complexity in aged oolong

[trent]

I tried my first aged oolong today - a '94 TGY from hou de: http://www.houdeasianart.com/index.php? ... cts_id=906

this tea was interesting not for its flavor, but for its mouthfeel. Normally, I notice changes in flavor from infusion to infusion, however it was not the case in this tea. The flavor remained the same throughout the session. The flavor strongly reminds me of dried coconut, sweet yet full bodied. What was interesting about the mouthfeel? it was constantly changing. I felt a light tingling sensation all over my mouth, and the tea seemed to sink into my tongue. In later infusions, the liqour felt as if it was divided into different layers of texture. The hui gan was just as strong as the actual liquor... So strong that an hour later, I still taste it.

What are your opinions on complexity in aged oolong? Have you noticed it more in the feel, more in the flavor, or both?

[tenuki]

depends.

[ABx]

Aged wulong varies just as much as fresh wulong, though the differences seem to have more to do with the way it was aged. Surely the original tea has something to do with it, as well as how you brew it, but how it's maintained seems to be the biggest factor.

So yeah, it really depends. Just like with fresh wulong, the complexity can be in just about any aspects, or all of them - it's just not as easy to find.

[trent]

Aged wulong varies just as much as fresh wulong, though the differences seem to have more to do with the way it was aged.

b/c aged oolong varies, do you think its ok to brew different aged oolongs in the same yixing? (e.x. brewing aged dan cong and aged tgy in the same yixing)

[TIM]

Aged wulong varies just as much as fresh wulong, though the differences seem to have more to do with the way it was aged.

b/c aged oolong varies, do you think its ok to brew different aged oolongs in the same yixing? (e.x. brewing aged dan cong and aged tgy in the same yixing)

might taste like a warm apple cider with coffee favor? I would avoid that combo : )

[ABx]

Heh, yeah, just play it by taste. Most aged dancong still tastes mostly like dancong unless it gets too much humidity (at which point you might not want to drink it).

[edkrueger]

Aged wulong varies just as much as fresh wulong, though the differences seem to have more to do with the way it was aged.

b/c aged oolong varies, do you think its ok to brew different aged oolongs in the same yixing? (e.x. brewing aged dan cong and aged tgy in the same yixing)

might taste like a warm apple cider with coffee favor? I would avoid that combo : )

I brew Taiwanese and Anxi in one, Wuyi in another and Dancong in another. I also brew new and old in the same pot, if they are the same roast level.

[trent]

Aged wulong varies just as much as fresh wulong, though the differences seem to have more to do with the way it was aged.

b/c aged oolong varies, do you think its ok to brew different aged oolongs in the same yixing? (e.x. brewing aged dan cong and aged tgy in the same yixing)

might taste like a warm apple cider with coffee favor? I would avoid that combo : )

thats what I was thinking, this post confused me http://www.xanga.com/MarshalN/684450447 ... -pots.html

[ABx]

Aged wulong varies just as much as fresh wulong, though the differences seem to have more to do with the way it was aged.

b/c aged oolong varies, do you think its ok to brew different aged oolongs in the same yixing? (e.x. brewing aged dan cong and aged tgy in the same yixing)

might taste like a warm apple cider with coffee favor? I would avoid that combo : )

I brew Taiwanese and Anxi in one, Wuyi in another and Dancong in another. I also brew new and old in the same pot, if they are the same roast level.

Yeah, aged yancha is another matter. The ones I've had so far tasted more like yancha than most other aged wulong. For those I just brew in my yancha pot. Like I say, play it by taste.

IMO it doesn't really make sense to get too technical about it. You use yixing pots to accentuate the flavor/aroma of your various teas, so with any given tea you'll just want to use the pot that's dedicated to the flavor/aroma of that tea, regardless of it's name. If you had a yancha that tasted more like a dancong, would you brew it in your yancha pot or your dancong pot?

[edkrueger]

If I had yancha that tasted like dancong, I would assume that it actually was dancong, brew it in my dancong pot and be happy it tasted like dancong and not yancha.