"Dean Macinskas" writes:

"Rebecca Ore" wrote in message
...



Some of the Chinese stores have teas. I've been doing a cross
comparision between a Specialteas sample Tung Ting and a Tung Ting I
bought in the Hong Kong grocery on Rising Sun and Adams. The
Specialteas Tung Ting is better but the cheaper Tung Ting is certainly
drinkable. We've had some threads in the past about Chinese store
teas. The consensus seems to have been that they varied.

I took a walk through the Oriental market tea section at Wing Phat plaza on
Washington a month or so ago. A huge selection, but as most of it is
labeled in Chinese, choosing some would be the equivalent of buying a bottle
of wine because one liked the label. The prices certainly seemed low, but I
suspect one gets what one pays for. Mostly bagged tea, as I recall. I
guess "supermarket" tea is pretty much the same the world over.

The Hong Kong and a couple of supermarkets in Chinatown have some
that's labelled in English in cans. I've discovered a few brands that
appear to have chronically weak tea (the boxes with the beveled off
corners if I'm remembering correctly), and a SeaDyke oolong that's has
a very strong fragrence when you open the outer box (double boxed,
with a metal box with two lids on the inside). Some of the prices are
in the $2 an ounce range (haven't tried those). The Hong Kong also
has some ginsing flavored teas and possibly some other elite teas
behind a counter.

I also ended up once with the Puerh that's simply called Black Tea.

--
Rebecca Ore
http://mysite.verizon.net/rebecca.ore

Dean /7/04

major snippage...

My usual tea of choice is Darjeeling, and thanks to another thread I now
think of Darjeeling as Indian oolong.

I don't know if I would say that. While Darjeeling is neither green nor
black, it isn't quite "Oolong" either, unless processed that way. Some of
the growers are processing an Oolong style Darjeeling tea and it's really
nice IMHO.

I've had the Gopaldhara WT-8 from
Specialteas and thought it extraordinary - the only Darjeeling from which
I've ever been able to get good multiple infusions, probably because of the
bold leaf style. If this is the wave of the Darjeeling future, I for one am
all for it!

Me too. Maybe try Kyela Teas in Montreal. Kevin, the proprietor, sells
nothing but Darjeeling.

Michael

"Dean Macinskas" writes:

[...Darjeeling oolongs...]
A long time ago I tried Specialteas Poobong Black Musk Oolong (#191), and
was distinctly underwhelmed. But my tastes have evolved somewhat since
then, so perhaps I should try it (or some others) again.

I think Poobong Black Musk is a real outlier. It's very different
from the other Darjoolongs I've tasted. When I tried it 3 years ago,
it gave off a combination of Darjeeling tang and the kind of cocoa-ish
thing you find in a lot of China blacks.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Dean Macinskas wrote:

Imperial Tea Court is advertising a "Imperial Wen Shan Bao Zhong", but the
price is stunning: $70 for 4 ounces!

Wen Shan is a small district in Taiwan which produces the best bao
zhongs and perhaps more generally the best oolongs I have ever had in
my life. The chance receipt of some of this tea started me off as a
tea fan. And yes, it is expensive. I have connections (Taiwanese
friends) and even when they buy it there it still costs a lot. A bit
less than $70 per quarter pound, but not that much. Taiwan's labor
costs are a lot higher than China's remember. That said, I've never
bought from ITC so can't say how imperial their imperial tea is. You
could ask them what prizes it has won.

Oh yes, remember that good bao zhong can be used several times (within
a couple of hours I would suggest), so the value is better than first
appears. And, since not much is used (judging by weight, not volume)
it isn't a bad deal.

Enjoy,

Rick.

"Lewis Perin" wrote in message
news
"Dean Macinskas" writes:

[...Darjeeling oolongs...]
A long time ago I tried Specialteas Poobong Black Musk Oolong (#191),
and
was distinctly underwhelmed. But my tastes have evolved somewhat since
then, so perhaps I should try it (or some others) again.

I think Poobong Black Musk is a real outlier. It's very different
from the other Darjoolongs I've tasted. When I tried it 3 years ago,
it gave off a combination of Darjeeling tang and the kind of cocoa-ish
thing you find in a lot of China blacks.

