Spring 2016 Farmer's Choice Baozhong

Tea type
Oolong Tea
Oolong Tea Leaves
Butter, Cream, Custard, Floral, Fruity, Grass, Honeysuckle, Mango, Mineral, Peas, Pineapple, Violet
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Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 6 g 4 oz / 118 ml

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2 Tasting Notes View all

From Floating Leaves Tea

The dry leaves of this Farmer’s Choice Baozhong smell sweet with a hint of dry seaweed smell. The rinsed leaves has a smell of toasty grass. This broth of this Farmer’s Choice is rich and has a nice feel of viscosity. It tastes like a sweet young fruit, with a nice hint of spiciness.
7/6/2016: I revisited this Farmer’s Choice Baozhong today. I am really liking this tea. It gets better and better througout the infusions. The broth gets more and more smooth. I like how it slides from my tongue to my throat. I like it!
This Farmer’s Choice Baozhong was harvested in May 2016 in PingLin Taiwan by Farmer Chen. It’s made from the Qing Xin Oolong varietal.
*If you purchase 8 ounces of this Baozhong, it will come in a 10 ounces vacuum pack.
Model: ounces
Shipping Weight: 0.0625lbs
16 Units in Stock

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2 Tasting Notes

1048 tasting notes

I typed a review for this yesterday, but it seems to have gotten eaten. Oh well, here we go with the second take. To summarize my introduction from the previous vanished review, this tea is somewhat lighter than the Winter 2015 Farmer’s Choice Baozhong. I kind of like it, but I do have to admit that I prefer the tea from the previous harvest to this one.

I prepared this tea gongfu style. I tried to replicate the brewing methodology that got me such strong results with the winter 2015 tea, and I was mostly successful. After a very quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 5 seconds. This infusion was followed by 11 additional infusions. Steep times for these infusions were as follows: 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 30 seconds, 2 minutes, and 3 minutes. I do not recall explaining this methodology in a previous review, but in essence, I am most familiar with Chinese gongfu practices when it comes to brewing oolongs, and I am most comfortable brewing oolongs in this way. That is why I do not normally follow Taiwanese gongfu guidelines. As I learn more about Taiwanese brewing practices, I may try to switch things up a bit, but until then, I am going to stick with the methods with which I am most comfortable and familiar.

Prior to the rinse, I noted that the dry tea leaves emitted mildly floral, grassy aromas. After the rinse, I again noted mild aromas of grass and fresh flowers. The first infusion produced a similar, though slightly more defined aroma. I was able to pick out distinct scents of lilac, honeysuckle, violet, snow pea, butter, cream, custard, and sweetgrass. In the mouth, floral notes of honeysuckle, violet, and lilac dominated the entry before giving way to savory, smooth notes of cream, butter, and custard. Mild vegetal notes of sweetgrass and snow pea emerged on the finish and were underscored by a faint impression of tropical fruit. Subsequent infusions were both fruitier and more intensely floral on the nose and in the mouth. A distinct lily impression began to emerge, as did impressions of pineapple, papaya, and mango. Later infusions were mostly savory and vegetal, offering cream, butter, snow pea, and sweetgrass aromas and flavors underscored by a subtle mineral presence, though I could just barely detect ghostly lily, lilac, violet, custard, and pineapple impressions in the background.

As far as spring harvested baozhongs go, this one could have been much worse. It definitely made for an interesting comparison with the winter 2015 harvest. This one was much lighter with a very unique fruity character. Still, if I had to pick between the two, I would choose the winter 2015 baozhong over this one. My nose and palate tend to naturally favor teas from the later harvests, and I also felt that this baozhong faded just a little earlier than it should have. All in all, I found this to be a pretty good baozhong, and I certainly would not hesitate to recommend it to fans of this type of oolong, but given my preferences, it suffered a little bit in comparison to the tea from the previous harvest.

Flavors: Butter, Cream, Custard, Floral, Fruity, Grass, Honeysuckle, Mango, Mineral, Peas, Pineapple, Violet

195 °F / 90 °C 6 g 4 OZ / 118 ML

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921 tasting notes

Guys, it has become fuzzy robe and fluffy blanket season and I am soooo hype!! As it is very well known (really, I never shut-up about it) I loathe the heat, each year it seems to affect me more and my threshold for tolerance drops. All the week the weather has been highs in the mid-70s and lows in the 50s, meaning my windows have not closed. I love the crisp air at night, and it the cooler day air means I can get away with wearing shorts and a sports-bra with a fuzzy robe over it, because stylish! Accuweather says we are going to have another mild winter, which is sad, but maybe I can just leave my windows open all year and never open the heat vent.

Since I am moving into the season of darker teas, I need to get these warmer weather evoking teas reviewed! So, today I am looking at Floating Leaves Tea 2016 Baozhong – Farmer’s Choice, part of the 2016 Baozhong Sampler. Harvested back in May in PingLin, Taiwan, and made from the oh so popular Qing Xin varietal. The aroma of these fluffy leaves (I never tire of looking at Baozhong, such vivid leaves) is sweet and green, a perfect balance of lilac and honeysuckle nectar with herbaceous notes of thyme and sage. It has a very gentle nuttiness adding to the sweetness and a touch of toasted nori seaweed at the finish.

I brewed this tea in my much neglected silver dragon gaiwan, it is a problem with having so much teaware. The aroma of the leaves, which are even more emerald vibrant, is wonderfully late spring in its notes. Lilacs and honeysuckle dance with thyme and sage, but there is a creeping note of lily that starts light and increases with each sniff giving a gentle spice quality. I have a serious weakness for spicy lilies, so much so that they are probably going to be the flowers I use in my wedding. The liquid has wonderfully sweet notes of honeysuckle nectar, peony blossoms, lilacs, and a gentle note of sage and lilies with a finish of sesame seeds.

When I smell and taste a Baozhong and get a balanced blend of green and floral, I know I can settle in for a long session. So many Baozhongs I have interacted with are in the mindset of live fast and die young, and they are almost always dominated by strong flowers and no real depth. This one, however, does have depth! Notes of lilac and honeysuckle blend with gentle thyme and the herb savory (which is more green and herbaceous than actually savory, but it is often used in savory dishes so here we are) The end brings in notes of honey covered sesame seeds and a touch of chestnut with a crisp touch of zucchini in the aftertaste. The mouthfeel is light and gentle, with an Oolong’s signature butteriness, just not as intense as say a Shan Lin Xi.

The second steep brings out more of the lily spicy, as well as a stronger honeysuckle quality, which I found very enjoyable. There are notes of thyme and savory, and even a gentle note of sweet snap pea adding to the crispness, these add a more summery quality to a tea that evokes springtime and blooming flowers. Towards the end there is a gentle note of basil which was awesome and blends surprisingly well with the finish of honeyed sesame seeds. The mouthfeel is similar to the first but more of it, and the aftertaste of zucchini and lilacs last even longer.

For the third steep I noticed an increase in the flowery notes as well as sweetness, at this point the green and herbaceous notes have faded to a wisp at the very end. Like walking in a late spring garden with blooming lilacs and succulent honeysuckles with a gentle bloom of spiced lilies. The aftertaste is a lingering lily sweetness with just a touch of nuttiness. This is one of the more green Baozhongs I have had and I loved it, combining the notes of fresh herbs and freshly blooming flowers is enchanting and evocative of a season which has now long passed.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/09/floating-leaves-tea-2016-baozhong.html

Darren Adams

Having too much teaware is not a bad problem to have :P

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