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“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.
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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 I mention the soap flavor? And yet I bought 2oz. of this, after a tasting at Song tea. I felt like it would be a good challenge to get to like it. And yet every time I drink it, I kind of hate it more.
I think my tongue has experienced just about every flavor the non-animal kingdom can throw at it, and to-date this tea and muguet/lily are the only natural flavors by which I’ve been revolted.
Note: There’s nothing “wrong” with the tea. It’s in fine shape and was clearly stored well. I just think it’s disgusting.
Flavors: Earth, Mint, Soap
Oh yes, that long-sought-after soap aroma