Hello, all. Floundering beginner here again!

I'm setting out on another tea-buying adventure this weekend and am
hoping to expand my small collection of tea by adding greens and
oolongs. My exprience with greens thus far over the last few years has
been great and getting better, and I've got a short list of varieties
to try and pick up that people on this list have suggested. (Am very
excited about trying a bit of gyokuro!)

However, my experience with oolongs is limited to very "commercial"
sorts and the sorts I've been served with Chinese food, etc. I know
very little about the production regions or variations in oxidation,
only what I've gleaned from conversations here and information
elsewhere, and I couldn't tell the difference between "twisted" oolong
and some other type of oolong if it they took me out to dinner and
stayed for breakfast...

I plan on continuing to learn on my own, and I'm certainly not asking
for even a beginner's explanation to the nuances of oolongs, but
suggestions would be helpful.

So...if you were recommending three or four very specific varieties of
oolong tea to someone who loves all sorts of teas (including very
strongly-flavoured, oddly-flavoured, and delicately-flavoured teas),
what would they be?

I'm hoping that all of you will help me narrow down my mind-boggling
list of "oolong names I've encountered" to a short list of a few to
try. Information on why you're suggesting them or what to watch for
when trying them would be a huge bonus.

Thanks very much--you've all been very helpful, and I only hope that
I'll be able to contribute a bit more someday upon further learning.

Tess
http://teadonism.wordpress.com

Oolong is just a level of oxidation. Anything that isn't
white,green,black is by definition oolong. The two Chinese styles
twisted or fisted just refer to the outline shape of the processed leaf
which has nothing to do with the taste. If you're talking about
mainland Chinese oolong teas look for the keyword Wuyi or Anxi. Teas
from Taiwan are light to moderate oxidation and usually refer to a
particular mountain. A specific recommendation would be Phoenix wulong
from Guangdong and ALiShan from Taiwan. One person's must have on a
shelf is another's rainy day. The one that seems the most popular is a
mainland greenish TieGuanYin. I'm partial to any tea from Taiwan. You
couldn't go wrong with BaiHao or Oriental Beauty.

Jim

Tess wrote:
> Hello, all. Floundering beginner here again!
>
> I'm setting out on another tea-buying adventure this weekend and am
> hoping to expand my small collection of tea by adding greens and
> oolongs. My exprience with greens thus far over the last few years has
> been great and getting better, and I've got a short list of varieties
> to try and pick up that people on this list have suggested. (Am very
> excited about trying a bit of gyokuro!)
>
> However, my experience with oolongs is limited to very "commercial"
> sorts and the sorts I've been served with Chinese food, etc. I know
> very little about the production regions or variations in oxidation,
> only what I've gleaned from conversations here and information
> elsewhere, and I couldn't tell the difference between "twisted" oolong
> and some other type of oolong if it they took me out to dinner and
> stayed for breakfast...
>
> I plan on continuing to learn on my own, and I'm certainly not asking
> for even a beginner's explanation to the nuances of oolongs, but
> suggestions would be helpful.
>
> So...if you were recommending three or four very specific varieties of
> oolong tea to someone who loves all sorts of teas (including very
> strongly-flavoured, oddly-flavoured, and delicately-flavoured teas),
> what would they be?
>
> I'm hoping that all of you will help me narrow down my mind-boggling
> list of "oolong names I've encountered" to a short list of a few to
> try. Information on why you're suggesting them or what to watch for
> when trying them would be a huge bonus.
>
> Thanks very much--you've all been very helpful, and I only hope that
> I'll be able to contribute a bit more someday upon further learning.
>
> Tess
> http://teadonism.wordpress.com

Tess:

Below is a link to an article authored/edited by Guang of Hou De about
the types of oolong cultivars generally found in Taiwan. This may be a
little too specific for your general oolong inquiry...but it's a good
info on Taiwanese oolongs.

http://www.houdeasianart.com/downloa...ng_Species.pdf

As to your question: "So...if you were recommending three or four very
specific varieties of oolong tea to someone who loves all sorts of teas
(including very strongly-flavoured, oddly-flavoured, and
delicately-flavoured teas), what would they be?"

