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“Spring 2023 Not a very remarkable Bao Zhong but that’s not really surprising considering its price point. It’s light bodied, bordering occasionally on watery, with a nice but simple floral flavor. ...” Read full tasting note
Cultivar: Qingxin Oolong
Harvested by hand: April 21st, 2023
Origin: Pinglin, Wenshan, northern Taiwan
Process: Lightly oxidized, striped, well dried.
Baozhong started to be produced in the Nangang mountain, east of Taiwan at the end of the 19th century. Then, it quickly was grown in most hills of northern Taiwan. The reason for this development is that Baozhong won first prizes at several International Exhibitions (Paris, Milan, Panama) in the early 20th century while Taiwan was under Japanese rule (1895-1945). The fame of Baozhong continued in the 50s and 60s as plantations moved towards Shiding and Pinglin, south of Taipei. These were places without industry and where the nature is still very well preserved (because it also holds a lot of water reserves for the capital). The term Baozhong simply means ‘wrapped inside’ and refers to how it was packed in paper long time ago. Baozhong does not refer to a particular cultivar.
1. VIEW
The dry leaves are thin and have a green color. The brew is clear and light yellow. The open leaves have signs of oxidation and uneven growth.
2. SCENTS
Their dry scent are flowery, close to lavender, thanks to their light oxidation level. The brew is also very flowery with bright scents of lily flowers.
3. TASTE
The taste is sweet, fresh and pure. It coats the palate and has a long aftertaste typical of the qingxing cultivar.
Conclusion: The qingxin cultivar is one of the most suitable for low oxidation. We can experience this in the high mountains of Taiwan, but also in the Wenshan region and this Baozhong in particular!
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Spring 2023
Not a very remarkable Bao Zhong but that’s not really surprising considering its price point.
It’s light bodied, bordering occasionally on watery, with a nice but simple floral flavor. It has the usual lilac and green notes of Baozhong. There’s also hints of egg custard and jasmine.
After steeping it several different ways, I found this tea tastes best cold brewed. It’s thicker, has a cleaner liquor with more lush florals and the lily flower flavor really comes through.
Flavors: Lilac, Lily
