This was my first baked baozhong and I liked it lot. The light baking caramelizes the florals into rich baked fruit and honey. I get baked apple, fig, and occasionally a hint of apricot. The sweetness reminds me at times of pancake syrup and brown sugar. Some hints of almond appear in later steepings.
The baking level here is perfect. It doesn’t add any roast to the tea, rather it transforms the tea’s texture and sweetness. I preferred this tea grandpa style. Not much complexity, but it’s great for easy sipping.
Flavors: Apple, Apricot, Brown Sugar, Fig, Pancake Syrup
Preparation
195 °F / 90 °C
1 g
10 OZ / 295 ML
Yeah i really like this one