Official what Oolong are You Drinking Right Now?

[kikula]

I'm enjoying a good variety of oolong teas from Norbu this month. At the moment enjoying 5th infusion of Ba Xian, winter 2012, still fragrant and lightly fruity with a pretty little bite setting in, a nice complement to yesterday's roasty 2012 Da Hong Pao. Very nice doing business with Greg! Enjoying both Andrjev Bero pots and waiting for one from Petr in the mail - was I not going to tumble down the teaware rabbit hole? But I think I'll be settled now. Chip, do not roll your eyes at me.

I'm a little uncomfortable writing about the teas I taste - I tend to be very interested in and excited about all of them, even the ones that don't thrill me, after just a year into all this, and although I honestly sort of wish I wouldn't lose that happy naivete' too soon it can make for effusive and perhaps unhelpful reviews. I deftly excised the really orgasmic ones from other forums, sigh. So I'm practicing up on sober and circumspect accuracy now.
(Yum.)

[debunix]

I too enjoyed a Norbu oolong today--a traditional roast TGY from 2009, now minimally aged. I've enjoyed this one so much that some more is on order. It actually improves when I brew it for the thermos and let it sit a bit before drinking--the deep roast taste fades a little to an earthy spicey sweetness, and it's great for a working afternoon.

[etorix]

after a mildly disappointing session with a black tea [that prolly wasnt its fault]

ive cracked a free-inclusion-with-order 25gm bag of Dong Ding Oolong Tea, Lot 213 April 2013 from taiwanteacrafts

the level of info on its page is gratifying http://www.taiwanteacrafts.com/product/ ... olong-tea/

but why not name the maker

Code: Select all

Here is another tea that showcases the roasting craftsmanship of our tea master. 

or am i missing something

id buy more from this man: Sifu-a

[debunix]

I have been enjoying some more of the Imperial TGY from Yunnan Sourcing today--a first set of infusions was very floral and much appreciated by my tea buddies at work, but I'm still getting a few nice infusions out of the leftover leaves.

[debunix]

A three-oolong day today: started with the last of the TGY from Yunnan Sourcing, still sweet and bright, then moved on to open a fresh 2013 Alishan oolong from Norbu, with that distinct high mountain oolong caramel/hay/summery richness, and now finishing up with some Bai Ye Wang dan cong from TeaHabitat, sweet, floral, fruity. Delightful.

[jayinhk]

High roast shui xian from a HK dealer. I brewed it in my infuser mug instead of my Yixing for a change. Quite the change. There was a 'green' quality to the tea and a certain unpleasant edge that I don't get in my shuiping. I'll stick to brewing it in my teapot from now on!

[nw-T]

Drinking a wonderful 2012 Spring Charcoal Roasted Dong Ding from FLT.
A perfect tea for this Fall like day in Seattle!
Looking fwd to drinking more roasted Oolong this Fall.

[GuyWan]

I started the day with some handrolled Himalayan tips oolong from Nepal (sample received from darjeeling.cz). I prepared the water in a sterling silver kettle heated over an alcohol flame and the results were amazing. The mouthfeel was incredibly buttery.

[Tead Off]

I started the day with some handrolled Himalayan tips oolong from Nepal (sample received from darjeeling.cz). I prepared the water in a sterling silver kettle heated over an alcohol flame and the results were amazing. The mouthfeel was incredibly buttery.

Yes, the Nepali teas seem to have that mouthfeel often.

[Tead Off]

Pancha Buddha Tea from http://www.ajambaretea.net in Kathmandu. These are the largest rolled oolong balls I've ever seen. The leaf sets are big, 1 bud/3 leaves. Perfumed aroma with that recognizable Darjeeling flavor. Very good stuff.

Nepali big rolled Oolong.jpg (62.5 KiB) Viewed 2769 times

[debunix]

Morning Crane's Hwang Cha from Jeong Jae Yeun, such a mellow fruity sweet tart tea, so distinctive. I love coming back to this one after a week or two away, and rediscovering it's wonderfulness all over again. It's rich reddish brown liquor looks so nice in my deep green Seigan oribe Hagi.

[茶藝-TeaArt08]

Today, 9 rounds of TTC's Spring 2013 Baozhong tea (95deg. filtered water. with 8.5 grams of leaf) Still amazing and every time wonderful...a healing experience, the scent cup is always a sort of aromatherapy of lingering floral notes and a complex sweetness. I pour the tea in a 120ml Novak glazed (inside and out) kyusu bought from Darjeeling.cz. It's a wonderful kyusu with and amazingly smooth pour and exquisite glazing...a fiery red tianmu...that keeps all the "high notes" of the fragrant baozhong tea alive. Really rich pour!! I leave it with a sense of gratitude and clarity.

Blessings!

[sherubtse]

I have started on a bag of Mountain Tea's "Four Seasons of Spring".

What has happened to Mouintain Tea?

Their Facebook page has been silent for more than 2 months, and there have been no newsletters or blog postiongs from them for quite some time. In addition, their website lists only 2 teaas for 2013.

Best wishes,
sherubtse

[Chip]

I have started on a bag of Mountain Tea's "Four Seasons of Spring".

What has happened to Mouintain Tea?

Their Facebook page has been silent for more than 2 months, and there have been no newsletters or blog postiongs from them for quite some time. In addition, their website lists only 2 teaas for 2013.

Best wishes,
sherubtse

Good question. I will have to contact Chicco to see what's up!

[mcrdotcom]

Tie Guan Yin from House of Tea in Ireland

Beautiful tea floral, creamy flavours, delightful!