My suggestions for starters would be:
- Tie Guan Yin from Anxi (aka: Iron Goddess)
- Dan Cong from Feng Huang Mtn. (aka: Lone Bush)
- Da Hong Pao from Wuyi Mtn. (aka: Big Red / Scarlet Robe)
- Bai Hao from Taiwan (aka: Oriental Beauty)

Of course, each type above comes in different quality/grades, oxidation
as well as roasting level...

My two cents...hope that helps.

- Phyll


>
> Tess wrote:
> > Hello, all. Floundering beginner here again!
> >
> > I'm setting out on another tea-buying adventure this weekend and am
> > hoping to expand my small collection of tea by adding greens and
> > oolongs. My exprience with greens thus far over the last few years has
> > been great and getting better, and I've got a short list of varieties
> > to try and pick up that people on this list have suggested. (Am very
> > excited about trying a bit of gyokuro!)
> >
> > However, my experience with oolongs is limited to very "commercial"
> > sorts and the sorts I've been served with Chinese food, etc. I know
> > very little about the production regions or variations in oxidation,
> > only what I've gleaned from conversations here and information
> > elsewhere, and I couldn't tell the difference between "twisted" oolong
> > and some other type of oolong if it they took me out to dinner and
> > stayed for breakfast...
> >
> > I plan on continuing to learn on my own, and I'm certainly not asking
> > for even a beginner's explanation to the nuances of oolongs, but
> > suggestions would be helpful.
> >
> > So...if you were recommending three or four very specific varieties of
> > oolong tea to someone who loves all sorts of teas (including very
> > strongly-flavoured, oddly-flavoured, and delicately-flavoured teas),
> > what would they be?
> >
> > I'm hoping that all of you will help me narrow down my mind-boggling
> > list of "oolong names I've encountered" to a short list of a few to
> > try. Information on why you're suggesting them or what to watch for
> > when trying them would be a huge bonus.
> >
> > Thanks very much--you've all been very helpful, and I only hope that
> > I'll be able to contribute a bit more someday upon further learning.
> >
> > Tess
> > http://teadonism.wordpress.com

It depends on how much you want to spend, as oolongs can be very
expensive. I find less expensive "green/jade/light roast" oolongs to be
the most forgiving. Conversely, if you buy cheap "high fire" oolongs,
like Da Hong Pao, it's likely to turn you off to the genre altogether,
as they taste like charcoal.

[echo Phyll]
Anxi TKY
Dancong
Dahongpao
Baozhong
Dong Ding

I haven't bought an oolong without tasting or sampling it first, and I
hope you get that opportunity!

~j

Tess wrote:
> Hello, all. Floundering beginner here again!
>
> [snip!] "blah blah blah"
>
> Tess
> http://teadonism.wordpress.com

"Jason F in Los Angeles" > writes:

> It depends on how much you want to spend, as oolongs can be very
> expensive. I find less expensive "green/jade/light roast" oolongs to be
> the most forgiving. Conversely, if you buy cheap "high fire" oolongs,
> like Da Hong Pao, it's likely to turn you off to the genre altogether,
> as they taste like charcoal.

I assume you don't mean *all* Da Hong Pao here, right? Just the
cheap, badly made, possibly fake stuff?

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

Lewis 8/30/06

> "Jason F in Los Angeles" > writes:
>
>> It depends on how much you want to spend, as oolongs can be very
>> expensive. I find less expensive "green/jade/light roast" oolongs to be
>> the most forgiving. Conversely, if you buy cheap "high fire" oolongs,
>> like Da Hong Pao, it's likely to turn you off to the genre altogether,
>> as they taste like charcoal.
>
> I assume you don't mean *all* Da Hong Pao here, right? Just the
> cheap, badly made, possibly fake stuff?

