Official what Oolong are You Drinking Right Now?

[olateone]

Spring 2014 Imperial Tie Guan Yin of Anxi Oolong Tea of Fujian....
Tastes of boiled spinach with a hint of freshly mowed lawn with aroma to match.....OY!....not for me.

[debunix]

not for me.

from what source?

[olateone]

From Yunan Sourcing

[debunix]

Surprised to hear that. I very much enjoyed the 2012 and 2013 versions of that tea.

[wert]

Hong shui Dong Ding..... Hmm...Taiwanese roast tea don't really appeal to me. It is OK but somehow I always enjoyed yancha more.

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[bonescwa]

Hong shui Dong Ding..... Hmm...Taiwanese roast tea don't really appeal to me. It is OK but somehow I always enjoyed yancha more.

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Hong shui was nowhere to be found online just a year ago and now it seems every site has one

[Risdt]

Finding a properly roasted Taiwanese tea is hard, they tend to get this seaweed like taste. If the roast is well executed, they can be really good though!

[Tead Off]

Finding a properly roasted Taiwanese tea is hard, they tend to get this seaweed like taste. If the roast is well executed, they can be really good though!

I was drinking some from TeaHong today, a medium roast Dong Ding. I liked it a lot.

[idler]

Had some Mi Lan Dancong AAA from Jing Tea Shop and Longfengxia Spring 2014 from Taiwan Tea Crafts.

The Dancong is pretty great, but I need to learn how to brew it properly.

Longfengxia has a lot of broken leaves and dust, I need to contact them about that.

[olateone]

IDLER....
The Mi Lan Dan Cong AAA from JTS is my favorite.
I do 15 second infusions with my Yixing teapot with it and it comes out with peach and lychee bombs in taste and aroma.
I add a little honey to round it out.

[idler]

IDLER....
The Mi Lan Dan Cong AAA from JTS is my favorite.
I do 15 second infusions with my Yixing teapot with it and it comes out with peach and lychee bombs in taste and aroma.
I add a little honey to round it out.

How much leaf/how big of a pot?

[olateone]

I use my 120 ml hong ni teapot from Origin Tea.
Then place a heaping tablespoon of tea in it.
My measurements are never exact, I use my fingers to fill the teapot to 1/4 full of tea.
Multiple 15 second infusions later ....
I get up to 500-600 ml liquid lychee bomb from it.

[debunix]

I realized last night that I had accidentally opened a new packet of winter Da Yu Ling from Origin while I still had a Cui Lang Lishan open. So it's been all Cui Lang all day, to finish it off--serial sessions keeping the Koshin Tokoname kyusu very busy.

[茶藝-TeaArt08]

Finding a properly roasted Taiwanese tea is hard, they tend to get this seaweed like taste. If the roast is well executed, they can be really good though!

After a morning earlier prefaced with Sugimoto Fukamushi in a gaiwan made by my wife, I returned from teaching class and opened up a package of Taiwan Coal Roasted Black Dragon wulong from 101 Tea today to pour in a newly arrived Petr Novak pot and cups. Right as I was preparing to sit for tea the postman arrived with the delivery.

This is a nice roasted tea, not over roasted, and pleasant, with a gentle astringency and creamy sweetnes when brewed in a glazed teapot. It's an affordable, enjoyable, everyday tea that I look forward to playing with more in different vessels.

Blessings!

[Baci15]

Hello all.
I've been getting back into tea recently. A lack of money (too young to get a job ) has had me disinterested for quite a while now, but I've stumbled on some money and have been exploring the world of tea once again. I'm drinking some lao cong shan cha I got from Norbu a while back, and it's still delicious. This fruity, sweet, thick brew has to be my favorite tea so far. Does anybody have any recommendations for other highly oxidized but lightly roasted oolongs? I can't seem to find many, and this new yixing I'm testing out seems to love this tea almost as much as I do.