Friday and a Fabulous Oolong - (Wulong)

Side-bar: for most here in (Industrial) China we don’t have “weekends” It’s 7 Mondays with 7 Friday nights, especially in the run up to western Christmas and CNY.
This by way of daily post and response to a couple of e-mail questions.
Wu Long Cha:

Why so many spellings?
The simple reason is that "wulong" is a Chinese word, and the Chinese language does not use an alphabet. Unlike English or most other Western languages, written Chinese uses characters representing entire syllables.
The spelling "wulong" (or "oolong" or "wulung" or "wu long" etc) is a phonetic transcription of the Chinese characters, approximating the sound of spoken Chinese - more specifically spoken Mandarin. The correct pinyin transcription of 烏龍茶 is "wulong cha", in pinyin, written with tone marks, it would be "wūlóng chá".

On with the day.... My friend and his brother just got in from Taipei, san the frankincense and myrrh, but they do have Taiwan green gold…烏 龍 茶 Oolong/Wulong. (Their family farm (not tea) is in the middle of the island, family friends are in the tea business, hence the “connections”) High Mountain Tea (generic packaging)We are on our 2nd pot of a truly satisfying High Mountain Oolong.
For me to enjoy Oolongs, it’s after a meal, seldom if ever on an empty tummy.
So this is a post breakfast session,(11:30am).
The dry leaves; a beautiful mix of greens through black, clean, well formed with a fresh and pure aroma.But! “The proof of the pudding…..” Liquor has a truly delightful colour and clarity.
Even after multiple infusions the tea holds fast and delivers satisfying results.
Spent leaves are as expected from a quality tea.

Lunch: a grand affair; a favorite Hunan restaurant in Chang Ping, celebrating its 5th. anniversary, and we are guests of the owner.
With a full tummy, its back to the tea table to discuss business.
First a couple of pots of a 7 yr. old Pu-erh, to transition from the: da la大 辣 "very spicy" meal.