Sep 10th, '14, 08:46
Posts: 13
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by TeaViking » Sep 10th, '14, 08:46
kyarazen wrote:
heavy roast mid oxidation dancong (shuixian breed) with lotus paste/walnut mooncakes
月圆玉饼庆中秋 (happy moon cake festival!)
That tea and pastry makes me hungry. In a good way!
Im trying a Ruanzhi from Thailand for the first time. It supposed to have a peachy peppery flavor. It tastes like ginger bread cookies... But im only on my 4th steep. Cheers!
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Sep 10th, '14, 14:21
Posts: 702
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by the_economist » Sep 10th, '14, 14:21
Two versions of lishan -
L: medium fired, no stems
R: medium-high fired, stems
The stemless version was more noticeably sweet. I preferred having the higher roast on this tea!
Sep 11th, '14, 11:21
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by BioHorn » Sep 11th, '14, 11:21
XXlAOB TGY from Tony at former OriginTea.
Aged TGY with sourness can be nice. However, this is not one of those teas. It is a beautifully balanced tea with impeccable aging and long lasting expression of cocoa/ roast at far back of throat. Anyone buy this in bulk?
This tea seems to shrug at long steeps. No bitterness and no harshness just deeper flavor with a sumptious penetrating aroma. O fortuna!
Sometimes those samples set aside cause a bittersweet mix of regret and longing. We were fortunate to have had Tony on our side for a while! (thank you!)
Pics at my instagram: t.e.a.z.a.p (all one word)
Sep 11th, '14, 16:03
Posts: 65
Joined: Apr 9th, '13, 18:51
by Chris418 » Sep 11th, '14, 16:03
Drinking a 2008 Nian Lao
A semi aged oolong from Taïwan.
High charcoal fired but not too much!
Sep 11th, '14, 19:28
Posts: 452
Joined: Feb 3rd, '14, 12:24
by bonescwa » Sep 11th, '14, 19:28
BioHorn wrote:XXlAOB TGY from Tony at former OriginTea.
Aged TGY with sourness can be nice. However, this is not one of those teas. It is a beautifully balanced tea with impeccable aging and long lasting expression of cocoa/ roast at far back of throat. Anyone buy this in bulk?
This tea seems to shrug at long steeps. No bitterness and no harshness just deeper flavor with a sumptious penetrating aroma. O fortuna!
Sometimes those samples set aside cause a bittersweet mix of regret and longing. We were fortunate to have had Tony on our side for a while! (thank you!)
Pics at my instagram: t.e.a.z.a.p (all one word)
Nice pics! Is the postcard tea worth the price + shipping here to ohio?
Sep 11th, '14, 20:25
Posts: 749
Joined: May 2nd, '10, 02:03
Location: Shaker Heights, Ohio USA
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by BioHorn » Sep 11th, '14, 20:25
bonescwa wrote:BioHorn wrote:XXlAOB TGY from Tony at former OriginTea.
Aged TGY with sourness can be nice. However, this is not one of those teas. It is a beautifully balanced tea with impeccable aging and long lasting expression of cocoa/ roast at far back of throat. Anyone buy this in bulk?
This tea seems to shrug at long steeps. No bitterness and no harshness just deeper flavor with a sumptious penetrating aroma. O fortuna!
Sometimes those samples set aside cause a bittersweet mix of regret and longing. We were fortunate to have had Tony on our side for a while! (thank you!)
Pics at my instagram: t.e.a.z.a.p (all one word)
Nice pics! Is the postcard tea worth the price + shipping here to ohio?
Thank you.
I have yet to try them. Especially considering shipping, Imen/ TeaHabitat is a sure bet for Phoenix DC teas. Off topic, but temomicha is not the easiest thing to come across. I am sure the PCTeas example will be great.
Will update after brewing.
Good day.
Sep 11th, '14, 20:50
Posts: 5896
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by debunix » Sep 11th, '14, 20:50
Now drinking a Song Zhong from Norbu, a Fenghuang oolong that is not the equal of the amazing Song Zhong #5 I have gotten from Imen, but still a pretty delicious, floral, sweet/spicy tea. Mmmm.
And my guests today enjoyed it too. So nice to share.
Sep 12th, '14, 03:58
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by jayinhk » Sep 12th, '14, 03:58
DHP from Cheung Hing Tea Hong. I filled my small zini teapot almost to the top with dry leaf; intense. Dark citrus, chocolate and berry--very enjoyable. Only a tiny bit sour, even with so much tea used.
Sep 12th, '14, 12:36
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by kyarazen » Sep 12th, '14, 12:36
having a "gu zao" traditional style tieguanyin 古早铁观音 (2014 spring) right now..
the "green" movement plagues both taiwanese oolong and mainland tieguanyin. glad to have found something traditional and delicious this year.
Sep 12th, '14, 14:00
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by the_economist » Sep 12th, '14, 14:00
the "green" movement plagues both taiwanese oolong and mainland tieguanyin.
hear hear!
Sep 13th, '14, 19:11
Posts: 5896
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Location: Los Angeles, CA
by debunix » Sep 13th, '14, 19:11
2011 You Hua Xiang Dancong from Tea Habitat. Lovely, floral, fragrant, delicate, and a touch spicy, delcious as always.
Sep 13th, '14, 20:30
Posts: 147
Joined: Jul 27th, '14, 14:18
Location: ny
by drinking_teas » Sep 13th, '14, 20:30
the_economist wrote:the "green" movement plagues both taiwanese oolong and mainland tieguanyin.
hear hear!
green oolongs can be good, but I really like the darker stuff (even slightly darker) much better.
Sep 13th, '14, 21:12
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Sep 13th, '14, 21:12
How is it a plague? Is there such a limited supply of leaves that there aren't enough being processed for high-quality traditional roast styles?
I enjoy both styles, and would be sad to not be able to go from one to the other frequently.
Sep 13th, '14, 21:16
Posts: 147
Joined: Jul 27th, '14, 14:18
Location: ny
by drinking_teas » Sep 13th, '14, 21:16
debunix wrote:How is it a plague? Is there such a limited supply of leaves that there aren't enough being processed for high-quality traditional roast styles?
I enjoy both styles, and would be sad to not be able to go from one to the other frequently.
read this:
http://teadb.org/downward-trend-dark-taiwanese-oolong/
Sep 13th, '14, 23:59
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by Tead Off » Sep 13th, '14, 23:59
The only negative thing I come away with from this article is the possibility that the 'old-timers' who mastered the process of roasting Taiwanese & TGY oolongs, may not be replaced by younger tea masters whose tastes have been formed by market trends. It would be a shame not to be able to find good roasted gaoshan and TGY.
