This is a really nice oolong. Very well balanced and understated. Although I did detect slight floral aromas while brewing, the taste is more vegetal and buttery. Very enjoyable.
“Sip down! If you can call a forty ounce pot a sip down, that is. I have all the young folks at my house again for the weekend, so five people between the ages of 14 to 22. We did yoga together...” Read full tasting note
“This tea was absolutely delicious. I got off work a little early yesterday. It's eerie when you're the only one left in the office at 3:30. So I thought I'd make a little excursion to SoHo to...” Read full tasting note
“Excellent green oolong, with a strong buttery component and a wonderful flower-sweet aftertaste. The smell of the cup is sweetness, kind of like honey and bananas (?) and just barely...” Read full tasting note
“This is one of our flights this weekend in the Tasting Room. The wisps of steam rising from the leaves is so fragrant, it's hard to stop smelling the blend of gardenia, jasmine and butter. The...” Read full tasting note
This tea captures the magic of PingLing. Considering the light color of the brewed tea, the leaves of this tea are surprisingly dark: army green to black leaves, coiled lightly like thick segments of rope.
The Taiwanese say BaoZhong is their most aromatic oolong. The tea is so fragrant, it is hard to stop smelling its blend of gardenia, jasmine, and butter aromas. Wenshan BaoZhang has a medium body, with some creaminess lightly coating the tongue. As its freshest, BaoZhong tastes of nothing but honeyed flowers. After a few brews, it loses some of that sheen and takes on a lovely seriousness.
Brew this tea at 205° TO 212° F for 2 to 4 minutes.
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I began my (tea)day yesterday with this oolong from Harney & Sons, having ordered a selection of samples in order to find out whether or not I like this genre, after years of laboring under the (now known to be false) belief that I have an “oolong issue”.
In the Harney & Sons Guide to Tea, author Michael Harney ranks this tea at the near green end of the oolong spectrum, so I figured that it would work as my obligatory green of the early afternoon—and it did. In truth, however, the flavor of the pale gold veering green liquor is very creamy and floral and not at all vegetal. I brewed 4 grams for 2 glasses at 79C for about two minutes, and the leaves had barely begun to untwist.
They do look (as the company states) like pieces of twisted rope—not at all like gnarled nuggets, although the dark green color is similar to some of the gnarled nugget oolongs I’ve seen. Whenever I see that leaves have hardly begun the realization of their full potential, I know that further quality infusions lie on the horizon…
second infusion: just as good as the first. Rich, creamy, still floral.
third infusion: still very tasty and smooth, somewhat less creamy and floral, but just as good as some first infusion oolongs. I rarely do a fourth infusion, because often they taste too close to water to me, but this third infusion was so good…
fourth infusion: the liquor is now bright yellow—similar to many second infusions of China green teas. The flavor is weaker but still enjoyable
Flavors: Creamy, Floral