Cultivar: Qingxin (ruanzhi) Oolong Harvested by hand: April 9tht, 2014 Origin: Pinglin, Wenshan Process: Light to medium oxidized Baozhong, very light roasting 1. View The leaves have a fresh and dark green color. The brew has a very good clarity and shows also very light and fresh colors. The leaves are mature with little oxidation.
2. Scents Dry leaves: Fresh wood, young forest scents. The tea itself starts with a smell of spinach, but the lingering scent is more a mix of lichee and the subtropical forest of Wenshan. Cold, the fragrances almost reminded me of a lightly brewed raw puerh!
Smooth and sweet. Fresh and bright. Refined and light.
The aftertaste is well balanced and sweet.
The 'subtropical forest' Baozhong is one of my earliest selection for the blog and I am glad that it has encountered such success over the years. I used to also select a 'lily flower' Baozhong with slightly less oxidation. But over the years, I favored this kind of more traditional Bazhong. It's a very good standard to understand Wenshan Baozhong:
- it uses the classic qingxin/ruanzhi Oolong cultivar,
- it's a high quality spring harvest,
- the leaves are slightly more oxidized and are well dried.
- because of the above, the flavors of the Wenshan mountain are reflected in each cup.
My name is Stéphane Erler. 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.