Organic Baguashan Pre-Qingming Qing Xin Green Tea, Lot 703

I gotta say Taiwanese greens are the most aromatic green teas I’ve come across. Yet the actual drinking experience seldom lives up to the aroma. Such was the case with this tea. It had an incredible honeyed narcissus aroma but I got only the barest hint of flavor in the brewed tea. I had a little more success today following Togo’s steeping parameters.

The dry leaves emitted sweet aromas of maple syrup and apple cider when dropped into a heated shibo. Wet leaves had an interesting smell of eucalyptus and spice. First steep had a buttery, smooth vegetable soup flavor. Second steep was similar with a hint of juniper berries. The third steep had a cooling herbaceous taste mingled with sandalwood and a floral finish.

This was a mellow tea reminiscent of mao feng green tea. It had a sweet though indistinct vegetal flavor and a little tingle of spice. After trying a number of Taiwanese green teas, I’ve come to the conclusion that while interesting, they just don’t measure up to their counterparts from China and Japan. They seem more one-dimensional and lack that depth of flavor.

This green tea has some light oxidization, so it’s not so fresh tasting, but I guess it stays good for longer. It has a lot of complexity, strong flavours and an incredibly soft, velvety and milky mouthfeel.

From the dry leaves, I get aromas of meat, pumpkin flowers, freshly cut grass and courgette. The wet leaves, on the other hand, smell of soap, sweet florals and cabbage. The soap is a strong note, but not in an unpleasant way.

The taste is very crisp and juicy, while retaining a delicate and sweet profile. There are notes of custard, green peas, lemon balm, citrus, green wood, artichoke, bread crust and cannabis, the list goes on :D
I like the bitterness present, and it only gets astringent at high temperatures. The aftertaste is quite strong and cooling, like a mountain breeze. I get additional flavours of vegetable broth, pine and fresh herbs.