2016 Spring roasted Baozhong
Cultivar: Qingxin (ruanzhi) Oolong
Harvested: Spring 2016
Origin: Pinglin, Wenshan area (North Taiwan)
Process: Lightly oxidized, twisted leave, medium roasted Baozhong in winter 2016
Dark yellow and green dry leaves. Dark Orange brew color with very good clarity. The small single leaves turn green and open well after they are brewed.
The roasted dry scents have hints of musk and mushrooms. The brew's scents is a good balance of roasted sweet malt and heavy fruity and flowery fragrances. There are also dark aromas of molasse and brown sugar.
The feel is particularly sweet at first. Then come tannins that coat the palate and create a very long aftertaste. The dark aromas come with a hint of bitterness, but the overall taste remains mellow.
Conclusion: Baozhong can be made with a great number of different cultivars. But when it comes to roasted Baozhong, the most suitable cultivar is qingxin Oolong, the same cultivar that is prefered for traditional Dong Ding Oolong. And like with Hung Shui Oolong, the skill consists of roasting the leaves strong enough to create deeper flavors, but light enough to preserve their freshness and avoid burning them. Thanks to its shape and process, roasted Baozhong is very similar to WuYi Yan Cha. Brewing advice: this roasted Baozhong is best brewed gongfu style in a small, rather porous Yixing or Shantou teapot.