Aug 26th, '13, 16:27
Posts: 2228
Joined: Jul 22nd, '09, 10:55
Location: Capital of the Mitten
Been thanked: 1 time
by AdamMY » Aug 26th, '13, 16:27
Wedding week madness is finally over, and I have gotten back to my place, but in desperate need of energy. So bringing out the big Dog's: Origin Tea Private Collection 102K Da Yu Ling.
Private Collection 102K Da Yu Ling by
Adam Yusko, on Flickr
After first infusion:
Private Collection 102K Da Yu Ling (1) by
Adam Yusko, on Flickr
This is an absolutely incredible tea. I might be going out on a limb here, but this might be in my top 5 teas of all time... (I might need to actually make that list).
Aug 27th, '13, 22:18
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Aug 27th, '13, 22:18
Ok, technically not drinking right this second, but this afternoon I had a nice session with some Imperial TGY from Yunnan Sourcing, another mellow tea for a rough day at the office. Now pondering the next tea and stuck on the question of oolong vs puerh: it's been that difficult of a day!
Aug 29th, '13, 19:46
Posts: 192
Joined: Feb 16th, '12, 13:41
Location: London England
by etorix » Aug 29th, '13, 19:46
tonight some Alishan: Zhang Shu Hu . 2013 Spring . from Origin
[whisper] not in the OTTI [/whisper]
the final 10gm [roughly] in the sample i got pre-otti, with a few others from Origin
pre-rinse, let-soakabit, then not-boiling, in my split-hat yixing, twice .. then into my 500ml faircupthingy
normal day, familiar rich Taiwan aromas, mmm
guess i need some training in analytical taste-descriptions, but i like this one
and now its all gone
well, no actually its prolly got a good few steeps still
Aug 30th, '13, 17:34
Posts: 139
Joined: Jan 16th, '13, 15:23
Location: Netherlands
by NPE » Aug 30th, '13, 17:34
Tie Guan Yin from Teaspring. I was not blown away by it initially - actually found it a bit flat... until by chance it encountered the magical teaware combination: a small unglazed Petr Novak shibo and a Bill Perrine yunomi. All of a sudden it is WHAMMM!: full flavour for infusion after infusion. Scrum!
Aug 31st, '13, 12:38
Posts: 1144
Joined: Jul 10th, '13, 01:38
Location: Japan.
by William » Aug 31st, '13, 12:38
Some Tie Guan Yin - superior, 2012. Quite good.
Aug 31st, '13, 15:50
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Aug 31st, '13, 15:50
A variation on a theme today: enjoying more high-mountain oolong cold brewed, but this time not one of the very green versions--a medium roast Alishan from Norbu. Just a light base roasted note, and very tasty overall. Enjoying it from my 'Mojave' cup--from TC Hagi SSO #18--the big volume is just right for a long cool draught.
Still hot here today, so it will be cold brewing all day long. The new kettle will have to wait until tomorrow.
Sep 1st, '13, 05:24
Vendor Member
Posts: 3124
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
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by jayinhk » Sep 1st, '13, 05:24
Aged Baozhong from SilentChaos (aka OriginTea). This is fancy stuff he brought me when he visited HK. My first roasted and aged BZ, and it appears to be a good example. More dirty bubbles than I'm used to for a non-pu erh, but it definitely has interesting roast flavor and a bouquet unlike anything I've tried before. I guess it could indeed be described as melon-like. It is a little bitter, sour and sweet all at the same time, like a high roast Wuyi. I believe this was roasted or reroasted quite recently (2-5 years ago?). Very interesting tea for sure!
Sep 1st, '13, 10:12
Posts: 1144
Joined: Jul 10th, '13, 01:38
Location: Japan.
by William » Sep 1st, '13, 10:12
Comparing some TGY (very low oxidation) with Jingdezhen porcelain (right), 90s Zi Ni (center) and modern Yixing clay (probably clay of low/medium quality - left).
Bet who has made the best cup?
Sep 1st, '13, 10:58
Posts: 709
Joined: Jan 5th, '13, 09:10
by Teaism » Sep 1st, '13, 10:58
William wrote:Comparing some TGY (very low oxidation) with Jingdezhen porcelain (right), 90s Zi Ni (center) and modern Yixing clay (probably clay of low/medium quality - left).
Bet who has made the best cup?
my wild guess jingdezen porcelain
Sep 1st, '13, 12:16
Posts: 702
Joined: Sep 4th, '10, 18:25
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by the_economist » Sep 1st, '13, 12:16
Finally cool enough for a proper yancha session. Tie Luo Han from Teaurchin. This tea is stout and smooth.
Sep 1st, '13, 12:51
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Sep 1st, '13, 12:51
Still drinking cool-brewed Taiwanese mountain oolongs--yesterday I saw a weather report predicting cooler weather today, but it won't be long before the A/C is back on again.
Sep 2nd, '13, 20:30
Posts: 317
Joined: Sep 8th, '12, 12:26
by Devoted135 » Sep 2nd, '13, 20:30
Finishing the day with some Oriental Beauty from Origin Tea. One of my absolute favorites.
Sep 3rd, '13, 15:10
Posts: 29
Joined: Sep 1st, '13, 17:25
by GuyWan » Sep 3rd, '13, 15:10
This morning I'm enjoying some Heritage Beidou from Red Blossom Tea. Brewed in a Petr Novak shib.
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Sep 3rd, '13, 15:32
Posts: 1144
Joined: Jul 10th, '13, 01:38
Location: Japan.
by William » Sep 3rd, '13, 15:32
Today some Si Ji Chun, tried 6 grams of leaves in a 100 ml teapot. Delicious.
Teaism wrote:William wrote:
my wild guess jingdezen porcelain
Sep 3rd, '13, 21:08
Posts: 317
Joined: Sep 8th, '12, 12:26
by Devoted135 » Sep 3rd, '13, 21:08
Continuing my roasted streak, tonight I'm having some Anxi Benshan oolong that is really hitting the spot.
