108 Tasting Notes
this delicate green is hard to explain to anyone who hasn’t had it before. it’s both steamed like a japanese green and pan fried like a chinese green. the resulting flavors are a hybrid of vegetal body with sweet and nutty notes making each infusion crisp on the end of your tongue. for me this tea is a special occasion or a once in a while tea. not an everyday staple like a dian lu or a da hong pao. it also makes each brewing more enjoyable and savorable. I’ve been drinking a lot of Mao Jian recently and that’s comparable flavor wise. Mao Jian is more buttery and sqaushy though. this style of curled greens is really nice this time of year
This year’s Bao Zhong is exceptional! it has the sweetness almost to the level of an Ali Shan!. not cuite as complex or durable as Ali, but a good backup in case you don’t have time to appreciate every Infusion of a rolled oolong. it’s good that this is so good this year because the Tung Ting has been a little disappointing. normally the TT is the alternate for Ali but the flavor has been kinda flat. the subtle textures don’t linger like they should. In the Bao Zhong however, they do. a light candied aroma fills the air after I add my leaves to the warm teapot. the first sip is a quick and brisk. it tastes of the first snowfall after a thaw. crisp then warming the body to complete the journey from teapot to mouth.
I love puer and this is a great season for it. i prefer cooked puer for the most part, with the exception of my fav (lau shu) this tea is probably my second favorite cooked puer behind Zhao Li Qiao. it has a sweetness lingering amongst the earth. the infusions remain strong, with the best being 4-12