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“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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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 like I’ve put it on a cake. Which I didn’t. Though now that I think about it, I’m intrigued by the thought of tea-flavored icing.
ETA: Hmm, maybe it isn’t me because as the tea warms up a bit, more of the yummy flavor comes out. So I think this is a tea that is best hot.
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 it mellows out into a nice sweet, relaxing drink. While this comes from Taiwan, it reminds me of a high quality green tieguanyin.
I highly recommend this tea, but I also recommend not to expect this to be a daily tea, but rather a special treat.
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 Red Blossom that I didn’t love.
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: 1
This isn’t my entire tea universe as there is still the random selection of pu erh samples to taste and a few newly arrived teabag and other single serving samples, but it will be another little tea project accomplished.
I may be out of town next weekend, though, which means accomplishing the goal will need to wait until later in the month. But I’m pretty excited about being within striking distance.
The dry leaf of this one has a lovely creamy-floral green smell.
Gaiwan. 195F, rinse, 15 seconds plus 5 for each additional steep.
The tea is a pale yellow with a green tinge. It has a natural dairy smell that does not seem to have been artificially enhanced, with some floral notes as well. It is light bodied and smooth.
This is different than other “pouchongs” I have had, which tend to be more oxidized. This one is very green, and although it isn’t as floral as some of my favorite green oolongs, it’s really lovely.
Flavors: Cream, Creamy, Floral, Green
I loved this, it had the buttery and bright flavour of Jin Xuan with an additional savoury note like vegetable broth, but unfortunately the flavour only lasts through one or two steepings so I’m not going to rate it that highly.
Flavors: Butter, Floral, Vegetable Broth
Hmm…tea icing. Could be scrumptious. Could be a disaster waiting to happen. It does make one wonder. Someone has to have made this. I believe I might have heard tale of a green tea cupcake around these parts.
Oooh, green tea cupcake. I’m intrigued!
Icing-wise, I’m thinking of a pound-cake like icing. Maybe on a green tea cupcake. Hehe.
In Isa Chandra Moskowitz’s “Vegan Cupcakes Take Over the World” she has a recipe for green tea cupcakes with green tea glaze and almond flowers. Her recipes are absolutely out of this world. You might want to take a look at that. (Or, come to think of it, I might want to try this out.)
Tea icing does sound yummy to me.
@Carolyn: OMG, that sounds good. I’m going to have to hunt that down. Thanks!