“The scent of the dry leaves is reminiscent of a delicious sheng pu’er + soap. Steeped, you can pick up on minty notes and soap. On the palate, you get the same: mint and soap with earthy notes. Did...” Read full tasting note
Modern day baozhongs are light oxidized twisted oolongs, crafted in the manner of a Wuyi yancha, but light oxidized to preserve the tea’s innate aromatics. In the 1960s when this tea was crafted, baozhongs would have seen higher oxidation and longer roasting, producing notes of baked sugar and cream.
In the intervening years, the tea’s gradual aging has transformed it into something altogether different. Gradual oxidation produces the plum and mint notes, and mild fermentation also produces an earthiness akin to light sheng pu-erhs. The result is startlingly refreshing and delicious.
Company description not available.