Posted on November 20, 2011
As I was updating copy for a restaurant Oolong, I was reminded of how far this category has come. If you stop to read the product descriptions on boxes of Oolong teabags, you are likely to find some reference to Chinese restaurants. After all, Oolong became familiar to many tea drinkers as part of that [...]
Posted on October 30, 2011
I have devoted several posts to Ti Kuan Yin teas. They are good tasting teas and deserve to be better known; they are fussy teas to make, so there is a body of information there for those who want to be able to identify TKY from other Oolongs. This is the tea type, par excellence, [...]
Posted on October 23, 2011
In a post dated August 21, 2011 I wrote about a brownie-sized square of Oolong tea. Several weeks ago I received a small red foil packet containing Black tea, notable because it had been made from a Shui Hsien varietal, one customarily used to make an Oolong that bears this name. (Shui Hsien is sometimes [...]
Posted on October 9, 2011
This is a short post, prompted by this single leaf: This photo was taken as an after-thought. The tea was a delicious (and costly), lightly oxidized TiKuanYin from a trusted vendor, and I had saved the sample to taste when there was plenty of time to savor what I anticipated would be a treat. This [...]
Posted on September 25, 2011
The last post was about my tea of choice with mooncakes, a Single Trunk Oolong. There are several varieties but as the name suggests, these are all produced from trees, rather than tea bushes. At this time of year (autumn), another harvest of fine Oolongs is underway, Single Trunk Oolong included. Some consider the fall [...]