“I’ve never a met a Bao Zhong I didn’t like – until I tried this one. Picked it up because it was inexpensive and like with most things, got what I paid for. It’s not a bad tea per se, but it just...” Read full tasting note
“Dry leaf: FLORAL, SWEET (perfumey/potpourri-ish floral, light chocolate, bittersweet “green” notes, buttery, noticeable honey notes when put in pre-heated vessel) Smell: FLORAL, SWEET (similar...” Read full tasting note
Our Baguashan Bao Zhong (or Pouchong as it is also known in the western world) is made according to the traditional methods that have made the reputation of the Wen Shan area of northern Taiwan. It is a tea that can highlight the skill and craftsmanship of its maker, or do the exact opposite if it is poorly made. The lightly rolled, lightly oxidised full leaves of the dried tea are simply beautiful to look at. When steeped, the leaves unfurl rapidly to reveal their intriguing aroma of green vegetal notes that evokes buttered green beans with distinctive floral overtones. Nothing aggresses the senses. The liqueur is smooth, creamy, and very pleasant. This tea is made by a neighbour of ours with leaves that we’ve witnessed growing daily a few hundred metres away from us. The maker’s expert drying technique lightly bakes the leaves which helps seal the flavours and aroma in, and adds a very pleasant almond-like finish and taste. Drinking fresh Bao Zhong is like drinking sunshine in a cup! This is particularly true with this spring’s offering which is particularly generous in aromatic material. Tangy, fragrant and lively, this is a definite uplifting experience.
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