Friday, June 13, 2014

Spring 2014 Subtropical forest Baozhong

From the Wenshan forest to a spring Chaxi:

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!
 3. Taste

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.
For this 'subtropical forest' Baozhong, I use this gaiwan, these classic cups, this jar and a small dark green dragon Chabu.
 In a world of constant change, it's nice to know that you can depend on the continuity of certain things!

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