86

This was my first baked baozhong and I liked it lot. The light baking caramelizes the florals into rich baked fruit and honey. I get baked apple, fig, and occasionally a hint of apricot. The sweetness reminds me at times of pancake syrup and brown sugar. Some hints of almond appear in later steepings.

The baking level here is perfect. It doesn’t add any roast to the tea, rather it transforms the tea’s texture and sweetness. I preferred this tea grandpa style. Not much complexity, but it’s great for easy sipping.

Flavors: Apple, Apricot, Brown Sugar, Fig, Pancake Syrup

Preparation
195 °F / 90 °C 1 g 10 OZ / 295 ML
Rasseru

Yeah i really like this one

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Rasseru

Yeah i really like this one

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My Rating Criteria:

95 to 100: Top shelf stuff. Loved this tea and highly recommend it

90 to 94: Excellent. Enjoyed this tea and would likely repurchase

80 to 89: Good but not great. I liked it though it may be lacking in some aspects. I’ll finish it but probably won’t buy again

70 to 79: Average at best. Not terrible but wouldn’t willingly drink again

60 to 69: Sub-par. Low quality tea, barely palatable

59 and below: Bleh

Fell into tea many years ago and for a long time my experience was limited to Japanese greens and flavored Teavana teas. My tea epiphany happened when I discovered jade oolongs. That was my gateway drug to the world of high quality tea and teaware.

For the most part, I drink straight tea but do appreciate a good flavored tea on occasion. I love fresh green and floral flavors and as such, green tea and Taiwanese oolongs will always have a place in my cupboard. After avoiding black tea forever, Chinese blacks have started to grow on me. I’m less enthusiastic about puerh though. I also enjoy white tea and tisanes but reach for them less frequently.

Other non-tea interests include: cooking, reading, nature, philosophy, MMA, traveling when I can, and of course putzing around on the interwebs.

IG: https://www.instagram.com/melucky

Location

Chicago

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