Official what Oolong are You Drinking Right Now?

[茶藝-TeaArt08]

Today's pour:

2013 Spring Wenshan Baozhong tea. This tea is the leftover from the the World Origin Tasting Tour brought to the expo by Thomas Shu. It's a high quality baozhong （包種), dry leaves are bright and green with no excess stems, wonderfully fragrant. I pour it today on intuition and follow the tea; it easily stretches 8 rounds before I settle to other tasks. The liquor is a rich golden color for so light a tea. The flavor is rich, a balsam/vegetal tinged sweetness with soft/subtle cream/nutty undertones, carried over with delicate floral high notes, a truly wonderful tea experience.
I pour 8 grams of bright leaf in a 150 ml Taiwan stone xishi teapot, with 93 deg. C filtered water, and Lin's glazed cups. Each round the smell cups stay fragrant and sweet.

I'm going to have to order more.

[debunix]

Two different TGY today: a darker charcoal roast from Norbu, and a lighter 'medium roast' from Mountain Tea. Enjoying them brewed up in teawares from Petr Novak, and drinking from a Seigan blue Hagi. Tea happies.

[debunix]

Afternoon medium roast TGY from MountainTea, in a Seigan blue Hagi

[tenuki]

some SX

[edkrueger]

Had some 2010 Dong Ding Co-Op Competition Oolong. Some images here.

It was the best DD I've had in a few years. The roast hits the sweet spot: not too much not too little.

[debunix]

Sounds delicious. I've been drinking a fair bit of oolong with varied roasts recently--most of the time I stick to the very light green style or quite deeply roasted toasty versions--and it's been quite interesting exploring the in-betweens.

[gasninja]

Autumn 2012 old tree TGY . I normally do not like/drink oolongs that are this green. But I could get used to drinking this. I don't think my wallet could though.

[debunix]

Bai Yun yunnan oolong from Norbu--a pleasing plummy fruity followup after the Ye Fang Bai Cha earlier today.

[saxon75]

Starting the morning by finishing off the last of my spring 2013 Alishan from Mad Monk. Floral and fruity, so nice.

[Muadeeb]

Starting the morning by finishing off the last of my spring 2013 Alishan from Mad Monk. Floral and fruity, so nice.

I just had that same one this morning!

[seollasido]

Starting drinking the Winter Lishan Huagang from OriginTea, and it turned into a tasting session with the three winter Lishan (Huagang, Cuifeng, Cuifeng light roast) thrown into bowls and slurped.

I really really enjoyed the Huagang. Extremely nice silky, thick texture (egg whites!), subtle flavor that I feel like comes around as it evaporates from your tongue and mouth. Floral aftertaste from the back of your throat that turns into something more nice and nutty. And extremely, extremely, long lasting huigan. And it doesnt get crazy unpleasant even after you let it steep for a long time.

The mouthfeel I got from the Cuifeng light roast was really nice. I feel like for the Cuifengs, the fragrances you'd normally get from the Huagang just comes out of the liquor instead to a certain extent (not sure exactly how I'd describe it).

It was a fun exercise, I'm excited to do more of them in the future

[etorix]

Gui Fei Oolong from taiwanteacrafts

a free sample of a "bug bitten" Spring 2012

sweet, very roasted

[茶藝-TeaArt08]

Beneath a gun-metal sky, breezes sway branches and sift hanging chimes along the sun-bleached fence wood beyond the tea room window. Once again, I sip the "Taiwan Best" high mt. wulong I received in Taiwan from a friend in Gaoxiong. However I take time pouring it in three separate pours of 6 rounds per pour. The first pour is in my Shimizu Ken, 130ml, reduction fired, Sado clay kyusu. The second pour is in my Andrzej Bero, 70ml red clay, unglazed teapot. The third pour is in a Lin's (Aurilia) Ceramics' 100ml small glazed teapot. I use a formula for the grams to make the experiment more or less the same (pot volume in ml divided by two, times(x) .10= amount of leaf in grams..ex. 150 ml pot divided by 2= 75...75x.10= 7.5 grams). I use the same filtered water poured at 95 deg. C, with same steep times for each of the three brewing vessels. It's always curious and wonderful how each pot accentuates different qualities in the same tea.

[AdamMY]

Just finished a session of Lishan Cui Feng light roast from Origin tea. Not sure what year I had, I think 2012, because I am not sure I have ordered recently enough to get 2013 teas.

[puerhking]

2013 FL Lishan -

Subtle and nuanced. Seems a little less complex than last years, but I haven't had last years in quite a while. Plus they open up a little as time goes on. Tasty none the less.