Sep 10th, '14, 08:46
Posts: 13
Joined: Aug 22nd, '14, 07:04
by TeaViking » Sep 10th, '14, 08:46
kyarazen wrote:![Image](http://i1165.photobucket.com/albums/q587/kyarazen/mooncakefestival-1.jpg~original)
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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Location: Shaker Heights, Ohio USA
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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
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
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
Vendor Member
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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.
![Cool 8)](./images/smilies/icon_cool.gif)
Sep 12th, '14, 14:00
Posts: 702
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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.