(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) OolongHarvested 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).
Strong
Sheng jin long aftertaste
View: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.
Smell:
Heavy flower (lavender) scents and subtropical forest fragrances. It's a tea that mirors its environment very well.
Taste:
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."
Voici l'article que j'attendais. Baozhong légèrement grillé (miam-miam), c'est prometteur.
ReplyDeleteJe t'envoie un mail pour la nouvelle liste de prix.
Amicalement
Nicolas
Bonjour Stéphane,
ReplyDeleteJ'attends tes Gao Shan haut perchés pour te demander ta liste.
En attendant je me régale avec ton Baozhong "Organic"2010 hyper fin et subtile;comme civilisé.
Curieux de sentir la différence avec un Baozhong moins sage et plus "sauvage".
Au plaisir et merci pour ce cadre.
La photo des plants camellia s.et l'arrière plan de la RIVER sublime!
. PHILIPPE .
Merci Nicolas et Philippe!
ReplyDeleteAs soon as the package is cleared by customs I will dive right into
ReplyDeletethese great teas !!
Yesterday I looked again at the pictures of wenshan from last year...I wish I could be there *sigh*
Excellent news Stephane!
ReplyDeleteIf the Subtropical forest Baozhong is as good as previous years I can't wait to receive some of this springs lot! Ordering soon!
Paul.
I love the concept that you share here, about this tea reflecting the aromas of its environment. It's always pleasing and sparks interesting reflection when you come across a single plant that seems to capture the essence or overall feeling of a certain place in that manner.
ReplyDelete