My tasting notes: Baochong
Yesterday I baked the first batch of cinnamon rolls of the season. Even though I am craving the scents and coziness of fall, I can’t help but feeling nostalgic for spring. What is fall if not “a second spring when every leaf is a flower”? This tea is spring in a cup. Insanely floral. From next week on, we can curl up with a blanket, a book and a more suitable tea for fall, I promise.
Baochong, also known as pouchong, is one of the most popular teas from Taiwan. Its name means “wrapped tea” and refers to the traditional processing method (no longer in use for the most part) of wrapping the leaves in paper during the drying stage.
Premium Baochong, Teance, Berkeley
Tea Name: Premium Baochong
Origin: Wenshan, Taiwan
Ingredients: oolong tea
Harvest: spring 2016
Oxidation: 10-15%
Water Temperature: 190 F / 88 C
Steep Time: 1 minute
Preparation Method: porcelain gaiwan
Leaves/Water Ratio: 4 grams, 5 oz / 150 ml filtered water (Brita)
EYE
dry leaves: very long leaves (some of them 1.5 - 1.9 inches / 4-5 cm long) rolled lengthwise, deep dark green with bright green hues, the color reminds me of certain seaweeds
wet leaves: deep dark green with lighter yellowish/brownish hues
liquor: pale green with subtle yellow hues
NOSE
dry leaves: aromatic, sweet and fresh, fresh hay
wet leaves: gardenia, vegetal, sweet
liquor: gardenia blossoms, floral, sweet, vegetal
PALATE
liquor: sweet, floral, gardenia, hints of wildflower honey
MOUTHFEEL: light bodied, smooth, silky, long sweet and floral finish lingers
FOOD PAIRING: seafood ceviche, fruit based dessert, fresh fruit
OVERALL IMPRESSION: great complexity of aromas, silky body, this is one of my favorite teas
Disclaimer: I purchased this product with my own money and I was not asked to review it. This is my honest opinion. I am not affiliated with Teance nor with the manufacturer of this product.
