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

200 °F / 93 °C 1 min, 0 sec 3 g 4 OZ / 118 ML

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My Rating Criteria:

95 to 100: Top shelf stuff. Loved this tea and highly recommend it

90 to 94: Excellent. Enjoyed this tea and would likely repurchase

80 to 89: Good but not great. I liked it though it may be lacking in some aspects. I’ll finish it but probably won’t buy again

70 to 79: Average at best. Not terrible but wouldn’t willingly drink again

60 to 69: Sub-par. Low quality tea, barely palatable

59 and below: Bleh

Fell into tea many years ago and for a long time my experience was limited to Japanese greens and flavored Teavana teas. My tea epiphany happened when I discovered jade oolongs. That was my gateway drug to the world of high quality tea and teaware.

For the most part, I drink straight tea but do appreciate a good flavored tea on occasion. I love fresh green and floral flavors and as such, green tea and Taiwanese oolongs will always have a place in my cupboard. After avoiding black tea forever, Chinese blacks have started to grow on me. I’m less enthusiastic about puerh though. I also enjoy white tea and tisanes but reach for them less frequently.

Other non-tea interests include: cooking, reading, nature, philosophy, MMA, traveling when I can, and of course putzing around on the interwebs.

IG: https://www.instagram.com/melucky


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