Official what Oolong are You Drinking Right Now?

[TokyoB]

After drinking some puerh earlier in the day, I drank some Bai Ji Guan (yancha) that I picked up at Maliandao in Beijing. Enjoyed it. It is only the second BaiJiGuan I've tried. To me, it seems very different from all other yancha in both taste and in color (light white/yellow/green).

[Herb_Master]

After drinking some puerh earlier in the day, I drank some Bai Ji Guan (yancha) that I picked up at Maliandao in Beijing. Enjoyed it. It is only the second BaiJiGuan I've tried. To me, it seems very different from all other yancha in both taste and in color (light white/yellow/green).

Of the 'Si Da Ming Cong' [four famous bushes - wuyi yancha] BaiJiGuan and ShuiJinGui are often postulated as being from the other end of the YanCha spectrum from DaHongPao and TieLuoHan.

I have had many examples of DHP and TLH and love them both.

I have never had BJG
but I have had one example of SJG, it was disappointing [to me] but was a 'Light Roasted' version from SevenCups - as someone who favours BOLD flavours I told myself "I must try a classic roasted version!" also on my wishlist "I must try a BaiJiGuan"

Since then I have had many more delicate teas that I now love, particularly Dan Cong but also some very young Sheng, and the occasional 'greener' Anxi TGY. One day soon I need to try again on SJG and start on BJG.

I have read that BJG and SJG perform best in a different sort of (yixing) clay to DHP and TLH AND to ShuiXian and Rou Gui and many others - need to refresh my memory on that before I leap into a wholesale tea buying spree

1. Have you tried Shui Jin Gui before?
2. What level of roast did your Bai Jin Guan have?
3. How did you brew your BJG?

[TokyoB]

Herb_master,

Hmmm.... if you need a different type of yixing to brew BJG, then this might just be the tea for you to try . (You do enjoy adding to your yixing collection, no??)

Actually if you prefer bolder tastes then BJG might not be your cup of tea. I find it rather subtle in flavor relative to all other yancha that I have tried. When drinking yancha, which I tend to do during cold weather, I generally drink DHP and RouGui. I admit that I prefer the lighter/medium roasts. I generally buy from HouDe, Postcard ( and the related EastTeas), and recently Essence of Tea.

As for ShuiJinGui, as it turns out I also bought some of that from the same seller (and I believe from the same teamaster). Prior to that I only have had a sample of the SJG I think. I found the SJG to be fairly similar to other light roasted yancha but I find the flavor of the BJG to be in a class of its own. Actually when I first tried it (from Seven Cups) I thought it was terrible. However I think that is because I was expecting it to be similar to other yancha. However once I dropped that expectation I enjoyed it.

Ohh...and I brewed it in a rather small (60ml) 30+ year old zhuni pot. I filled it 3/4 full with dry leaf which is a bit more than usual, and was probably a bit too much.

And almost forgot, the BJG was lightly roasted I believe. I don't think BJG is ever given a heavier roast but I could easily be mistaken.

[Herb_Master]

My first order from SevenCups was nearly 4 years ago - when I was in my infancy as far as Oolong goes, and I think (like you) the shock of it not tasting anything like the DHP I had fallen for in Malaysia was part of the reason that it turned me off SevenCups ever since.

I suppose that I would now approach it in a different light, so MAY quite enjoy it, but I would still start out with a different vendor!

[TokyoB]

I should have mentioned Seven Cups as a vendor from which I have also purchased DHP, RouGui and TLH. I think their yancha is very good, but does tend to be a lighter or mid roast, no heavy roasts I believe.

[Herb_Master]

Herb_master,

Hmmm.... if you need a different type of yixing to brew BJG, then this might just be the tea for you to try . (You do enjoy adding to your yixing collection, no??)

I also take note, skipping round various posts, you have several yixing pots yourself

[TokyoB]

Herb_master,

Hmmm.... if you need a different type of yixing to brew BJG, then this might just be the tea for you to try . (You do enjoy adding to your yixing collection, no??)

I also take note, skipping round various posts, you have several yixing pots yourself

And I recognize well that trait where one searches for a need (some would say excuse!!) for yet one more pot....

[Victoria]

Anxi TGY #2 from Camellia Sinensis.
Pretty tasty.


Desc from CS: "Legendary wulong from the region of Anxi in Fujian. The Tie Guan Yin (Iron Godd ess of Merci) is composed of bright green, tightly rolled leaves. Strong floral notes with an edge of papaya. A complex mineral aspect evolves into a finale of freshly cut mushroom."

[TwoPynts]

Adagio's Ooooh Darjeeling in my cup this afternoon.

[Herb_Master]

Hou De 2004 lao Cong Shui Xian

Nice but not extra special

[Herb_Master]

Sparrow's Tongue - Qu Shi - Yan Cha

from Jing (UK)

http://jingtea.com/tea/oolong-tea/sparr ... hi-wu-long

As Yan Cha goes, this suggests itself to me more like a Dan Cong with extra depth and body.

Intense fragrance, slight prickle of astringency that is just right but behind the floral facade some warm fruity tones with a hint of spice.

I am loving it and feel tempted to re-order the bigger 250gm bag.
Especially as I have never seen it offered by any other vendor.

[debunix]

Another day, another oolong....

Dayu Shan 2010
Taiwanese spring oolong tea from Wing Hop Fung,



A very nice oolong, quite pricey, actually, and I'm not sure yet if it's worth the price. I'm trying to understand the buttery flavor other people have reported in Taiwanese mountain oolongs, like Da Yu Ling. Making this one in a small clay pot, about 5 grams of tea in about 100 mL of water. The water is near boiling--the Pino is keeping it between 198 and 212 degrees throughout.

First infusion was 30 seconds, not too sweet, but rich, floral, warm, a little spicy, and yes, a little buttery....I think that what I have been thinking of as a sun-warmed hay could be interpreted as buttery.



A little longer 2nd infusion is spicier, vegetal, still a little of the 'buttery', but the floral/sweet elements are a bit overwhelmed because of the overlong infusion. Third infusion, down again to about 40", better, the buttery is more prominent, but the sweet/floral is not as strong as the first infusion. 4th at 45 seconds is spicy, sweet, floral, but the buttery has receded this time. By the 8th infusion it's getting pretty much to slightly sweet or spicy water.



In the end, this one presently lacks the very strong sweet and floral notes I expect in the best Alishan oolongs, and I suspect the difference is not the nature of the tea, but the storage conditions with the tea in a large jar instead of tiny vacuum sealed bags.

[Tead Off]

For me, the buttery quality of some teas leaves a silky mouth-feel and a somewhat oily taste that is immediately noticeable. I don't think there are many teas that have this quality but I've noticed it is not limited to Taiwan gaoshan teas. I've had this butteriness from almost all types of tea at one time or another. Personally, I like this quality very much.

[Alex]

Some Te Ji Guan Yin from wan ling. Superb for the price,

[greenleafblue]

deb, I love your pictures!
is that a chaozhou hand turned pot?