(En français, la version semblable de 2008).
This picture was taken on April 20, 2 days before the harvest of this Wenshan Baozhong near Pinglin! The leaves look fresh and healthy. The sun is shining and it's not too hot yet. These are great harvest conditions!
Last week, before tasting High Mountain Oolongs with Payton, we started with this obligatory Baozhong. We were in the subtropical Wenshan forest and what better way to start experiencing tea than to drink from leaves produced by the very same environment!
Cultivar: Qingxin (luanze) Oolong
Harvested by hand on April 22nd, 2011
Origin: Wenshan, northern Taiwan
Slightly roasted on May 3rd, 2011
Process: 'traditional' Baozhong with above average oxidation.
In the forest, I used a generous amount of leaves in a gaiwan. For these tasting notes, though, I will write my tasting notes from 3 grams brewed competition style (6 minutes).
Sheng jin long aftertaste
Dark fresh green dry leaves. Very few stems.
Twisted leaves break more easily than rolled Oolong, so Baozhongs usually have more residue than Oolongs. However, this ' forest' Baozhong displays a good clarity and nice light yellow color.
Heavy flower (lavender) scents and subtropical forest fragrances. It's a tea that mirors its environment very well.
Quite strong and full body for a fresh Baozhong. A nice stimulation of the glands at the back of the mouth. The aftertaste is long.
Conclusion: This year's 'Subtropical forest' Baozhong is very pleasant and lives up to its weel deserved reputation.
As for this year's semi-wild Baozhong, it was harvested by hand on April 24 and was less oxidized. A qingxin (luanze) Oolong cultivar as well, it has lighter fragrances and a clean taste (thanks to its organic origins).
Here's what a reader in Ukraine wrote me about this 2011 spring 'Semi-wild' Wenshan Baozhong: "I have tried semi-wild Baozhong and it is indeed very special, the taste is so clear and even tends to a "vegetable" side (and that is great!). So I am really happy."
3 hours ago