Cultivar: Qingxin (ruanzhi) Oolong

Harvested : Spring 2018

Origin: Pinglin, Wenshan area (North Taiwan)

Process: Lightly oxidized, twisted leave, medium roasted Baozhong in winter 2018

1. View

Dark green dry leaves. The orange brew has very good clarity. The small single leaves are often broken like Yan Cha. They quickly become green again and open up after they are brewed.

2. Scents

The roasted dry scents have hints of baked bread and wood. The brew has notes of brioche, a sweet butter bread, with dry raisin. The secondary aromas are flowery and dark.

3. Taste

A light mellow feeling dominates at first. Then comes the comfortable coating of the palate and it lasts thanks to a refined aftertaste. Compared to a rolled Oolong Hung Shui Oolong, a medium roasted Baozhong feels lighter.

Conclusion: This batch of 2018 medium roasted Oolong is the lightest in my current selection. This explains why it's aromas are relatively fresh and the taste so sweet and light.