Origin: Wen Shan District, Taiwain
Dry Leaf: Scent is nutty, buttery and leaves are deep forest/spinach green color. They are thick, twisted threads.
Method: 4 oz porcelain gaiwan 200F 45" then 55" steep
Wet Leaf: Floral, buttery, tangerine scent. Medium to large size leaves that had been twisted. All the leaves have carefully had the large part of the stem removed. Very precise and uniform leaves.
Liquor: Light, clear, golden pineapple color. Smells fruity and sweet. Subtly floral.
Flavor: (45") Creamy mouthfeel, subtly floral, buttery. Absolutely no astringency or bitterness. Very high quality Oolong.
(55") Still buttery and very good. Even after the leaves have opened up fully there is no astringency or bitterness. Very smooth Oolong.
baozhong (Bao1 Zhong3) = very lightly oxidized tea (formerly?) wrapped in paper during drying, literally the Wrapped Kind (包种 or 包種) – in Taiwan this word is often applied to any oolong
Flavors: Butter, Cream, Flowers, Nutty