On Sep 16, 3:00 pm, Shen > wrote:
> My small treasure of a box arrived Wednesday from Teaspring.
> Some more wonderful '93 loose Menghai, a Nai Xiang Oolong and a brand
> new experience for me - an Oolong Wu Yi Cha Bing.
> Firstly, the bing itself is quite beautiful - pressed with characters,
> mountains, and stars and the aroma is intense - very, sweet and
> "baking chocolate". The disk colour is deep and rich - teakwood brown
> with tawny highlights.
> Being quite new to this experience, I broke off a piece as I would a
> pu-erh cha bing; although this disk is flat. Teaspring suggested using
> 1/2 small porcelain pot of leaves and doing a 1 minute infusion at
> oolong temp.
> This wonder of a tea held up strongly to multiple infusions becoming
> toastier, more chocolate and sweeter.
> The tea is a quite a bargain $9.90 and I'm assuming it will last for
> quite a while.
> I have to admit - this may just become my very favourite Autumn
> indulgence!
> Also, in this box, Nai Xiang Oolong. This one is probably with
> smoothest of the "milk" oolongs I've tastes and the flavour, although
> very delicate, more pristine and clear in the "milky/silky" tones.
> A lovely soft green and very sweet with virtually no rough green
> vegetal edges. Small leaves and a refreshing sweetness that did not
> diminish with multiple infusions.
> I've tried two "silk" Oolongs from red Blossom and the Taiwan version
> was much more pronounced a flavour.
> I had been particularly fond of the "Milk Oolong" from Holy Mountain
> since the flavour was so pronounced. But, both Red Blossoms' "Taiwan
> Silk" and Holy Mountain's "Milk" lack the complexities and nuances of
> sweet "milkiness" that appear in the Nai Xiang from Teaspring.
> Shen

Saw those two items a week or two ago and they piqued my interest.
Haven't got around to getting it, though. I heard nai xiang is a mass
favorite in Taiwan.