This tea shows up on both the green tea and oolong rosters at Stash. That’s because it’s a pouchong (bao zhong), or Bay Jong, as Stash has chosen to Americanize the tea designation. More confusement ….. But anyway, back to the tea.

When I first tasted this tea, several months ago, I didn’t know all that fun stuff. Now, I don’t think that knowing it has changed my taste buds all that much. I do appreciate the pouchong concept more now, since I dislike the astringency and bitterness of green tea so much. Pouchong gives me a lot of green tea flavor possibilities without risking the unwanted elements. A triumph of tea mastery, in my estimation. Does the person who made this tea know it’s being sold as “Bay Jong?” I wonder what she’d say?

Drinking green tea or a really green oolong, I feel all healthful and proud of myself. With this tea, I can do that and like what I’m drinking. The lilac notes were terribly elusive this time. The aging of the tea probably is mostly responsible for the loss, but maybe a change of temperature on the 2nd steep would help. Anyone have a suggestion which way to go — cooler or hotter?

I’m still liking the cup. The artichoke and new-mown hay are still going on. I gave the 3rd steep 9 min at 200F. Result was strong enough, but drier and less interesting.

180 °F / 82 °C 5 min, 0 sec

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.


Southern California, USA



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