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“Just when I thought I was getting tired of green oolongs, along comes this tea to pull me back in. I honestly didn’t have high expectations for this regular grade baozhong given how the high end...” Read full tasting note
At last, the long-awaited Winter Bao Zhong is here. It arrives at the right time since we just ran out of the Spring Lot from the same grower, Mr. Ong. Winter Bao Zhong teas from the Wenshan area just east of Taipei garden are possibly the easiest and mellow teas to drink. They are silky and buttery with a distinctive sweetness that is not so prevalent in Spring teas. The cooler weather of late November contributes to the thicker texture of this year’s winter offerings. The aroma of buttered green beans with distinctive floral overtones is definitely there. Nothing aggresses the senses. The liqueur is smooth, refreshing, and very pleasant. In order to not delay this tea further, we ordered it un-finished and performed the light oven baking/drying of the tea in-house to perfection. As usual, this is sunshine in a cup that comes at a time when many of us are in need of extra warmth for the soul, mind and body. Enjoy!
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Wenshan Bao Zhong Winter Tea, Lot 598
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Taiwan Tea CraftsJust when I thought I was getting tired of green oolongs, along comes this tea to pull me back in. I honestly didn’t have high expectations for this regular grade baozhong given how the high end versions have failed to excite me lately. But this easily surpasses much of the competition grade stuff I’ve had this year.
It’s got a silky, smooth texture and notes of sweet pea, gardenia, lilac, and jasmine. It doesn’t have the egginess that some baozhongs have which I find off putting. Decided to cold brew it today and it was heavenly. It became thicker, sweeter, and more intensely floral. About the only difference I can discern between this and TTC’s competition grade baozhong is the latter is a bit more fragrant. But in the end the taste is what matters.
I must commend Taiwan Tea Crafts for how well-packaged their teas are. I opened this tea after it sat on the shelf for over 4 months and it smelled and tasted very fresh. The oxygen absorbers and vacuum packaging used by reputable Taiwanese and Japanese vendors really makes a big difference. It helps preserve optimum freshness. Green oolongs are the most perishable of all teas and nothing annoys me more than tea shops that throw them in pouches or otherwise improperly package them. The aromatics suffer and tea develops a telltale stale seaweed note.
Flavors: Flowers, Gardenias, Jasmine, Peas
