitterness, and thickly packed into the gaiwan (maybe 2 grams per oz/30 mL), 10 seconds to start.

[debunix]

Theif poop: 2007 Zei Shi Dan Cong from Tea Habitat. Lovely, as always, brewed in a tiny cheapo yixing pot.

[the_economist]

2011 High fire Shuixian from Tim
Thick and oily! Really nice throat feel and great yun.

[brandon]

Bit of a mess after 07 Bei Dou, 09 San Yin. Pu later?

[bagua7]

Now that spring has already peaked and with temperatures already soaring I am fully immersed in Taiwanese oolongs. Enjoying a lovely Qi Lai Mountain tea from zen8tea.

[jayinhk]

"Honey Orchid" dancong straight from Chiuchow. Amazing deal (118 RMB for 500g including shipping to my door). I had to try some immediately. Dry, I smell grass and some fruit. Infusion 1 and I taste lychee and musk melon. Good returning sweetness too. Really an excellent deal.

[Herb_Master]

Now that spring has already peaked and with temperatures already soaring I am fully immersed in Taiwanese oolongs. Enjoying a lovely Qi Lai Mountain tea from zen8tea.

Spring

Aah! you are an antipodean

Fortunately my seasons correlate with those in guangdong, fujian and taiwan.

[jayinhk]

Not sure if the Phoenix Dancong has more caffeine than the other teas I've tried, but it gets me moving! I really like this stuff. Trying a higher grade sample from the same vendor. Less intense flavor, but also less rough and more consistency in terms of appearance.