TeaChat

tenuki wrote:Pinglin Bao Zhong 1983 from camellia-sinensis.com

Is that an aged Bao Zhong from 1983?

Trying to imagine what an aged Pouchong might be like, and failing.

Not sure I have had one either. They are usually so green and fresh.

debunix wrote: Is that an aged Bao Zhong from 1983?

Trying to imagine what an aged Pouchong might be like, and failing.

Can be pretty good. Keep in mind that Baozhongs aren't always super green / unroasted, though the ones that are not a heavy roast can still age well, especially if they're well stored. While these days it usually implies a certain style, the term is really just a generic term in Taiwan for an oolong that's wiry shaped. Aged baozhongs, like any other aged oolong, tend to vary widely depending on storage, how heavy the initial roast was, how frequently (if at all) they're re-roasted, etc.

I've had probably 6 good aged baozhongs in the last year and this one is the best value. Lucky me.

Can you tell me about the flavor profile?
Would I like them?

Currently pounding Vintage Oolong from The Teaspot.

Interesting ... I have never heard of oolongs referred to as single estate.

Victoria wrote:Can you tell me about the flavor profile?
Would I like them?

I think you would. Like most aged tea they tend to be predominately either 'herbal' or 'plumy'. I say that in vague general terms. This one is balanced between them, which makes it excellent IMO. In my experience it's common for aged baozhongs to be plumy and weak, only lasting a couple of brews, but good ones aren't like that. My favorite tea of all time is still an aged baozhong I had a while back that was balanced, thick, spicy plumy herbal and long lasting. yum.

OK, thanks. I'll probably try the CS one next time I order from them. In the meantime I have a bunch of greens I picked up from CS sitting in the fridge. If any of those are good, I'll reorder those too.

Hou De 1990 Aged Pinglin Bao Zhong c/o TokyoB. Very nice with plum and dried apricot flavor and complex aroma. Smooth. Lovely tea.

I often can smell and taste a certain common element in aged teas, even in Japanese greens. There is this dried apricot note and I'm wondering if it is a fermentation process that is taking place after storage that is giving this taste. I've never tasted this in aged Puerh, though.

wyardley wrote:

debunix wrote: Baozhongs aren't always super green / unroasted.....the term is really just a generic term in Taiwan for an oolong that's wiry shaped.

This explains how the perfectly gorgeous 'Grand Pouchong' from Chado (their T-103) is entirely unlike the Pouchong from TenRen: the former is dark roasted, tart, fruity, and toasty; the former is greener, with warm golden floral liquor.

After first drinking the Pouchong from TenRen, I was quite startled when I ordered something with the same name from Chado and encountered such a different sort of tea. I suspected someone had mislabeled the bins, but I guess not!

debunix wrote:This explains how the perfectly gorgeous 'Grand Pouchong' from Chado (their T-103) is entirely unlike the Pouchong from TenRen: the former is dark roasted, tart, fruity, and toasty; the former is greener, with warm golden floral liquor.

Wait, which was toasty and which was green?

The pouchong from TenRen is nearly green, light and floral, and the pouchong from Chado is dark, fruity and toasty.

Some wuyi fo shou from jingteashop right now. This ones medium roast and I think has just a touch of cinnamon flavor. Jing sells an anxi fo shou called yong chun thats a rolled green. I think Im going to try it with my next order to compare the green vs medium roasted fo shou.

Oolongs are so much fun because of the vast differences in roasting and oxidation levels it makes Oolongs seem endless in taste possibility.

brad4419 wrote: Oolongs are so much fun because of the vast differences in roasting and oxidation levels it makes Oolongs seem endless in taste possibility.

Exactly! Fo Shou and Shui Xian are 2 great examples.