Three roast Dongding from Floating Leaves. A nicely processed and roasted oolong, that’s a bit different from your standard charcoal roasted Dongding oolong.
Tag: Floating Leaves
-
Floating Leaves Tea’s Muzha Tieguanyin [Episode 180]
A Taiwanese, high-fired roasted Tieguanyin from local tea shop, Floating Leaves.
-
The Box. Aged Oolong Report
The aged oolong market in the west leaves a lot to be desired. Most of the time the teas are usually significantly flawed (re-roasted/sour), overpriced, or more often than not both. A couple years ago, I was lucky enough to sample a number of aged oolongs from Tony of Origin Tea that were offered off-shelf. This helped to give me some perspective on aged oolongs, but also move me into the cranky, old curmudgeon category of a drinker who seems constantly dissatisfied and cynical with the online tea scene at least for this tea genre. Don’t get me wrong, I’m nowhere near an expert but I have gotten a taste of the Taiwanese market to at least know that the idea of aged oolongs being good value teas with consideration to age (true in TW) is not extended to the western market. (more…)
-
The Much Delayed Taiwan Oolongs Teas to Age Report
Better late than never, right? I announced this tea of the month about a year ago and have had samples sitting around forever. The original goal of this report was to find some decent oolongs to age for the future. The samples from Mountain Tea and Teahome, two vendors that each had a few inexpensive options for roasted oolongs. Because these were acquired a while ago, they’re mainly teas from Winter 2014. (more…)
-
Floating Leaves Tea Oriental Beauty — TeaDB James InBetweenIsode Episode #29
An Oriental Beauty from Floating Leaves Tea in Seattle. A nice casual tea.
-
Floating Leaves Tea’s 2014 Winter Shan Li Xi [Episode 104]
Another good one from Floating Leaves. This is Shiuwen’s favorite high mountain tea of the harvest!
-
Floating Leaves Tea’s 2014 Winter Farmer’s Choice Baozhong [Episode 103]
Back to our roots! A very nice Winter Harvest Baozhong from Floating Leaves.
-
Aged Oolongs [September 2014 Tea Drinking Report]
In the month of September 2014, the tea of the month was Aged Oolong. During this month, I had Aged Oolongs at least once a day (unless totally unfeasible). I’ll still consume other teas, but the primary focus is understanding and building a palate for a specific type/genre/region of tea through repetition. This the most personal blogging type style of post for TeaDB, and the goal is to stretch my palate as well as give recommendations to interested parties.
Vendors ordered from:
Also featuring:
-
Yancha Firing Levels
Handmade or traditional Yancha processing is one of the most intricate, processing methods of any tea. This process coupled with the rich terroir of inner Wuyi are paramount to making premium Wuyi tea. Missing either of these can make the difference between amazing and disappointing tea. Despite much hubbub about true Da Hong Pao, the terroir and processing are usually more important than the actual cultivar. This is different from Taiwanese tea, where cultivar can be a quick shortcut to cutting out tea masquerading as premium tea. While it’s not TeaDB’s goal to be a comprehensive guide to processing, it is important to know the basics behind hand-crafted teas like Yancha. The firing (roasting) has an enormous impact on the end-product and even when tea is in hand, the roast bears a strong influence on the ideal drinking time (oftentimes the difference between tea-flavored charcoal and delicious Yancha!). (more…)
-
The King of the 80s: Dong Ding
The year is 1980. Ronald Reagan was elected president, The Empire Strikes Back had just been released, and Dong Ding was at the top of the Taiwanese tea world. Before Da Yu Ling, before Lishan, before Shan Li Xi (all relatively new entities in tea), and even before Alishan, there was Dong Ding. Perched at an elevation above nearly all other tea-growing region in Taiwan, Dong Ding was literally at the top of the Taiwanese tea world. Feng Huang, a township within the traditional Dong Ding tea-growing region, housed one of the highest-elevation plantation in Taiwan (~1000 meters), that marked the modern-day equivalent of 105k Da Yu Ling. This very, very premium tea was processed with the utmost care by top Taiwanese tea farmers and roasters. (more…)