I had much better success with this tea steeping it Eastern style in my new little purple clay teapot. The shorter infusions really brought out a nice balance between the chard-like taste and the roasted character.

Spoonvonstup

Congratulations on your new pot! I really prefer doing roasted and Wuyi-style oolongs in clay, so I wish you well in your little pot’s growth. Is this one just dedicated to roasted TGY, or to all unflavored oolongs on the more oxidized and roasted end of the spectrum (or something else)?

Doug F

Thanks! I originally purchased and used it a couple of times for Shengs, but I wanted to see how this Oolong would fare in a more cozy clay environment. I’ll probably keep it for pu-erhs because I’m not a huge Oolong drinker. I was supposed to be in your neck of the woods last week but my trip was cancelled. I was looking forward to doing some tea tourism, but it will have to wait for spring!

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Spoonvonstup

Congratulations on your new pot! I really prefer doing roasted and Wuyi-style oolongs in clay, so I wish you well in your little pot’s growth. Is this one just dedicated to roasted TGY, or to all unflavored oolongs on the more oxidized and roasted end of the spectrum (or something else)?

Doug F

Thanks! I originally purchased and used it a couple of times for Shengs, but I wanted to see how this Oolong would fare in a more cozy clay environment. I’ll probably keep it for pu-erhs because I’m not a huge Oolong drinker. I was supposed to be in your neck of the woods last week but my trip was cancelled. I was looking forward to doing some tea tourism, but it will have to wait for spring!

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I love tea and living in a place that is cold or cool nine months of the year, tea is a constant source of warmth and education. I always drink tea straight and rarely drink flavored teas or Tisanes, except for the occasional Rooibos. I’m a proud father of two young boys, an avid skier, motorcyclist, reader, and runner. I have a doctorate in English (dissertation on Emily Dickinson.)

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