Yet another lovely aged oolong from Camellia Sinensis. While I usually prefer aged ball oolongs, baozhongs seem to age really well too, retaining their fruity, vegetal qualities but also becoming more mellow and and gaining depth in the flavor spectrum. While I don’t love this tea as much as the 1978 Baozhong or the 1987 Mucha Tieguanyin that Camellia Sinensis offers, it is still a very, very enjoyable tea.
Preparation
200 °F / 93 °C
1 min, 0 sec
