Origin: Wenshan, Taiwan
Harvest: April 24, 2011
A beautiful day for a beautiful tea. Today was warm-ish outside, so this afternoon before the gentle rain started I decided to pair the wonderful atmospheric conditions with a gentle, slightly cooling tea: a baozhong. Specifically, this is the semi-wild baozhong I received earlier this week from Stéphane Erler; safe to say this is not my first session with this tea. It is, however, the first session that will form the basis of a "review" for this blog. Here goes nothing!
I brewed this tea with a relatively small amount of leaf in a 100ml porcelain gaiwan. My initial infusions were quite short, but in spite of this a smooth, creamy fragrance opened itself to my nose followed by a somewhat more leguminous beany note in the aroma cup from the first infusion. The second infusion held a small amount of the floral notes common to more oxidised oolongs, but these notes were fleeting. In the next infusion the aroma peaked with fruity rather than floral notes trapped under the lid of the gaiwan which left behind a pleasant tingling sensation. In subsequent brews the aroma continued to diminish and I focused more on the taste and abundant mouthfeel of this tea.
For the most part the aromatic qualities of this tea were echoes of its taste and feeling in the mouth which I can only describe as silky smooth. The tea coated the inside of my mouth and left behind a fresh and sometimes minty feeling which lasted longer and longer as I made my way through the infusions. Over the first few infusions a flavour profile developed which was strikingly similar to sunflower seeds; this flavour seemed to originate from a blending of the initial creamy taste and the emerging leguminous note which never seemed too prominent.
|Leaving the lid off resulted in a cooler brew.|