Winter 2023, Lot 1289
I still don’t have internet at my new place, so tapping and swiping tea notes has been a chore on a phone. This will be pretty short.
5g, short steeps in 100mL porcelain pot: Delicious and fragrant, though fragrance not as pronounced as a spring tea. Balanced sweetness with tannins (used very hot water). Floral sweet pea overtone, fruity and nutty mid, and gently cooked spinach/fresh pea undertone. I wanna say the umami that ties in with the green notes is soybean and egg yolk (in the dry leaf it’s lamb fat) and the colloidal nature is like water spinach. Rather strong cooling/warming sensation in chest .
This morning’s 3g:300mL bowl tea with 190F water is a soothing and nutritive broth. The green undertone is more pronounced and like stewed green beans. None of the tannins found with short steeps and very hot water. Still a bouquet of sweet pea flowers. Fruity-nutty mid has turned more nutty but it’s more of a suggestion than day the nutty notes of a song ding. I do get some peach and mineral notes in a clean finish.
If this is truly organic, I am very surprised as many organic teas don’t have this kind of complexity or umami.
I said this would be short but the tea seems to have coerced me into writing more than intended. I hope to come back with another note before the sample is gone.
Flavors: Almond, Apricot, Balanced, Broth, Creamy, Floral, Flowers, Garden Peas, Green Beans, Lilac, Lily, Marzipan, Mint, Nutty, Peach, Soft, Soybean, Spinach, Sugarcane, Thick, Umami, Vanilla, Viscous
Western steep is thick creamy heady white lilies.
Yum! I love baozhong!
We love baozhong and what a huge difference there can be between wet leaf and steeped tea smell. This one sounds lovely!