This is a solid, if not spectacular, baozhong. It does better gongfu’ed than grandpa style, which is my usual method of brewing this type of tea. Dry leaf aroma is a sweet medley of lilac and hyacinth. The first steeping was thick and TGY-like, brimming with heady lilacs and orchid. Second steep was more or less the same with a little egg yolk in the finish. At the third steep, the tea softened and gave a rush of wildflowers that lingered on the tongue. The tea faded in the last 2 steeps but still had good flavor. An enjoyable tea, but I’ve been so spoiled by drinking so many great baozhongs that this one just doesn’t excite my taste buds much.
Flavors: Flowers
Preparation
200 °F / 93 °C
1 min, 0 sec
3 g
4 OZ / 118 ML
