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“A very light, almost green, oolong; which is probably what makes it one of my favorites. Still, care must be taken when infusing this tea. There are many ways to make a good cup; I prefer 85-90...” Read full tasting note
“This year’s Bao Zhong is exceptional! it has the sweetness almost to the level of an Ali Shan!. not cuite as complex or durable as Ali, but a good backup in case you don’t have time to appreciate...” Read full tasting note
“This is not one of my favorite teas from Dobra. It’s decent, but lacks the bold flavor of other Bao Zhong teas that I’ve had. Not bad, but not great.” Read full tasting note
A very fine fermented tea from a tea plant of the Fujian type characterized by long, thin leaves. After a very short fermentation it is wrapped in cotton paper and dried by roasting. Hence its name, which in translation means “packaged variety.” Appropriate for drinking as a storm dies away.
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A very light, almost green, oolong; which is probably what makes it one of my favorites. Still, care must be taken when infusing this tea. There are many ways to make a good cup; I prefer 85-90 degrees for a minute fifteen after quickly washing the leaves first. Sweet and a little flowery in taste, the golden infusion makes a good session oolong. Not as heady as Tung Ting or as grounding as the roasted oolongs, nor as creamy as a true green, Bao Zhong (or Pao Chung) is more of a weekly tea for me.
This year’s Bao Zhong is exceptional! it has the sweetness almost to the level of an Ali Shan!. not cuite as complex or durable as Ali, but a good backup in case you don’t have time to appreciate every Infusion of a rolled oolong. it’s good that this is so good this year because the Tung Ting has been a little disappointing. normally the TT is the alternate for Ali but the flavor has been kinda flat. the subtle textures don’t linger like they should. In the Bao Zhong however, they do. a light candied aroma fills the air after I add my leaves to the warm teapot. the first sip is a quick and brisk. it tastes of the first snowfall after a thaw. crisp then warming the body to complete the journey from teapot to mouth.
Why do you wash the leaves? Do you do that for all teas or just this one?
It “wakes up” the leaves. Oolongs and pu-erhs particularly are often so densely rolled, pressed, or dried that the flavor of the leaves is locked up and only comes out after the first infusion. To help make the first infusion more delicious, pour very hot water over your leaves, allow to rest for 5-10 seconds, and then pour it out. After washing/rinsing the leaves in this way, take a whiff of the tea leaves and you’ll notice that the aromas are starting to come out! :-)
Oh cool. I am going to make some oolong in a little while so I will try it.