/Lew

A new word has just entered the language: "Darjoolong"! I like it!
Congratulations, Lew!

Dean

"Michael Plant" wrote in message
...
Dean /7/04

major snippage...

My usual tea of choice is Darjeeling, and thanks to another thread I now
think of Darjeeling as Indian oolong.

I don't know if I would say that. While Darjeeling is neither green nor
black, it isn't quite "Oolong" either, unless processed that way. Some of
the growers are processing an Oolong style Darjeeling tea and it's really
nice IMHO.


Well, I guess it depends on the definition of "oolong". I was thinking of
it rather simplistically: if the oxidation for green tea is (say)0-10% and
the oxidation for black is 90-100%, then everything in between is oolong.
But your statement "...unless processed that way" implies that there are
other steps in the process that are unique to oolong. What makes oolong
unique?

I've had the Gopaldhara WT-8 from
Specialteas and thought it extraordinary - the only Darjeeling from
which
I've ever been able to get good multiple infusions, probably because of
the
bold leaf style. If this is the wave of the Darjeeling future, I for
one am
all for it!

Me too. Maybe try Kyela Teas in Montreal. Kevin, the proprietor, sells
nothing but Darjeeling.


I'll check him out. Thanks for the tip.

Michael

/8/04

snip snip snip

I don't know if I would say that. While Darjeeling is neither green nor
black, it isn't quite "Oolong" either, unless processed that way. Some of
the growers are processing an Oolong style Darjeeling tea and it's really
nice IMHO.


Well, I guess it depends on the definition of "oolong". I was thinking of
it rather simplistically: if the oxidation for green tea is (say)0-10% and
the oxidation for black is 90-100%, then everything in between is oolong.
But your statement "...unless processed that way" implies that there are
other steps in the process that are unique to oolong. What makes oolong
unique?

I think you gotta "gotcha" he I'm not 100% sure. Having said that, I am
given to believe that the production of Oolong usually entails multiple and
progressive "short" dehydrations, poundings, rollings, and otherwise
manipulatings that collectively can go for days. It's labor intensive,
leaving great room for variation leading to the great variety of Oolong
styles and tastes. This in no way contradicts your definition which many
people use as a working definition.

As I'm learning more and more, tea taxonomies and "systematics" need to be
taken with a grain of salt. My current favorite oolong teadrinkingplace --
Big Apple on Howard Street in New York City's Chinatown --
refers to green Oolongs (apart from Bao Zhongs, mind you) as green teas.
It's hard to follow, but, ultimately, who cares. I guess.

Are there any growers, garden managers, or garden owners from India around
who could help with this?

Michael

Another catchword for slightly oxidized green tea is Pouchon. Any process
like a roll or press that bruises the leaf will turn it dark. So a 'green'
Pouchon is already dark.

Jim

"Michael Plant" wrote in message
...
refers to green Oolongs (apart from Bao Zhongs, mind you) as green teas.

Space nk.net1/9/04


Another catchword for slightly oxidized green tea is Pouchon. Any process
like a roll or press that bruises the leaf will turn it dark. So a 'green'
Pouchon is already dark.

Jim


Jim,

"Pouchon" sounds like yet another transliteration for "Bao Zhong," ("Pou
Chong"). Bao Zhong has the most remarkably bright emerald green look to it
as it unfurls in the water. Whatever you call us, just don't call us late
for dinner.

Michael

You can call me Ray. Any infused oolong leaf will be a shade of green
depending on oxidation. Another term for slightly oxidized leaf is Bohea.
It is also used to mean any oolong. I'm more familiar with Cantonese than
Pinyin.

Jim

"Michael Plant" wrote in message
...
Space nk.net1/9/04


Another catchword for slightly oxidized green tea is Pouchon. Any
process
like a roll or press that bruises the leaf will turn it dark. So a
'green'
Pouchon is already dark.

Jim


Jim,

"Pouchon" sounds like yet another transliteration for "Bao Zhong," ("Pou
Chong"). Bao Zhong has the most remarkably bright emerald green look to it
as it unfurls in the water. Whatever you call us, just don't call us late
for dinner.

Michael

In article "Dean Macinskas" writes:
Perhaps you buy your Oolongs from B&M shops, but if you do use internet
sources, which ones do you think have the best selection and quality?

