Egret 17 Premium Baozhong Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Astringent, Fruity, Sweet, Floral, Grass, Honey, Mint, Vegetal, Brown Sugar, Butter, Seaweed, Vegetable Broth, Ginger, Spices, Umami
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 30 sec 8 g 4 oz / 120 ml

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5 Tasting Notes View all

  • “I love this tea that reminds me of a deep steamed sencha with an oolong tone. It is floral with grassy astringency and a sweet thickness reminding me of oolong. HuiGan / 回甘 is very quickly...” Read full tasting note
  • “I enjoyed this fresh baozhong in a gaiwan and used 6 grams. I like to experiment a little with temperatures and brewed this one at 180°. The potent complex floral vegetal wet leaf aroma stood out...” Read full tasting note
    93
  • “This is a very green oolong from Taiwan Sourcing. I’m reviewing the Spring 2016 harvest. Dry leaves are loose, long twists. 1st infusion has a very familiar aroma like Bi Luo Chun or GABA tea,...” Read full tasting note
    76

From Taiwan Sourcing

There is an old saying regarding Taiwanese Oolong growing regions – “North Baozhong, South Dong Ding,” which indicates the classical representation of Taiwanese Oolong teas from south to north. For classical southern Oolong, it is Dong Ding; but for classical northern Oolong, it will be Baozhong. That is the prominence Baozhong has in the world of oolong. Indeed, the name “Baozhong” is the scientific name for oolong teas.

Although not as famous as the classical “Wenshan Baozhong,” this Baozhong oolong from Shih Ding took us by surprise. A typical Baozhong should have a clean and light taste, but this Baozhong is relatively “thick” compared to anything we have encountered before. We are not sure whether it is because of the vibrant plantation it was harvested from, or because of the very rare varietal “the Egret 17” was used to make this Baozhong, that offers a very sweet note with a “honey yam” taste.

This is a Baozhong that re-defines the category of Baozhong oolong, and we think the original name of its varietal “the Egret” is the best name for this Baozhong. We are confident you will find this a refreshing example of Baozhong.

Harvest: Spring 2016 / 春 二零一六

Varietal: White Egret #17 / 白鷺十七號

Elevation: 450 M

Region: Shih Ting / 石碇

Oxidation Level: 8%

Roast Level: 0

Best Enjoyed Before: 2020 Winter

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5 Tasting Notes

6 tasting notes

I love this tea that reminds me of a deep steamed sencha with an oolong tone. It is floral with grassy astringency and a sweet thickness reminding me of oolong. HuiGan / 回甘 is very quickly noticeable and lingers for a long time afterwards. I prefer to over-leaf, and use a lower temperature as if brewing green tea, in a gaiwan starting with very short infusions (unforgiving if over-brewed this method). Stretches out. This tea is a winner for me and worth experimenting with brewing methods. Read Less

Preparation
8 g 5 OZ / 160 ML

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93
26 tasting notes

I enjoyed this fresh baozhong in a gaiwan and used 6 grams. I like to experiment a little with temperatures and brewed this one at 180°. The potent complex floral vegetal wet leaf aroma stood out to me. I brewed it 5 rounds and tasted a medley of floral and grassy notes that played well together. All in all an interesting baozhong. I did another brew in zhuni clay with 7 grams and a little hotter water…I really loved it a lot.

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76
200 tasting notes

This is a very green oolong from Taiwan Sourcing. I’m reviewing the Spring 2016 harvest. Dry leaves are loose, long twists.

1st infusion has a very familiar aroma like Bi Luo Chun or GABA tea, the savoury seaweed springtime vegetable smell, but with the added complexity of buttery and floral notes like a high-quality Tie Guan Yin (without any of 铁观音’s minerally or metallic tones). There was even a sticky scent of caramelized sugar in there too.

Thick mouthfeel and a wonderfully complex tea, but not my favourite to drink every day. It would probably taste pretty good cold-brewed so I’ll try that sometime.

Recommendation: Brew at 193˚F for 1:00. Tastes better lower than 195 / 200˚F.

Rating: 79

Flavors: Brown Sugar, Butter, Floral, Seaweed, Vegetable Broth

Preparation
195 °F / 90 °C 0 min, 15 sec

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