“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...” Read full tasting note
“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...” Read full tasting note
“Rich, green, and mouth-filling, but still light in body as Bao Zhong tends to be. There’s a little chewy fruitiness in the taste, like a sweet strawberry. I don’t know that I’ve ever had a tea from...” Read full tasting note
“Exciting news — I’m within a weekend tasting fest or two of completing the taste-and-write-an-initial-note-about-all-the-teas-in-my-cupboard project! After today, the count is: pu erh: 4 oolong:...” Read full tasting note
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.
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