Official what Oolong are You Drinking Right Now?

[debunix]

Last night, I compared a couple of Bao Zhongs (link is to the review on my web site). The sample from Camellia Sinensis was sweet and floral; the Norbu sample was fruitier, more oxidized. Both lovely teas.

[Herb_Master]

3 Different Tie Luo Han's today and tonight, all bought in Malaysia - 3 seperate shops, 2 loose and 1 in Tin with individual packets.

2 very similar, but different, medium roast and body, but 1 is lighter and fragrant.

[debunix]

Finishing the Hawaiian oolong from Victoria tonight....such a rich lovely tea.

[nickE]

Tea Masters high roast TGY.

It seems we have similar taste in tea from TeaMasters.

[debunix]

How appropriate: finally spoke with my friend this evening, and while the gaiwan jam-packed* with Hawaiian oolong leaves was still going strong, we booked our trip to Hawaii. Heh.

*it really expands A LOT!

[NOESIS]

Tea Masters high roast TGY.

It seems we have similar taste in tea from TeaMasters.

So it would seem. I really prefer heavy roasted TGY to the lighter versions. Stephane's is the best that I've had in a long while..although I still need to give Tim's a try.

Just wish I could set aside some to age.

Currently drinking TeaMasters 2010 Da Yu Ling. Absolutely sublime.

[teaskeptic]

Spring Harvest Iron Bodhisattva from the Tea Gallery. Good stuff!

[TwoPynts]

I'm really curious about the Hawaiian Oolongs. I may have to send away for some eventually to slake that curiosity.

Enjoying Jas' 2009 Wuyi Medium-Roasted Da Hong Pao Rock Tea - Ban Yan Srping (Spring) Tea today.

[nickE]

Tea Masters high roast TGY.

It seems we have similar taste in tea from TeaMasters.

So it would seem. I really prefer heavy roasted TGY to the lighter versions. Stephane's is the best that I've had in a long while..although I still need to give Tim's a try.

Drinking it again today. I also tend to prefer heavier roasted TGY although I'll drink unroasted stuff every once in a while.

I rate this above the 2009 Classic Roast from the Tea Gallery, which is also good. I've not tried Tim's either.

[debunix]

2009 Winter Wood-roasted Shui Xian from Houde. It looks like a lightly-oxidized oolong--very green--but the roasted flavor is more like my dark roast brown-leaved traditional TGYs. Or at least, as much like that as like a light floral TGY or Alishan.

A lovely tea.

[Herb_Master]

Sounds a lot better than the over heavy roasted lao Cong Shui Xians I got from Hou De.

Maybe I will give them another try when my current stocks are a bit lower.

[TwoPynts]

Da Hong Pao Rock Tea again.
I love how the roasting darkens it but after an infusion or two the green shows through. And it tastes great as well!

[Herb_Master]

I had been playing with Sheng all day - early tentative footsteps in a new world, but you 2 have talked me back to Wuyi.

Just breaking out 7gm of San Yin Shui Hsien in a 100ml Zhuni

a comfort break

[laura99]

Received my samples from teafromtaiwan! Today I tried the Wu Ling tea. Had 7 nice steeps from it. Probably could get more but ran past my caffeine deadline . I enjoyed it very much.

Yesterday was the Dong Ding Ming Xiang. This was the first roasted oolong I have enjoyed (but I have tried very few!). The first two steeps were wonderful, but then lost steam. But I think my problem was I did too long for the first ones. I started at 2 minutes (did a bit of searching and that seemed right). What do you usually use for times on roasted? I was using half the sample (about 3.5g) with 100ml of water at about 200 degrees. For the second half of the sample I am thinking to try a shorter start time.

[Alex]

Received my samples from teafromtaiwan! Today I tried the Wu Ling tea. Had 7 nice steeps from it. Probably could get more but ran past my caffeine deadline . I enjoyed it very much.

Yesterday was the Dong Ding Ming Xiang. This was the first roasted oolong I have enjoyed (but I have tried very few!). The first two steeps were wonderful, but then lost steam. But I think my problem was I did too long for the first ones. I started at 2 minutes (did a bit of searching and that seemed right). What do you usually use for times on roasted? I was using half the sample (about 3.5g) with 100ml of water at about 200 degrees. For the second half of the sample I am thinking to try a shorter start time.

The Wu ling and the Dong Ding Ming were/are my favourites from them.