Thanks,
Dean

I purchase mine he

http://www.oolong-tea.com/

and I most like the Summer Oolong with its
woody, peach-like aroma.

C. H. Yang provides fast and friendly service.

--Marshall

In article Michael Plant writes:

Marshall,

Yes, agreed. Yang's service is good. Which Oolong are you referring to? No
"summer" oolong on his list at the moment.

Oops! Sorry Michael, I most like the Spring Oolong:

http://www.oolong-tea.com/tea.htm

I guess I literally got a head of myself!

C.H. will also ship, for a modest shipping fee, a free tea sampler:

http://www.oolong-tea.com/freesampler.htm

About two years ago, I bought such a sampler. Some teas were excellent, most
were good, and IMHO, the "Li-Shan" was bad. I wrote to C.H. about the
Li-Shan and he wondered if I wore dentures! Why? Because one of his
customers who wore dentures had reported the same problem!! :-)

Another time I bought some Jasmine Pearl from him, on sale. It was pretty
bad and he actually apologized and refunded my money. (I have since much
enjoyed Rishi's Jasmine Pearl.)

I gather that C.H. is the owner and only worker at his on-line shop.

I'm happy with the service and have most enjoyed the Spring Oolong.

--Marshall

"Marshall Dermer" wrote in message
...
In article "Dean Macinskas"
writes:
Perhaps you buy your Oolongs from B&M shops, but if you do use internet
sources, which ones do you think have the best selection and quality?

Thanks,
Dean

I purchase mine he

http://www.oolong-tea.com/

and I most like the Summer Oolong with its
woody, peach-like aroma.

C. H. Yang provides fast and friendly service.

--Marshall

Thanks, Marshall. I'll give them a try.

Dean

Marshall /13/04

In article Michael Plant
writes:

Marshall,

Yes, agreed. Yang's service is good. Which Oolong are you referring to? No
"summer" oolong on his list at the moment.

Oops! Sorry Michael, I most like the Spring Oolong:

Hey, ten lashes for you.

snip snip snip


About two years ago, I bought such a sampler. Some teas were excellent, most
were good, and IMHO, the "Li-Shan" was bad. I wrote to C.H. about the
Li-Shan and he wondered if I wore dentures! Why? Because one of his
customers who wore dentures had reported the same problem!! :-)

*Very* funny about the dentures. But, about the Li-Shan, which I'm drinking
right now as we speak, through a head cold and stuffed up nose, I'm afraid,
so ignore the rest of this paragraph, I guess: I think it's warm and cuddly
and has enough of a dry bite to be interesting, some nice complex things
happening, a long layered finish. And other stuff I can't perceive in my
stuffed up condition. (I've tried this tea before.) So, which year did you
have it? Maybe our tastes are different. Or...and I think I'm honestly on
to something here....my taste in oolong is not really overly discriminating.
I have friends who are much more particular. What about Yang's aged
DongDing? Did you get a bit of that one?

I'm definitely *not* a jasmine kind of a guy. Now, if you'll excuse me, I'll
be putting in my dentures.

Michael

Another time I bought some Jasmine Pearl from him, on sale. It was pretty
bad and he actually apologized and refunded my money. (I have since much
enjoyed Rishi's Jasmine Pearl.)

I gather that C.H. is the owner and only worker at his on-line shop.

I'm happy with the service and have most enjoyed the Spring Oolong.

--Marshall

In article Michael Plant
writes:
*Very* funny about the dentures. But, about the Li-Shan, which I'm drinking
right now as we speak, through a head cold and stuffed up nose, I'm afraid,
so ignore the rest of this paragraph, I guess: I think it's warm and cuddly
and has enough of a dry bite to be interesting, some nice complex things
happening, a long layered finish. And other stuff I can't perceive in my
stuffed up condition. (I've tried this tea before.) So, which year did you
have it? Maybe our tastes are different. Or...and I think I'm honestly on
to something here....my taste in oolong is not really overly discriminating.
I have friends who are much more particular. What about Yang's aged
DongDing? Did you get a bit of that one?

Michael I did but I most enjoyed the Spring Oolong. I drink about 5 cups
of this tea per day and much enjoy it.

--Marshall