26 Tasting Notes
From the first sip this tea is remarkable. It evokes the sense that you’ve found the tea you’ve been looking for. The touch it has on the palate is both smooth and crisp at the same time. After brewing a few solid rounds the flavors dance around in their sweetness. The roasting is not at all overbearing and creates the layers that TGY drinkers love so much. This is definitely a tea I cherished gongfu style on a cold rainy early evening in northern California. The flavors lingered and had a resonance into the night…Maybe somewhat unlike a king I felt sovereign in my solitude.
I made this tea for a bunch of friends thinking this would be a fun tea to try. I was right.
Dry leaf aroma is crazy fruity in the preheated vessel. Really wow.
Wet leaf aroma is equally unbelievably aromatic. Round after round it is silky sweet and full of flavor. Both my tea friends and non tea drinking friends were blown away by the pure joy of this new “red oolong”.
I enjoyed this fresh baozhong in a gaiwan and used 6 grams. I like to experiment a little with temperatures and brewed this one at 180°. The potent complex floral vegetal wet leaf aroma stood out to me. I brewed it 5 rounds and tasted a medley of floral and grassy notes that played well together. All in all an interesting baozhong. I did another brew in zhuni clay with 7 grams and a little hotter water…I really loved it a lot.
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I tend to enjoy hong shui oolongs in the afternoon after meals. To me it is almost a dessert tea type. I savored this lovely hong shui gaiwan style and used 6 grams with near boiling water. The first round is nice and inviting and then it gets scrumptious. There is definitely sweetness and crisp honey-like flavor but it is also comforting and smooth.