Last Year's Baozhong. Such a Deal. Ping Lin. Spring 2017
Lightly oxidized teas like Baozhong lose some of their delicate flavor and scent, even well carefully stored.¬† We've been drinking this Baozhong since last year. It was a lovely batch.¬† The 2018 from this farmer is now for sale, an is much richer in aroma and taste.¬† But this one is still lovely and makes a great cold brew.¬†
Baozhong is a specialty of the Ping Lin region north and east of Taipei in Taiwan. It is oxidized at roughly 12%, putting it closer to green teas.
In the nineteenth century,¬†large quantities of Baozhong were exported from Taiwan to the United States, making it that era's most popular Formosa Wulong.¬† Naturally fragrant and sweet, this chartreuse-colored tea deserves to be discovered again.
Insulation from direct sun and air is important to prevent further oxidation and loss of its unique flavors.
Great for: cold brew, all-day sipping, lovers of fine green teas and light oolong
Flavors:¬†orchid, tuberose, sweet pea
Recommended Vessels: Glass, glazed porcelain pots or gaiwans. Avoid porous or unglazed vessels, which tend to absorb the floral fragrance.
Brew temperature: 195¬∞
Brew Time:¬†¬†30 seconds to 2 minutes