Official what Oolong are You Drinking Right Now?

[Poohblah]

"Snow Orchid" Dan Cong from Seven Cups. It's pretty meh, I've had better Dan Congs. I still need to get my gongfu merit badge though, perhaps I'll have better experience packing my gaiwan rather than just covering the bottom. I'm scared to pack my 200mL teapot though; that's a ton of tea when all is said and done

[debunix]

Two dark oolongs this evening: Chado's Grand Pouchong (T-103) and Yunnan sourcing's Yunnan Oriental Beauty. Spicy/fruity/sweet, and sweet/tart/fruity, both lovely teas.

Followed a less than perfectly satisfying puerh afternoon. I needed that.

[chicagopotter]

Rishi's Shan Lin Xi Gao Shan, and it's tasty!

[SevenStar]

after 12 login attempts....

Spring 2009 Dong Ding (from Mt DD). Its pretty good, very floral and sweet - It made my stomach feel a bit 'ucky' at one point, no idea why...

I prefere the winter 2008 Shan Lin Shi I was drinking yesterday. I was more diverse IMHO

Craig

[pimli]

First-attempt at cold-brewing yielded some yummy Si Ji Chun. Had it with breakfast just now. So refreshing in this summer heat. And it's so sweet! My mom thought I put in sugar. Can't wait to try this with other teas.

[iannon]

Second grade Ali Shan Milk Oolong in my Kashun kyusu right now..

[brandon]

Tie Guan Yin.

[cindyt]

Tie Guan Yin.

Beautiful picture Brandon!

In my cup today - "momo" oolong from Lupicia, it is Taiwanese oolong flavored with Japanese peaches.

[brad4419]

Thanks for the pic Brandon, that overflowing gaiwan looks delicious. Im having some seasonal da hong pao today. Its the last I have until I get an order from jing. Oh please hurry mailman.

[debunix]

An 'orchid oolong' mix of a green rolled oolong with osmanthus flowers, a nice simple tea. I bought it more than a year ago but can't remember where I got it.

That used to be cause for a sad sigh, but now that I can get osmanthus blossoms and mix them with higher quality base oolong, no worries for when this finally runs out.

[Victoria]

You are so right debunix. That is the way to go. I have some rose buds, it only takes two, and wow, wonderful. Especially if you add to an oolong that has cooled off.

[debunix]

Interesting that you should say that. This particular infusion didn't come out so tasty, not sure how much was aging leaf vs not quite enough of it for the large quantity of water in my thermos--but the last bit of it that I drank was cool, and the peachy osmanthus flavor was beautifully to the fore, and it would clearly make a GREAT iced tea. I think that might be the first time I've ever drunk a tea cold and liked it better.

[debunix]

After a brief interlude with some Dragon Well, I have opened another pouch of the Norbu Diamond grade Tie Guan Yin from last spring. It has remained wonderfully fresh and floral in the little vacuum pack. And it is amazing to revisit the fresher version after a few weeks of finishing off ends of packs at home and at the office. So sweet, floral, and rich, that I am falling in love all over again.

[DoctorT]

Enjoying a pot of Wuyi Enemble right now. This and Ti Kuan Yin are the two oolongs I drink the most recently.

[Rebekah]

Reading this thread makes me thirsty, and I'm already drinking tea. Crazy.

-- A da hong pao from Chinese-Tea-Culture, one of two I've fallen in love with. Gorgeous, light smoke hits first, then mandarin-orange fruit right behind it in a way that feels speedy and stays alive throughout; sweet cup scent. The other was Wuyi Imperial DHP from Jing Tea Shop, richer, deeper, not so brisk, with the fruit first.