Official what Oolong are You Drinking Right Now?

[mcrdotcom]

Qilan Wuyi Oolong from Verdant Tea. Floral, thick mouthfeel, somewhat creamy. Quite nice for a daily oolong tea.


Qilan Wuyi Oolong by mcrdotcom, on Flickr


Qilan Wuyi Oolong by mcrdotcom, on Flickr

[AdamMY]

The sun will in theory eventually rise, until then 102K DYL from origin tea.


102K DYL (1) by Adam Yusko, on Flickr

[brandon]

Oriental Beauty by Wistaria Tea House back in November. Tea drunk!

[TIM]

Oriental Beauty by Wistaria Tea House back in November. Tea drunk!

YUM!

[茶藝-TeaArt08]

Still no rain; though, today the sky clouds over and casts a beautiful, somber light in the tearoom. Outside, new buds blossom against the grey sky, confused by Winter masquerading as Spring.

I pour the last bit of a 150g bag (still 10g left) of Winter Alishan tea, recently brought back from Taiwan by a friend, in a Taiwan red clay, 180ml pot with new Petr Novak cups from Darjeeling.cz. It's been an amazing tea, balanced, nuanced, and intensely potent in its chaqi, with all the elements a good Alishan tea should have. I'll miss it when its gone.

Blessings!

[saxon75]

Phoenix oolong from Mad Monk this morning. I really enjoy how this tea changes so much over the course of a session.

[AdamMY]

Still no rain; though, today the sky clouds over and casts a beautiful, somber light in the tearoom. Outside, new buds blossom against the grey sky, confused by Winter masquerading as Spring.

I pour the last bit of a 150g bag (still 10g left) of Winter Alishan tea, recently brought back from Taiwan by a friend, in a Taiwan red clay, 180ml pot with new Petr Novak cups from Darjeeling.cz. It's been an amazing tea, balanced, nuanced, and intensely potent in its chaqi, with all the elements a good Alishan tea should have. I'll miss it when its gone.

Blessings!

Very nice and elaborate set up! I would just love to watch the brewing happen!

[茶藝-TeaArt08]

Very nice and elaborate set up! I would just love to watch the brewing happen!

Adam, Thank you. I would love to be able to sit down together and pour. The day before I had served tea to visiting friends from Shenzhen, China whom are in the U.S. traveling for two weeks as a family. Even when I pour solo, I always pour a second setting, as though for a guest; the first round resides in the cup across the table as I pour through the various subsequent rounds. In this way I hold space for my teachers, friends, and all things and remind myself that it is impossible to pour tea alone, a cup for the "10,000 things." At the end of the pour I drink the cup across the table as a way of completing the pour, taking "it" all in; plus, it's a good way to taste the cold flavor of the tea and to contrast the quality of one's last round with one's first round.

Blessings!

[mcrdotcom]

Still no rain; though, today the sky clouds over and casts a beautiful, somber light in the tearoom. Outside, new buds blossom against the grey sky, confused by Winter masquerading as Spring.

I pour the last bit of a 150g bag (still 10g left) of Winter Alishan tea, recently brought back from Taiwan by a friend, in a Taiwan red clay, 180ml pot with new Petr Novak cups from Darjeeling.cz. It's been an amazing tea, balanced, nuanced, and intensely potent in its chaqi, with all the elements a good Alishan tea should have. I'll miss it when its gone.

Blessings!

Amazing set up! Must be a very nice place to sit with friends and drink nice tea!

[debunix]

Evening Dan Cong: Bai Ye Wang ('King of white leaf') from Tea Habitat, in the cheapest little yixing, enjoyed from a beautiful drippy Petr Novak tea cup--for scale, the Yuzamashi in the background holds about 8 oz

[gasninja]

2003 Hui Yuan cliff Shhui Xian Wang in 8.4 grams in 80s factory 1 dark hong in ba le yixing. This tea has reminded me why I keep buying rock tea even though most of the time I am spending a allot for just ok tea. This ten year old rock tea is well worth it. I did not rinse so the first infusion had some generic aged oolong taste that Is common in aged baozhong. I used to love this taste but now it really turns off. The cha qi of this tea is heady making my head tingle. Cark fruit and a very noticable rock taste. The aftertaste is still noticeable over a half an hour after my last infusion.

[chrl42]

Evening Dan Cong: Bai Ye Wang ('King of white leaf') from Tea Habitat, in the cheapest little yixing, enjoyed from a beautiful drippy Petr Novak tea cup--for scale, the Yuzamashi in the background holds about 8 oz

adorable lil Yixing, somewhat like Factory-1 zaoqi one..

[debunix]

That's my $5.99 special from Wing Hop Fung. It could have been sitting on the shelf there for many years before I bought it in 2010....but probably not long enough to have been from Factory No 1....

[chrl42]

I didn't say it IS factory-1, it's not possible to know without interior pics.

But if you walk around in HK or Shenzhen...some jewels could be found with unexpected price (well...seldomly ) I didn't say it is Factory-1~

And don't forget in Europe and America, many high-quality Yixings went there back. During the CR period, Yixing price was cheaper as pizza, and the price went up x1000 by now. Many export Yixings are high-quality as well.....but I didn't say that was this kind

[debunix]

I didn't say it IS factory-1

Understood. One of the bonus features of my collection of tiny cheap pots from WHF--aside from their minor but overall positive effect on tea--is that they were too cheap to have been worth the effort to adulterate their clay to simulate something else.

Today, finished some Imperial TGY from Yunnan Sourcing, a packet that was open long enough to have lost some of the best fresh aromas, brewed in a glazed shibo.