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For starters, I habitually, but unintentionally, brew this style of TGY too strong. I think it’s probably because I don’t drink this type of tea too much and hold it up to my practices with puerh and wuyi. As a result, the first few steeps are always a good bit too sour.

I read Gingko’s thoughts (http://gingkobay.blogspot.com/2010/05/concept-tea-1-special-edition-tie-guan.html) about this as a concept tea as a blend of tie guan yin and mao xie. I don’t think I have enough experience with the varietals to really understand the effect, but I do find this an enjoyable example of charcoal roasted ball-style oolong.

Lately, I’ve been focusing more and more on a tea’s texture, returning flavor, and feeling, as opposed to just flavor and aroma. I think great teas beat out many good teas by combining all of the elements in an emergent and transcendent way. This one doesn’t quite get there, as I think the aroma is pretty soft and the texture a little thin. Perhaps I haven’t noticed the internal energy of previous oolongs, but this one has a nice, soft, deep wave to it, with a considerable amount of warmth, which is helping me sweat on this first 80F+ day of summer. It also has a long, long pleasant returning herbal ginger taste that rings for an hour afterward.

teaddict

Sounds very interesting. I’ve had some really nice Mao Xie green oolong, which had a unique fruity taste that several of us finally settled on calling “pineapple-ish”, but have not seen those leaves in a traditional roast style. Sounds delicous, and while you’re calling this one a bit soft and thin, I bet I’d find the mellowness perfectly calibrated to my taste.

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teaddict

Sounds very interesting. I’ve had some really nice Mao Xie green oolong, which had a unique fruity taste that several of us finally settled on calling “pineapple-ish”, but have not seen those leaves in a traditional roast style. Sounds delicous, and while you’re calling this one a bit soft and thin, I bet I’d find the mellowness perfectly calibrated to my taste.

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

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