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“I’ve never a met a Bao Zhong I didn’t like – until I tried this one. Picked it up because it was inexpensive and like with most things, got what I paid for. It’s not a bad tea per se, but it just...” Read full tasting note
“Dry leaf: FLORAL, SWEET (perfumey/potpourri-ish floral, light chocolate, bittersweet “green” notes, buttery, noticeable honey notes when put in pre-heated vessel) Smell: FLORAL, SWEET (similar...” Read full tasting note
Our Baguashan Bao Zhong (or Pouchong as it is also known in the western world) is made according to the traditional methods that have made the reputation of the Wen Shan area of northern Taiwan. It is a tea that can highlight the skill and craftsmanship of its maker, or do the exact opposite if it is poorly made. The lightly rolled, lightly oxidised full leaves of the dried tea are simply beautiful to look at. When steeped, the leaves unfurl rapidly to reveal their intriguing aroma of green vegetal notes that evokes buttered green beans with distinctive floral overtones. Nothing aggresses the senses. The liqueur is smooth, creamy, and very pleasant. This tea is made by a neighbour of ours with leaves that we’ve witnessed growing daily a few hundred metres away from us. The maker’s expert drying technique lightly bakes the leaves which helps seal the flavours and aroma in, and adds a very pleasant almond-like finish and taste. Drinking fresh Bao Zhong is like drinking sunshine in a cup! This is particularly true with this spring’s offering which is particularly generous in aromatic material. Tangy, fragrant and lively, this is a definite uplifting experience.
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Taiwan Tea CraftsI’ve never a met a Bao Zhong I didn’t like – until I tried this one. Picked it up because it was inexpensive and like with most things, got what I paid for.
It’s not a bad tea per se, but it just doesn’t measure up to the other more exquisite versions of this tea that I’ve had. It’s got a generic bao zhong flavor profile – honey and orchid fragrance, buttery body, and light sweetness. However, it’s missing the fresh flowery notes of lilac, hyacinth, and gardenia. Overall I find the taste to be insipid and lacking the sophistication and subtleties of BTT and TTC’s higher grade bao zhongs.
Flavors: Orchid
Dry leaf: FLORAL, SWEET (perfumey/potpourri-ish floral, light chocolate, bittersweet “green” notes, buttery, noticeable honey notes when put in pre-heated vessel)
Smell: FLORAL, SWEET (similar floral notes as dry leaf, bitter honey, some sessions had a mineral/ocean notes – seashells, seaweed – very faint, pleasant)
Taste: SWEET, FRUIT, CREAMY, VEGETAL (natural honey, bitter honey, lemon rind and citrus, some creaminess like flan or custard, vegetal notes like tomato vine/sun-dried tomatoes, sweet corn. Aftertaste of honeydew melon and natural honey.)
Honey! That is the constant throughout. It is not a heavy or strong flavor, but it’s definitely there. Also, it’s a slightly bitterish honey – like wildflower honey or honey from that one friend who decided to give beekeeping a shot. Well, maybe a bit better than that…
The body is medium-light, so it requires some attention to really pull out and appreciate the flavors. Great afternoon tea to sip on while procrastinating chores.
