Huang Shan Bao Zhong (Pouchong). Commonly produced in Taiwan, this particular Bao Zhong is from Huang Shan in the Anhui province of China. Bao Zhong tea was essentially produced in mainland China originally, but was brought to Taiwan in the late 19th century. And planted in a subtropical jungle near the capital Taipei.
The “Bao Zhong” name itself translates from Chinese as ‘wrapped kind’ and derives from the old practice of wrapping tea leaves into paper during processing. Although, thanks to modern tea processing this is no longer the case, the name has been preserved.
In comparison to its Taiwanese counterpart this Bao Zhong is somewhat a more oxidized giving the tea a slight more roasted nuttier tone whilst still exhibiting its rather heavenly floral notes of lilac, gardenia, and soft hints of vanilla in early infusions. Later infusions reveal notes of clover and river rock minerals. Its character lingers for many infusions due to the freshness of the leaves and quality of craftsmanship.
For this tea we suggest trying the Western-style of brewing. The idea behind it is to use much less leaf and much more water while brewing-times are much longer to extract as much of the flavor as possible at once.
This particular batch (EX-14/21) is no exception as its tea brings about a smooth liquor, mellow on the pallet. A fuller cup with a stimulating quality and balanced astringency.
This tea generates an intense aroma and a delicious tone of honey in its taste.
The fruity and brisk notes of this lovely first flush (DJ-5/21) tickle the senses with the first sip, preparing you for the typical cut grass and floral notes that leave you wanting more.