This tea shows up on both the green tea and oolong rosters at Stash. That’s because it’s a pouchong (bao zhong), or Bay Jong, as Stash has chosen to Americanize the tea designation. More confusement ….. But anyway, back to the tea.
When I first tasted this tea, several months ago, I didn’t know all that fun stuff. Now, I don’t think that knowing it has changed my taste buds all that much. I do appreciate the pouchong concept more now, since I dislike the astringency and bitterness of green tea so much. Pouchong gives me a lot of green tea flavor possibilities without risking the unwanted elements. A triumph of tea mastery, in my estimation. Does the person who made this tea know it’s being sold as “Bay Jong?” I wonder what she’d say?
Drinking green tea or a really green oolong, I feel all healthful and proud of myself. With this tea, I can do that and like what I’m drinking. The lilac notes were terribly elusive this time. The aging of the tea probably is mostly responsible for the loss, but maybe a change of temperature on the 2nd steep would help. Anyone have a suggestion which way to go — cooler or hotter?
I’m still liking the cup. The artichoke and new-mown hay are still going on. I gave the 3rd steep 9 min at 200F. Result was strong enough, but drier and less interesting.
