Apr 27th, '14, 22:41
Posts: 1885
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Location: Yixing
by chrl42 » Apr 27th, '14, 22:41
the_economist wrote:周志华. Could you name the clay for us?
first time seeing Liu-fang-jing made by 周志华.
Your pot looks Hei Xing Sha, aka Jia Zi Ni (Taiwan calling), Factory-1 made that in the early-80s. I am merely talking about the mould (hard to confirm without better pics), if it's a genuine, the clay just is that.
If it's later (none-F1), then it's totally different stories.
Apr 27th, '14, 22:45
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by the_economist » Apr 27th, '14, 22:45
I hope you like the clay
Apr 29th, '14, 21:20
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by debunix » Apr 29th, '14, 21:20
Another oolong day: started with some lovely Jin Guan Yin from Norbu, then moved on to a thermos of Da Hong Pao, also from Norbu. Still finishing that one off while doing the evening paperwork.
May 1st, '14, 03:45
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by wert » May 1st, '14, 03:45
Calm after the storm.
Some rather green tie guan ying..
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May 1st, '14, 22:24
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by debunix » May 1st, '14, 22:24
More of why I so often order teas from Norbu: Winter 2011 Gui Fei oolong from Nantou in Taiwan. Delicious tart-sweet smooth deep flavored oolong, comfortably filling my Ginkgo seafoam yunomi.
May 3rd, '14, 17:37
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by debunix » May 3rd, '14, 17:37
Enjoying some Da Yu Ling from Origin Tea from my Toshiyuki Suzuki steel-glaze cup this afternoon. I started the tea in a small pot, the end of a package not really providing enough for my usual tokoname pot, and moved the leaves after two infusions to a large bottle to finish with cooler water as the afternoon has gotten too hot for hot tea. As always, this lovely tea handles anything I throw at it gracefully--grandpa style, partial cool brew, hot brew in any number of different vessels--and is always delicious.
May 3rd, '14, 19:41
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by Bef » May 3rd, '14, 19:41
debunix wrote:A drought in oolong drinking?
Tonight, enjoying some of Norbu's 2012 Alishan 'Red' oolong: a sweet, fruity, highly oxidized oolong but with distinctly Taiwan-high-mountain-tea spiciness right there. Terrific stuff. Mmmm.
BTW it's currently on sale.
Too bad that their shipping price to Canada is so high...
May 4th, '14, 04:40
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by kyarazen » May 4th, '14, 04:40
today's a traditional drink.. heavy roasted fenghuang dancong..
May 4th, '14, 11:41
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by debunix » May 4th, '14, 11:41
Bef wrote:debunix wrote:A drought in oolong drinking?
Tonight, enjoying some of Norbu's 2012 Alishan 'Red' oolong: a sweet, fruity, highly oxidized oolong but with distinctly Taiwan-high-mountain-tea spiciness right there. Terrific stuff. Mmmm.
BTW it's currently on sale.
Too bad that their shipping price to Canada is so high...
Lucky me to be in the same country. I may need to lay in larger supply of this one, as I'm quite sure it will retain it's wonderfulness for some years to come.
May 4th, '14, 12:32
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by Bef » May 4th, '14, 12:32
Enjoying some Wenshan Bao Zhong Winter Competition oolong from TTC.
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May 4th, '14, 21:48
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by joydivisi0n » May 4th, '14, 21:48
Milan Dancong AA from Jing Tea Shop. Some of the last remaining leaves before I give the AAA a try. It's been a great introduction to dancongs and I can't wait to try more.
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May 5th, '14, 11:06
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by kyarazen » May 5th, '14, 11:06
coincidentally i'm drinking hojo's Milan Dancong right now...
i think hojo does a little bit of selection, his milan dancong is rather sweet, deepl florals and slightly lower on the bite, perhaps because i'm not doing it gongfu style but brewing it thing
nice! havent had the guts to pop the tin of laocong dancong from hojo yet.. but soon
May 5th, '14, 11:18
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by Poseidon » May 5th, '14, 11:18
Sippin' on some LiShan Oolong from the winter harvest grandpa style today. It was much better last night being brewed gong fu style.
May 6th, '14, 15:11
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by debunix » May 6th, '14, 15:11
I think unless you're used to sipping very hot tea very fast, grandpa style is very demanding of a tea--to last multiple infusions and yet, not get too strong or bitter when set aside for a few minutes with hot water still steeping.
May 6th, '14, 23:36
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by debunix » May 6th, '14, 23:36
Enjoying some Lao Cong Shan oolong from Nantou, Taiwan, via Norbu. This is a traditional roast tea with fruity and sweet elements that would probably take well to Grandpa style, but I'm enjoying the remains of a thermos session, prepared for afternoon in clinic. Mmmmm.
