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“Hmm, so this Baozhong is made from a Tie Guan Yin cultivar but it doesn’t really exhibit the characteristics of either. The lightly twisted long leaves have a slightly pungent vegetal smell and...” Read full tasting note
This is a traditionally produced Baozhong using the Tieguanyin** cultivar grow by Monks and Nuns in the mountains of Pinglin just outside of Taipei. And it is wonderfully strange. The golden sweet/sour fruit notes of the Tieguanyin cultivar is on show in the upfront taste, before it moves to a thick buttery mouthfeel in the mid mouth before ending in a sweet, almost-floral-but-not-quite vegetal lingering aftertaste. It is a fascinating clash of worlds, and an another example of why we love Taiwanese teas so much!
**Tieguanyin is both a cultivar and a style of producing tea which can make it a little complicated. In this case, it is just the name of the cultivar, not the production style, of this tea.
Elevation: 300-400m
Status: Certified Organic
Cultivar: Tieguanyin
Season: April 8th, 2020
Method: Hand picked, processed on site, small batch
Oxidization: 5-8%
Region: Pinglin, New Taipei City
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~95C(205f) water, 30-40-50 second steeps then 10-15 seconds + to taste. Lasts 4+ steeps.
Western Style: 3-5 per 100ml. 2-3 minutes steeps.
Grandpa Style: 3-5g per mug. Keep adding water as you drink to taste.
Company description not available.
Hmm, so this Baozhong is made from a Tie Guan Yin cultivar but it doesn’t really exhibit the characteristics of either. The lightly twisted long leaves have a slightly pungent vegetal smell and quite a few stems. Flavor wise, it isn’t terribly exciting. It tastes like a generic Chinese oolong. Grassy, with a nondescript floral element, and the barest hint of fruit. It lacks the thick buttery florals of TGY and the lilac bouquet that is classic Baozhong.
Flavors: Floral, Vegetal
