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Oolong Tea by Red Blossom Tea Company
Wenshan, the range of mountains that surround Taipei in northern Taiwan produces a type of oolong using techniques from the Wuyi Mountains of Fujian. Called Baozhongs or “Pouchongs”, these teas are twisted rather than rolled, and are the lightest oxidized amongst the Formosa teas.
Our Wenshan Baozhong comes from Pinglin – an area whose terroir and skilled craftsman combine to produce the most reputable Baozhongs. Unlike msot Wenshan Baozhongs on the market, ours is barely roasted – we prefer to allow the leaves to speak for themselves.
Harvested in April, the tea is smooth and sweet, with a subtle hint of cane sugar and cream.
Wow, this oolong is delicious! The first few steepings deliver a rich buttery taste and aroma that, like cheesecake, almost becomes difficult to continue drinking. After the first three steepings it mellows out into a nice sweet, relaxing drink. While this comes from Taiwan, it reminds me of a high quality green tieguanyin.
I highly recommend this tea, but I also recommend not to expect this to be a daily tea, but rather a special treat.
Iced from yesterday. Disappointingly bland. Not sure if it is the tea or me, but considering how yummy this tea is hot, I’m guessing I didn’t steep long enough before icing.
That makes me feel like I’ve put it on a cake. Which I didn’t. Though now that I think about it, I’m intrigued by the thought of tea-flavored icing.
ETA: Hmm, maybe it isn’t me because as the tea warms up a bit, more of the yummy flavor comes out. So I think this is a tea that is best hot.
