2014 Spring medium roasted Baozhong
Cultivar: Qingxin (ruanzhi) Oolong
Harvested : Spring 2014
Origin: Pinglin, Wenshan area (North Taiwan)
Process: Medium Roasted Baozhong in Winter 2015
Dark yellow and green dry leaves. Dark orange brew color with good clarity.
Dark and sweet scents of subtropical forest. Fruity. Lighter than a traditional Hung Shui Oolong. With a touch of aging, because the leaves are 2 years old already.
Nice and persisting sweetness.
Conclusion: The roasting gives a darker touch and depth to the 'subtropical forest' aromas of Wenshan Baozhong. Its shape and process is similar to WuYi Yan Cha, while the cultivar used and the terroir are typical Taiwanese.