Chinese Restaurant Tea

[lavendershampoo]

When I was growing up, I’m 53 now as a reference, I loved the tea at Chinese restaurants! I remember is was loose and I’ve been told it was Oolong but the Oolong’s I’ve tried are too mild or smoky (not a fan). The closest thing I could find was Bigelow bagged tea. Any recs for similar in loose?

[sneakers]

There are many oolongs, along the spectrum from black to green, and each one tastes different. I've had a highly-prized oolong that tasted like mud that I wouldn't buy again. Chinese restaurants us a generic, cheap oolong. I've found a similar taste in Black Dragon Formosa Oolong from SilverTips Tea.

[bagua7]

It's what the Cantonese call Bolay tea. Usually cheap maocha (puerh pre-processing phase). Not certainly oolong is what you get in a Chinese restaurant!

[sneakers]

It's what the Cantonese call Bolay tea. Usually cheap maocha (puerh pre-processing phase). Not certainly oolong is what you get in a Chinese restaurant!

Probably right. I'm not familiar with the taste of maocha.

[Bridgette]

When I was growing up, I’m 53 now as a reference, I loved the tea at Chinese restaurants! I remember is was loose and I’ve been told it was Oolong but the Oolong’s I’ve tried are too mild or smoky (not a fan). The closest thing I could find was Bigelow bagged tea. Any recs for similar in loose?

Hey there, you might enjoy this oolong that we recommend as a Chinese Restaurant tea.

[LeoFox]

When I was growing up, I’m 53 now as a reference, I loved the tea at Chinese restaurants! I remember is was loose and I’ve been told it was Oolong but the Oolong’s I’ve tried are too mild or smoky (not a fan). The closest thing I could find was Bigelow bagged tea. Any recs for similar in loose?

A common chinese restaurant tea is cheap ripe pu-erh mixed with chrysanthemums. Here is a description:

https://www.teasenz.com/chinese-tea/chr ... ecipe.html

[Lyuluck]

Oolong tea is good for the stomach, especially after you are over 50

[12Tea]

Hey there, you might enjoy this oolong that we recommend as a Chinese Restaurant tea.

I actually have some of this at home It's pretty good. The flavour is somewhere between a dark oolong and an aged white tea.

[12Tea]

It's what the Cantonese call Bolay tea. Usually cheap maocha (puerh pre-processing phase). Not certainly oolong is what you get in a Chinese restaurant!

Actually Tie Guan Yin is a very common Chinese restaurant tea here in Europe. The other ones are:

• ripe puerh (bolay)

• chrysanthemum tea

• chrysanthemum + ripe pu erh blend

[bagua7]

The thing is that the OP hasn't mentioned his location. This is problematic. In Australia, where I live, cheap bolay. You dine in Taipei and it's a totally different game:

http://taipeiexpat.com/cha-for-tea/

[SmallSmallTea]

When i was younger, often hear Luk Pou, Pou Lei, Kuk Pou being ordered. Oh! Not to forget Heong Pin and Tork Shou Heong which is rather famous too.

[sneakers]

When i was younger, often hear Luk Pou, Pou Lei, Kuk Pou being ordered. Oh! Not to forget Heong Pin and Tork Shou Heong which is rather famous too.

You live somewhere where you get choices The tea served in every Chinese restaurant I've been in here (NYC area) is just called "tea," so we don't know exactly what we're getting. I think the OP has plenty of ideas to test out now.