Not to doubt either of you, but just to add that
those WuYi teas on the heavily roasted side
are -- to my taste -- an acquired taste, and can
seem "charcoal" before they begin to reveal
their subtler flavors and aromas. I had to
grow into them, but that doesn't necessarily
generalize, I know.
Michael

Tess wrote:
> I'm setting out on another tea-buying adventure this weekend and am
> hoping to expand my small collection of tea by adding greens and
> oolongs. My exprience with greens thus far over the last few years has
> been great and getting better, and I've got a short list of varieties
> to try and pick up that people on this list have suggested. (Am very
> excited about trying a bit of gyokuro!)

Gyokuro is a funny one for me, I love it but in smaller doses and
thankfully due to the cost that works out for me. I could never drink
it daily like a good sencha. Pi Lo Chun is highly recomended by me for
a nice middleground green.

> So...if you were recommending three or four very specific varieties of
> oolong tea to someone who loves all sorts of teas (including very
> strongly-flavoured, oddly-flavoured, and delicately-flavoured teas),
> what would they be?

Phyll gave you almost the same list I was going to say:
- Tie Kuan Yin
- Dan Cong
- Bai Hao/Oriental Beauty

There is a lot of variance in oolongs IMO, even in expensive ones. I
find I will really enjoy one Oriental Beauty while detesting another,
even though both are high quality... I think it was Jason F who said he
likes to taste an oolong before buying and I fully agree with that.
Since it isnt always an option I buy Oolong's carefully.

And just to throw in some off-the-wall options (because that's just how
I am a good Osmanthus Oolong (Gui Hua) can be a good time, Huang Jin
Gui, Dong Ding, Shui Xian, and the complete darkhorses Sea Dyke Brand
Fujian Oolong and Foo Joy Wuyi Oolong (it is cheap and I like it, so
sue me

Enjoy!
- Dominic
Drinking: Random dragonwell I found in my tea cupboard at work.

Dominic T. wrote:
> I think it was Jason F who said he
> likes to taste an oolong before buying and I fully agree with that.
> Since it isnt always an option I buy Oolong's carefully.

Ditto...I also agree. If tasting in advance is not possible (ex buying
tea online), any reputable online vendor provide samples for a song or
even free. Do that first before buying too much.

-Phyll

yes. didn't realize that was poorly written.

"...if you buy cheap "high fire" oolongs, like _cheap_ Da Hong Pao..."

I speak from experience. $6.00 for a 200g can of Da Hong Pao is a
mistake!

~j

Lewis Perin wrote:
> "Jason F in Los Angeles" > writes:
>
> > It depends on how much you want to spend, as oolongs can be very
> > expensive. I find less expensive "green/jade/light roast" oolongs to be
> > the most forgiving. Conversely, if you buy cheap "high fire" oolongs,
> > like Da Hong Pao, it's likely to turn you off to the genre altogether,
> > as they taste like charcoal.
>
> I assume you don't mean *all* Da Hong Pao here, right? Just the
> cheap, badly made, possibly fake stuff?
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html

Check out:
http://www.oolongtea.org
http://pages.ripco.net/%7Ec4ha2na9/tea/faq.html
http://www.wanlingteahouse.com/english/tea_index.html





Jason F in Los Angeles wrote:
> yes. didn't realize that was poorly written.
>
> "...if you buy cheap "high fire" oolongs, like _cheap_ Da Hong Pao..."
>
> I speak from experience. $6.00 for a 200g can of Da Hong Pao is a
> mistake!
>
> ~j
>
> Lewis Perin wrote:
> > "Jason F in Los Angeles" > writes:
> >
> > > It depends on how much you want to spend, as oolongs can be very
> > > expensive. I find less expensive "green/jade/light roast" oolongs to be
> > > the most forgiving. Conversely, if you buy cheap "high fire" oolongs,
> > > like Da Hong Pao, it's likely to turn you off to the genre altogether,
> > > as they taste like charcoal.
> >
> > I assume you don't mean *all* Da Hong Pao here, right? Just the
> > cheap, badly made, possibly fake stuff?
> >
> > /Lew
> > ---
> > Lew Perin /
> > http://www.panix.com/~perin/babelcarp.html