The winner is: Top Wen Shan Baozhong of Spring 2005
Tea: Baozhong Season: Spring 2005 Place: Wen Shan, 600 meters height (bought in a century old tea shop in Taipei). Price: High Tea set: White gaibei Quantity: 150 ml Water: Taiwanese mineral water (Yes)
A. View Aspect of Dry leaves: Strong and clean. Color of Dry leaves: Dark green. Clarity: Clear, normal residue level. Aspect of open leaves: The fragile long leaves are sometimes broken. Light fermentation.
B. Flavors Dry leaves: Strong, health green field. Cover: Lillies and green field with flowers. Tea: Clouds of flowers. Warm leaves: Light earth Dry glass: Flowery lillies that turn sweet.
C. Taste: Sweetness: Good. Lingering sweetness: Long Bitter/acid: No. Very light acidity that fits with the fresh feeling. Feeling in the throat: Dry and comfortable. Lingering dry feeling: Medium.
Other remark: The old shop I have this Baozhong from does do a little hong pei to smoothen the edges and help keep its freshness longer. Of course, the hong pei is much lighter than for a Luanze oolong, and does reduce the intense fresh smell of baozhong a little. However, my tasting of the intense summer jinxuan showed that too much 'green' fresh taste can upset the stomach and doesn't produce a nice feeling in the mouth or throat. This baozhong is able to keep its fresh feeling for a longer time of 2-4 months (store it in a fresh, dry and odorless place) and is both pleasant to the nose and to the mouth. It is the clear winner of this one-on-one tasting!
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.