My go-to tea right now and one I foresee becoming a perennial favorite. This isn’t just tea, it’s an experience – one I would describe as walking through a fresh meadow of flowers on a spring morning. It’s very versatile and forgiving to any steeping method. Different brewing times and temperatures reveal different qualities and flavors. Grandpa steeped, it brims with lovely florals, creamy vegetal tones, and a luscious aroma. When gongfued, it transforms into a high mountain tea with a richer, full-bodied flavor and that distinctive gao shan aftertaste. Other times, it can resemble a light TGY. Personally, I think continuous steeping gives the best flavor and is economical to boot.
I’m impressed by its longevity. I get 4-5 awesome steeps from just a smattering of leaves in a tall glass. To me that speaks volumes about its quality of the tea and makes the price point more palatable.
I can’t help but compare this to the other competition-grade bao zhong I tried from Taiwan Tea Crafts. That too was an excellent tea but to me BTT’s has a more complex and ethereal flavor. Then again, the other one is a spring harvest so it’s probably not a fair comparison.
Flavors: Flowers, Gardenias, Orchid, Rainforest, Sweet, Warm Grass