Official Oolong thread!
Huang Mei Gui Wu Yi Spring 2015 from YS. Really nice smooth thick smooth floral well roasted smooth yancha. Lots of smooth here.
A bit tea stoned from it, really enjoying the floral notes and no harsh roast
I’m drinking an Old Seno Dancong Tea I got off of Aliexpress.
It’s developed from a mix of cream, dried orange peel and whiskey note, through a floral honey phase and is now into a melon, tropical fruit honey phase. Quite nice.
The Teas that I got from this seller are slightly more Roasted than I usually prefer in Dancong but most of them have had greater endurance than I find in them as well. I used about 4 g in a 50ml pot with flash steeping.
Premium Shui Jin Gui from Tea Urchin. (golden water turtle)
Dribble.. perfect lightly roasted, sweeter than savoury (honey), a bit of cinnamon & almond. The liquor aroma is as good as the aroma from the gaiwan. Its pretty nice if you like more of a dessert aroma to your yancha. some fruit in there as well as flowers.
I’m having the Milan Dancong AA from Jing Tea Shop. It’s fine, but I love the AAA more. The AAA is definitely worth the extra $
Hi, I’m new to this site and oolong. I read that it has a lot of healthy benefits so I thought I’d try it. Can anyone tell me a good place to buy oolong? Thanks.
So I’m about to place a YS order and have some dan congs and wuyis in my shopping cart. Some are 2016 harvest and others are from last year. Not sure if I should wait for the new harvest or not. Does freshness matter as much with roasted oolongs as it does with jade and green tea?
As far as Dan Cong, I know that unbaked dan cong/fragrant oolong (also things like tieguanyin) are more fragrant in the Autumn. So Ba Xian, Xing Ren, Zhi Lan can be better these times.
Baked are better in the spring, Like Mi Lan & Song Zhong where the taste pops more & you get fruitier.
I drank a Lao Cong Ba Xian from spring 2015 the other day and its still amazing. Took two days & 15 flash steeps & it still was giving. In fact it was too pungent & thats why they all had to be flash steeps.
There must be some difference but I would defo be happy with good unbaked dancong from autumn 2015
Thanks, that’s good information. I was looking at YS’s Feng Huang and Huang Mei Gui but you’ve given me lots more interesting teas to google :-) I tend to lean towards the lighter dan congs myself and it’s not always easy to tell them apart from the dark ones. Some of the roasted oolongs like Mi Lan Xiang are a little aggressive and actually taste better rested.
They are also often costlier when better rested :-) Well stored oolong aged for a couple of years, or even decades, often sell at a premium to fresh ones.
I like Ya Shi (duck shit) & Ba Xian (8 immortals) Ive had a few YS Ba Xians and they are nice, good for the price. those are worth trying if youve never had
Dan Cong are my most favourite teas evererst in the world… Ive also never tried Song Zhong before! Ive got it in a jing tea shop cart ready & waiting
I cant imagine how much aged dan cong would go for. They are already very expensive
Ive been drinking the chou shi ya shi from YS
I dont know if anyone knows how best to brew this one, I really want to like it but it tastes a bit too much like soap.. & im flashing that mother all the way, not too hot water either..
Usually if a dancong is this fussy I can just adjust the brews faster but this one, im pouring in with one hand, lid on & dumping out with the other.. its very fussy
its super purdy tho :)
https://s10.postimg.org/wtu9wqckp/yahsi.jpg
edit* ive knocked it back to 70c flash brewing and its better. This be a real fussy one to get palatable, treat it like a green i think
Just finished off Long Feng Xia oolong from Taiwan Tea Crafts: https://www.taiwanteacrafts.com/product/longfengxia-high-mountain-spring-oolong-tea/?v=7516fd43adaa
I really liked the lingering balsamic and flower notes in this tea though it’s above the price point of a daily drinker for me. All of the Shan Lin Xi teas I’ve tried have been excellent and this was no exception.
It’s too bad the flavor of green oolongs deteriorates so rapidly because that usually limits me to 25g sample sizes. Anything larger usually goes stale before I can finish it.
We had this discussion before about the longevity of green oolongs. How long do they generally last for you?
And yeah im finding myself more & more waiting till the correct season now before purchasing certain teas
In my experience, the freshness timer on green oolongs really starts ticking once the vacuum seal is broken. I’m now buying them in 25g or smaller sizes, opening one bag at a time, and trying to finish off what I open within 3 weeks. There’s a noticeable loss in flavor after 1 month even under ideal storage conditions.
I’ve experimented with re-vacuum sealing green oolongs but it didn’t seem to help extend shelf life. I had to chuck one batch of tea the other day which was absolutely tasteless after 2 months of vacuum storage. I think once it’s exposed to oxygen, the flavor deteriorates no matter what. You’re better off storing the tea in the bag it came in with the air squeezed out.
I’ve had good success with refrigerating green teas and have a couple of teaspoons of green oolong sitting in the fridge that I’ll be testing in a few days. Let’s see how it turns out.
And I agree, best to buy green oolongs in season and not let them sit around too long.
Yeah let us know here about the fridge thing, ive heard that before but never tried it, not sure if our fridge is ideal for that anyway.
its surprising that vacuum sealed bags dont do much, as that is how we receive them & it keeps the freshness
Ive been googling, apparently to re-seal you need oxygen absorbers to absorb the last 1% oxygen & moisture after vacuum sealing…
http://hojotea.com/en/posts-4/
after that, it should work!
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