Mike (tingjunkie) prepares Winter '10 Da Yu Ling.
2006 Rou Gui...
And, uh, some other stuff along the way.
Other hits include Liu Bao, 70s Liu An, 99 7542, 'single bush' Shui Xian, Cheung Hing master roast Shui Xian, Kagoshima sencha, 90's Rou Gui, Li Shan.
A lot of un-oolongs, but what can I do?
Last edited by brandon (2011-03-07 16:18:08)
Drinking "Lao Cong" Shui Xian (not zheng yan), which is almost two years old now. When I first received it, the roast was too fresh and needed to calm down. Even 5 months ago or so, when I last tasted it, I thought it might be over-roasted. Trying this tea in the past two weeks, it's been much better. Sweeter and not over-roasted, if a bit boring.
Time works wonders on oolongs!
武夷肉桂- Wuyi Rougui
Intoxicating aroma, full flavor and invigorating.
How can you not love it?
White Rooster (Bai Jiguan) wuyi yan cha oolong.
Brought it back from china two years ago, when purchased at the tea master's house in old wuyi village. Amazing experience to meet the guy and his family, and every sip takes me back to that magical place.
Zisha clay pot. Probably 8-9 brews.
Cheers.