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Hand Picked Bao Zhong

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 TeaBrat
Average preparation
175 °F / 79 °C 3 min, 0 sec

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8 Tasting Notes View all

  • “Sipdown! I've had this oolong for 2 years now according to my Steepster notes. I finally decided to finish off the bit I had today and this still seems really good to me, very buttery with sweet...” Read full tasting note
    97
    amyoh2 2163 tasting notes
  • “This is my chosen gong fu tea of the day. I got this sample from *Amy Oh*... thanks! This is my first tea from Samovar, which is a tea company I've always wanted to try. I have enjoyed the bao...” Read full tasting note
    82
    dinosara 1850 tasting notes
  • “Thank you ssooo much Amy for this delicious Oolong! I wasn't aware that this was a Thai Oolong until I read your notes, so it is my first as well. :)) When I warmed my glass tea press and poured...” Read full tasting note
    91
    ScottTeaMan 101 tasting notes

From Samovar

Product description not available yet.

About Samovar View company

Samovar's is dedicated to preserving the simplicity and integrity of the tea traditions and inspiring people to practice peace through drinking tea.

8 Tasting Notes

97
2163 tasting notes

Sipdown!
I’ve had this oolong for 2 years now according to my Steepster notes. I finally decided to finish off the bit I had today and this still seems really good to me, very buttery with sweet vegetal notes. I shall miss it, but I think I have a good excuse to purchase some more green oolongs soon since I don’t have too many more left. ;)

This is equally good prepared gong fu or western style.

Preparation
185 °F / 85 °C 2 min, 0 sec
Ruby Woo Scarlett

I didn’t know one could keep tea that long without its losing some of its punch!

TeaBrat

yeah, I was amazed as well

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82
1850 tasting notes

This is my chosen gong fu tea of the day. I got this sample from Amy Oh… thanks! This is my first tea from Samovar, which is a tea company I’ve always wanted to try. I have enjoyed the bao zhongs I’ve had before, but I’ve never had one gong fu.

There isn’t much info about this tea online because it is not on Samovar’s websites, so I used approximate brewing parameters from Naivetea for their bao zhong. I also didn’t rinse this one. In the first steep, 30 seconds, I definitely smell buttery asparagus notes, which are really the main fragrance here. It is definitely sweet, fresh, spring asparagus like we’re getting now. The flavor, though is first sweet and fruity (one of Amy’s posts said there are supposed to be notes of mango in here, and I can see it), then followed by some spring vegetables. Really, really lovely.

Second steep (45 seconds) is much greener in color, and it smells more buttery. But the taste is kind of meh? Not exciting. Same with the third. Same thing as has been happening with most of the oolongs I try to steep gong fu. I dunno, I think maybe I am increasing my steep time too fast? Maybe I should stick with similar timed steeps for the first few at least? I mean, the third steep isn’t bad but it’s nothing to write home about. Why do I get great first steeps and then mediocre steeps for the rest of them in seemingly all the oolongs I try to steep gong fu? Especially when I’ve read so many times that people think the second steep is often the best. Not for me. Gotta figure this out.

A hotter, short fourth steep (boiling, 20 seconds) hints at the notes of the first steep, but they are weaker. An improvement over the second and third, though.

Rating this one on the delicious first steep, which was delightful. Thanks for sharing this with me, Amy!

Preparation
190 °F / 87 °C 0 min, 30 sec
ScottTeaMan

I really liked this one too. :))

TeaBrat

hmmm. whenever I gong fu a tea I tend to use a higher leaf to water ratio than I would otherwise, could this be part of the issue?

ScottTeaMan

I should be more precise when I steep goggfu style- sometime I use too much, sometimes not enuff. What I mean is that I tend to use less leaf than most people.

Dinosara

That may have been a problem with this tea (although it’s the same tea:ratio as Naivetea recommended), but with the other oolongs my pot has been bursting with oolong after steeping so I couldn’t add too much more! I’ll definitely be playing around with the parameters.

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91
101 tasting notes

Thank you ssooo much Amy for this delicious Oolong! I wasn’t aware that this was a Thai Oolong until I read your notes, so it is my first as well. :))

When I warmed my glass tea press and poured the dry leaves into it the aroma was very creamy to me. I was surprised because this tea was greener than I expected, but IMO somewhere in the middle of the Oolong spectrum. The wet leaves smelled wonderful, with a creamy fruit aroma I love so much. The cup color was a lighter yellow, with a light fruity & creamy aroma.

Initially this Oolong reminded me of the milk Oolong I had a while back, but slightly greener, with no artificial powdery aftertaste left on my palate. This was so creamy and I loved the smoothness of the cup. I did notice a mild peach aspect to this one, and I agree with Amy, this Bao Zhong is mild in flavor. This is probably due to the hand rolling of the leaves. Not whimpy in taste, but a more gentle, calming, reflective brew.

My second steep was much the same as above, but more creamy, smooth, and fruity. I did seem to pick up more of the greenish character in the second cup. I wouldn’t call it flowery, but slightly vegetal in nature. I did get peach notes. Now I think I understand what people mean when they say an Oolong is buttery. I guess I just feel that “buttey” is what I call creamy (it is part of the creaminess) in describing the tea.

This Bao Zhong Oolong is one of those teas I could really get addicted to! Thanks again Amy. :)) I’m gonna go take a leap, and steep another cup of this tasty Oolong. :))

Cupped & Reviewed: Wednesday, February 29, 2012.

Preparation
190 °F / 87 °C 1 min, 30 sec
Bonnie

I like the leap and steep…can’t leap and steep for another 4 years though…weep and steep!

TeaBrat

I’m glad you liked it…

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