This is really good Baozhong, I compared it to a competition-grade version that was grown in Nangang and won second place at a tournament in Pinglin – and I have to say this one is just as good. First off, the leaf quality is superb. Wholesome, meticulously crafted leaves that are uniform and very consistent. They open up slowly and gradually unfurl, revealing a deep and rich, emerald-green color to the leaves. These are clearly processed well without excessive bruising. In the cup, this tea resists high temperatures well and is flexible enough to reveal deeper layers of the flavor profile whether you like brewing it with cooler temperatures or near-boiling. There are some differences in the cup between this and the competition-grade – this one is more floral and has a more pronounced minerality, with an aftertaste that is reminiscent of honeyed nuts – like walnuts, or almonds. It’s not as buttery or creamy, but I appreciate the depth of the rich floral notes of this one slightly more anyways, and the contrast provided by the minerality which creates a brothy quality that adds another dimension of enjoyability to the whole experience. There are undertones of sea plants – kombu, sea lettuce, dulse – that accentuate the minerality and add a thick umami layer to the flavor profile that is just exquisite. There’s so much going on – delicate notes of lilac that are persistent on the palate from initial sip to aftertaste, sweetness in the body across all temperature ranges, and hints of seaweed and minerality from start to finish that never become overbearing. I enjoy looking at these leaves after I brew them up, they are very high quality and you can tell by how glossy and plump they remain even after being pushed to the limit. If you like this tea, make sure you check out the Shiguping Wulong and Jade Orchid over in the Fenghuang oolong section of Tea Hong’s catalog.
