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Pinglin Bao Zhong 1983

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jason
Average preparation
200 °F / 93 °C 0 min, 45 sec

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3 Tasting Notes View all

From Camellia Sinensis

This small batch of aged wulong comes to us from the Wen Shan Mountains, at the northern end of Taiwan. Initially oxidised very little, 25 years of successive firings have imparted certain rustic aromatic notes: mineral (similar to Pu Er), wood, grain (toasted barley), and tart fruit (raisins, cranberries, plums) combine to make this a warm, comforting tea ideal for cool evenings.

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3 Tasting Notes

68
2 tasting notes

I found this to be a delightful tea that had a nice fruity and even (dare I say) spicy scent to it while dry… it smelled somewhat like lickerish, the liquor was a pale green and the flavor was smooth and buttery with a floral aftertaste.

Preparation
200 °F / 93 °C 0 min, 30 sec

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92
22 tasting notes

Yet another lovely aged oolong from Camellia Sinensis. While I usually prefer aged ball oolongs, baozhongs seem to age really well too, retaining their fruity, vegetal qualities but also becoming more mellow and and gaining depth in the flavor spectrum. While I don’t love this tea as much as the 1978 Baozhong or the 1987 Mucha Tieguanyin that Camellia Sinensis offers, it is still a very, very enjoyable tea.

Preparation
200 °F / 93 °C 1 min, 0 sec

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75
5 tasting notes

a phenomenal aged oolong, very flavorful and with strong chi. Amazingly forgiving in the brewing, an instant favorite.

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