Official what Oolong are You Drinking Right Now?

[Nenugal]

Sharing a pot of Huang Jin Gui with my wife. We like it

[TwoPynts]

Having a sample of Shi Zuo oolong from TeasFromTaiwan.
It is rich, if not overly complex,and has a captivating scent I can't quite place. There is a bit of that smooth "buttered potatoes" flavor, but more like buttered yellow squash. Pleasant sweet aftertaste.

[TwoPynts]

Alishan Tai He from IshopO.
Drinkable, but forgettable.
I won't be re-ordering.

[TIM]

A single day of tea consumption.... the Shi Lan wuyi won the aroma and Anxi Xiping Tikwanyan follows with the body

[AdamMY]

A single day of tea consumption.... the Shi Lan wuyi won the aroma and Anxi Xiping Tikwanyan follows with the body

I wonder what quantities you must buy so that your customers actually get to order some tea

[TIM]

I wonder what quantities you must buy so that your customers actually get to order some tea

Thats why I am out of stock all the time

[shah82]

I think the late, great, Notorious B.I.G. has some tart words for you, TIM.

[entropyembrace]

A single day of tea consumption.... the Shi Lan wuyi won the aroma and Anxi Xiping Tikwanyan follows with the body

One or two of those balls is a days of tea consumption for me

so....that´s like what I go through in a week

[David R.]

I guess tea is like a drug : the more you drink, the more you need in order to get high

[Marco]

Hey Tim,
how many infusions of each of those?
Would make me teadrunk

[TIM]

Hey Tim,
how many infusions of each of those?
Would make me teadrunk

dont remember.... every time the water boils

[edkrueger]

That is pretty impressive Tim.

[NOESIS]

Shui Xian 2 Stamp from Tea Gallery.

[Herb_Master]

Just opened a bag of 1998 Hai Mei Zhan from Imen, first bag was opened in May 2010.

Tried packing it heavy in my 100ml Chao Zhou Bell Pot.


7.8 ounces [edit ) I meant grams ] in the pot, does not leave a lot of room for water, only getting 2 small cups from each infusion.

4 secs, 6s, 8s
First 3 infusions just like a mid roast yancha: mellow roasty notes with a tiny bit of charcoal on the first only.

10s, 15s, 20s
the roasty notes are fading, a slight touch of mineral and dark herb suggesting themselves, but these short times are not getting enough out of the leaf.

50s, 180s, 250s.
a totally different animal now, more like an aged sheng: mushroom and truffles to the fore, with a deep mellow brown mossy flavour behind

Not sure that I love it, but it is well worth it for the interest factor

[David R.]

I have had the chance to taste a few older dan cong lately. I have found that using longer brews works better for me.

I use something like 5g in a 10cl gaiwan, beginning with a 2 minutes brew and increasing slowly at first. I have yet to try them out in a decent teapot. One is on its way, though it is not a Chao Zhou, but I hope it will be ok.