The raw leaves are long, thinly rolled and with some curl. From what I can tell they look full leaf for the most part, I can tell easier after steep once they open. Colour is deep, dark green. Scent is sweet with hints of butter and grass and honeysuckle floral finish.
Steeping Method:
Leaf – 7g
Gaiwan – 100ml
Water – 85C
Time: 3 minutes 30 seconds and increase of 1 minute each steep after that.
(Note) Why the long steep for a gaiwan? Don’t forget these leaves are big and full so they will take longer to steep in general.
First Steep – 3 minutes 30 seconds
The colour is yellow with a grass, butter and fresh spinach scent.
Despite the long steep the flavour is subtle, even compared to it’s mineral scent. It’s soft and delicate with a hint of butter, grass and flowers (sweetpea). Refreshing due to it’s subtleness though a hint of dryness in the after taste. Further sips reveal some mineral flavours albeit soft, spinach and kale springing to mind.
Second Steep – 4 minutes 30 seconds
Still delicate but an increase of butter and spinach notes. Very clean tasting. No astringency. After taste is of sweetcorn with some dryness though not increased from the first steep ie minimal drynes still.
Third Steep – 5 minutes 30 seconds
At this point it’s starting to become even softer which alleviates the grass flavour. An increase of the dryness is noticeable in the after taste. Still beautifully buttery and the fresh spinach is still poignant.
Fourth Steep – 6 minutes
So much butter and spinach is left in this steep, though it’s short lived and does not linger for long in the after taste.
Fifth Steep – 7 minutes
My last steep. All that really remains is butter and spinach but there has still been no harshness/astringency throughout to speak of. The dryness slowly increased but it still at a reasonable level.
Overall: This was delicate in strength but it’s pure, clean flavours had a beautiful eloquence that made it delicious and special. It’s freshness and quality was wonderful and I will be honest to say it exceeded my expectations. Perhaps the nicest BaoZhong I have had the pleasure of tasting. Note the after steep pictures, they show whole leaf (mostly) and with no imperfections.
For pictures and more information please view my blog. http://www.kittylovestea.co.uk/2015/08/19/an-introduction-to-beautiful-taiwan-tea-company-with-paul-adamson-interview/
