Nine Dragons Oolong with Lu-Ray and Unmarked Wheat

Nine Dragons and wheat

My Rakkasan tea of the day today is the Vietnamese Nine Dragons Oolong, from the Cho Long in Yen Chau district of Son La province, on the border by Laos.  This full-bodied tea can stand up to 5-6 infusions according to Rakkasan’s tasting notes.  I am on the second pot, and it still tastes lovely, with a somewhat “grassy” aroma.  The tea is harvested from 300-400 year old wild-growing large leafed tea trees, and is organic, ethically and sustainably produced.  As I mentioned in the first post on the Rakkasan Tea Company, their commitment and mission is one of the things I admire and want to support in their work.

Nine Dragons in the cup

My second steeping is still rich and dark, and reminds me slightly of the Nepalese oolong Black Dragon from yesterday.  Though rolled in the small traditional balls, unfurled, the tea is a large leaf with more green color than the earlier oolongs featured.

unfurled Nine Dragons

The cup is unmarked, and another wheat design that was popular during the 1950s.  The saucer is Lu-Ray Pastels in Persian Cream, the most popular line from the Taylor, Smith, & Taylor company.  Lu-Ray Pastels were introduced in the four original colors (including the yellow Persian Cream) in 1938.  The dishes were discontinued in 1961.


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6 Responses to Nine Dragons Oolong with Lu-Ray and Unmarked Wheat

  1. Beth says:

    By “grassy” do you mean it is reminiscent of fresh cut grass? And, what kind of infuser to do you use with leaves like this? I have a tiny one that is for a single cup, but I have to think you have a larger pot and a different infuser.


    • Suzassippi says:

      Grassy may not be the best word, perhaps earthy, foresty, but grassy was what came to my mind. Not fresh cut grass, but real grass growing and in the ground. But we all may experience different aromas and tastes, as I have discovered with wine. I do not use an infuser most of the time. I put these directly into the pot and use a strainer to pour the tea. I have a ceramic infuser with my oldest tea pot, and I have been thinking to try it, but I would have to make a much larger pot. I also have one with a metal mesh infuser, and use it sometimes for these same teas. I do not see a major difference. Also, in making tea in the gaiwan, which I do sometimes, you do not use an infuser, merely tip the cup with the lid slightly ajar and it strains out the leaves. As a gaiwan makes a smaller cup, it works really well for those that can do multiple steeps. Perhaps I shall do gaiwan on the morrow!

      Liked by 1 person

  2. This sounds like a delicious tea! A perfect tea for spring tea times.


    • Suzassippi says:

      Thank you for joining in, Tea is a Wish! As you well know, tea is a fascinating plant with many variations, and it is amazing to taste all the different options out there.


  3. peggyjoan42 says:

    My granddaughter would love your posts. She loves tea from all over the world. She is in college right now and too busy to blog, but I will suggest she visit your site. Peggy


    • Suzassippi says:

      Another good morning, Peggy! I had a difficult day yesterday, and was slow in rising today–I am not usually this much of a lollygagger, but then, nothing is normal right now. Tea is a fascinating subject –it is nice to hear your granddaughter appreciates it.


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