2020 Spring Qilan Baozhong
Cultivar: Qilan (also known as Wu Qilan, black Qilan)
Harvested by hand: April 16th, 2020
Origin: Pinglin, Wenshan
Process: Lightly to medium oxidized Baozhong, twisted leaves, well dried, no stems.
The dry leaves are either dark or vivid green. The clear brew of this Baozhong is the darkest yellow of those I selected in 2020. The oxidation level is therefore rather traditional with red edges on the leaves.
The dry scents remind me of the Vosges forest (between Alsace and Lorraine). There are notes of pine trees and moss. The brew has fragrances of flowers and marshmallow. metallic flowers turning progressively into peaches. There are also notes of wet soil near a river.
The taste is clean and sweet. The taste is light and it lingers softly during the aftertaste. It feels already gentle and refined.
Conclusion: As with the RouGui, this is a cultivar from WuYi, Fujian that is well adapted to Wenshan's terroir. Whereas high mountain Oolongs are almost exclusively based on Qingxin Oolong, Wenshan Baozhong are made from a very diverse and broad range of cultivars. This is what makes Wenshan Baozhong so interesting. Another sign of superior quality is that fact that this tea was made in a batch of 40 pounds only!