2019 Spring Jinlan Baozhong
Cultivar: Jinlan (金蘭) is a hybrid cultivar based on SiJiChun.
Harvested: April 10th 2019
Origin: Pinglin area, Wenshan, northern Taiwan
Process: Lightly oxidized, twisted, well dried, no stems.
The dry leaves are big and light green. The brew has a light color between green and yellow. The open leaves show that the rim of the leaves has a red oxidation mark.
The dry scents are fresh and flowery. The brew has the typical smell of an everyday Baozhong. In general, Wenshan Baozhongt has lighter and more flowery notes than rolled Oolongs from central Taiwan.
The taste has a good sweetness for this price level. This very affordable Jinlan Baozhong expresses well the spring flavors of Taiwan's northern Wenshan region. It has a very appealing fresh flower fragrances and it's a great opportunity to taste a cultivar I had never encountered before!
Conclusion: This is a good example that reminds us that Baozhong is not based on a particular cultivar. Almost any tea cultivar can be turned into a Baozhong if it's processed with a light oxidation and striped shape in the Wenshan region.