Official what Oolong are You Drinking Right Now?

[Rui]

Formosa Oolong Toppest tea from Schwarzenbach in Switzerland.

[jayinhk]

Bought some cheap Thai tea at a supermarket in Phuket, Thailand four or five years ago. Found the box lurking at the back of a cabinet in the kitchen. Not a word of English on it--just Thai and Chinese. I decided to open it up (sealed bag in cardboard). When I tried tea from the same manufacturer back then, I brewed it way too strong as I wasn't really into tea at the time, and it was an unpleasant experience.

This time...amazing. Tastes like shui xian, but different. Nothing fancy, but plenty drinkable, although a little garlicky along with the sweet/floral oolong flavors in the first infusion, which was weird.

It seems both Myanmar and Thailand have fermented green teas that perform and taste much like Chinese oolongs for very little money--you just have to find 'em. It's what the locals drink.

[Rui]

Drinking Iron Goddess of Mercy for the first time. It is yummy.

[debunix]

Dark brown traditional roast, or deep green light roast?

[The Pepper Assassin]

I'm drinking San Lin Xi from Red Blossom. It is my current daily drinker, and I like the balance it has. About 20% oxidized, beautiful color, body, aroma, and taste. I usually lose track of the steepings around five or six, but this one lasts quite a while.

[jayinhk]

Dongding from Taipei airport. From a restaurant chain called King Ping. Not bad, and it has changed since I bought it two years ago.

[debunix]

Lots of oolong recently: while congested with a cold, drinking lots of not-so-fancy teas like the Sea Dyke TKY, and shu puerhs, because I can't taste the nuances of the finer oolongs or shengs.

[puerhking]

Drinking Wu Dong Chou Shi Dancong from Yunnan Sourcing today. This is a very peculiar tea. Green leaves with light green stems. Visually it kind of reminds me of a rough karigane. It has that classic dancong flavor with a kind of TGY or Baozhong greeness about it. My biggest complaint is that it has no finish. The start and middle are tasty enough but then it drops right off. Not quite sure what to think about it. Perhaps a little age will improve it.

[kyarazen]

Drinking Wu Dong Chou Shi Dancong from Yunnan Sourcing today. This is a very peculiar tea. Green leaves with light green stems. Visually it kind of reminds me of a rough karigane. It has that classic dancong flavor with a kind of TGY or Baozhong greeness about it. My biggest complaint is that it has no finish. The start and middle are tasty enough but then it drops right off. Not quite sure what to think about it. Perhaps a little age will improve it.

i've heard from friends in chaozhou that dancong is affected by the "greener" oolong movement its not felt locally where i am at the moment as mid oxidation/high roasts are still imported.

[BW85]

i've heard from friends in chaozhou that dancong is affected by the "greener" oolong movement its not felt locally where i am at the moment as mid oxidation/high roasts are still imported.

Though I do enjoy most of my oolongs on the more oxidized and roasted side of the spectrum, dancongs are the single type that I prefer more lightly processed. The more roasted ones that I've tried were kind of boring... But then, maybe they were poor examples and I just need to find a better high fired dancong

[kyarazen]

i've heard from friends in chaozhou that dancong is affected by the "greener" oolong movement its not felt locally where i am at the moment as mid oxidation/high roasts are still imported.

Though I do enjoy most of my oolongs on the more oxidized and roasted side of the spectrum, dancongs are the single type that I prefer more lightly processed. The more roasted ones that I've tried were kind of boring... But then, maybe they were poor examples and I just need to find a better high fired dancong

the margin of error is quite narrow for the lightly processed ones, the aroma speaks for it, but this is a tea that i would definitely stick strictly to CZ gongfu style with a small flattish pot.

[kyarazen]

having a lovely rougui xiang dancong ~ yumz... i'm liking it over wuyi rougui for the cinnamon note

[debunix]

A few leaves of Ali Shan oolong from Norbu, enjoyed grandpa style in Petr's
Flower of Forgetfulness bowl....



(the photo is not from today, but from a previous session)

[drinking_teas]

having a lovely rougui xiang dancong ~ yumz... i'm liking it over wuyi rougui for the cinnamon note

it seems like (for my personal taste) the cinnamon note would work better in a dancong based on my experiences w. wuyi rougui. i need to pick some up to try.

[wert]

Just opened up a pack of Tie Luo Han. Nice fruity notes with good thickness.

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