Sunday TeaRoom 6/07/09 Infomercial boom or bust?

[Drax]

70s oolong - good flavor, lots of hui gan, so much so that it felt like something else. Like an aching in the mouth I imagine you can relate to. Never managed to get an explosive flavor out of it, but I can see why this is such a desirable method for Dan Cong.

Ah, this is the tea that I've been having for the last day or two. It's been really enjoyable! It's my first time trying an oolong this old, so I was unsure about that "aching" that you describe -- it reminds me a lot of the feeling of an aged sheng (the camphor "ache" but not so much with the normal camphor flavor profile). So to me it was tasting like a roasted aged sheng. Crazy... I really am enjoying it a lot!

[Herb_Master]

... interesting comments regarding a vendor subforum. TBH, the TeawareArtisans subforum was a bit of a risk that I am very pleased with so far ... and looking for ways to make it better and better.

Having said this, I will as always continue to consider the possibiliTeas.

I was not thinking of vendors - or pure vendors per se - I was thinking of tea farmers and tea makers, to get insight into production methods, oxidation levels, roasting levels, firing temperatures, climatic conditions affecting upcoming harvests, what to look for in a leaf, new superstar cultivars emerging from the field trials, age and productivity of the tea bushes, pesticides and organic production, etc etc.

However it would be difficult to attract such posters unless they were also vendors - malheureusement!

Though contacts of contacts have quickly made it onto the Artisans forum, so you never know!

Particularly with people like Taiwan Tea Guy and XuanCheng on our boards.

[geeber1]

I don't think the spammers should be allowed to pollute the forum. As far as a vendor sub-forum, Adagio has been more than generous with this forum and it wouldn't be fair to allow other vendors to promote themselves here.

I had some tea bag tea at our hotel this morning. We spent the night in Portland to send our oldest daughter back to North Carolina this morning.

[Chip]

I was not thinking of vendors - or pure vendors per se - I was thinking of tea farmers and tea makers, to get insight into production methods, oxidation levels, roasting levels, firing temperatures, climatic conditions affecting upcoming harvests, what to look for in a leaf, new superstar cultivars emerging from the field trials, age and productivity of the tea bushes, pesticides and organic production, etc etc.

Yeah, I got that. It would be a tough go I think. Generally so called growers come in more interested in selling, and are often the infomercial posters, making us wonder what are they really.

Takumi shincha from Zencha currently.

[Geekgirl]

Cooler weather has finally come back, this is more like the June we are used to. All of that heat was making me cranky.

Lovely day today. Tea on the menu, flowers, leisure time...

[Victoria]

Which reminds me, after a few cups of tea, I reach for something different, to really set off the flavors of my favorite cuppa. I've found a drink that was made famous by astronauts just the thing. You probably don't realize it, but Tang was invented in, yes, the Tang dynasty in china. PM me for info on how you can get this great taste directly from outer space into you mailbox !!!

Wow you are one patient spammer! Therefore it must not be spam, it must be true.


In my cup this afternoon 2009 Spring DaYuLing from Floating leaves tea.

[silvermage2000]

I would have to say slightly interested. Have not had any tea yet today.