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2008 Winter GradeA Pin-Lin Bao Zhong, Hand-Harvested

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jillian
Average preparation
195 °F / 90 °C 0 min, 30 sec

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2 Tasting Notes View all

  • “This is probably the 4th time I've brewed some of this wonderfully delicate tea, but I goofed in a way that probably limited the potential of the infusions significantly: I used a too low leaf to...” Read full tasting note
    77
    teaddict 311 tasting notes
  • “The smell is mildly floral and has a full bodied taste. A smooth buttery mouth feel. I tend to prefer winter harvest for Taiwanese tea and this one doesn't disappoint..” Read full tasting note
    75
    J_T 5 tasting notes

From Hou De Asian Art & Fine Teas

Harvest: 2008 Winter

Method: Hand harvest

Location: Pin Lin, Taipei, Taiwan

Cultivar : Chin Shin

Description: The Grade A Winter-harvested bao zhong is from the same plantation as our popular 08 spring batch. The leaves are still wholesome and tightly kneaded in a stripe form, with healthy and dark-green color. The aroma is delicate and balanced, nicely floral, a bit less expressive than the premium grade, but still has a clean and refreshing appearance. Silky-textured liquor is comfortable, delightful and lingering.

About Hou De Asian Art & Fine Teas View company

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2 Tasting Notes

77
311 tasting notes

This is probably the 4th time I’ve brewed some of this wonderfully delicate tea, but I goofed in a way that probably limited the potential of the infusions significantly: I used a too low leaf to water ratio, and I was let the water cool too long before the infusions—too much attention to the camera setup as I was working on photographing what I was doing. In spite of that, the tea was good!

Leaves are twisted, large, green to black, with a light sweet scent.

2.2 grams of leaf into my 6 oz glass pot, because the leaves are so pretty as they unfurl.

1st infusion 175°F/79°C 30", sweet, hay, floral, but too light, should have been longer.
2nd infusion water closer to 160°F/71°C (let it cool too long, misjudged), let it go nearly 2 minutes, again a very light, sweet, floral infusion.
3rd infusion 175°F/79°C several minutes, similar—light, sweet, floral.
4th and 5th infusions were with water just off the boil, several minutes’ steep, and were still lovely.

I’d try water closer to 195 and 30" steep with 3-4 grams of leaf for the same pot next time around; or 2 grams in my 2 oz gaiwans, same temp/time recs as above.

Preparation
195 °F / 90 °C 0 min, 30 sec

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75
5 tasting notes

The smell is mildly floral and has a full bodied taste. A smooth buttery mouth feel. I tend to prefer winter harvest for Taiwanese tea and this one doesn’t disappoint..

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