Greetings people of the forum.
Is it me, or is it true that baozhong doesn't resteep well?
I have a 2nd place winner baozhong from Taiwan, but it seems like that lush, thick flavor significantly diminishes on any subsequent steep. I use about a gram per ounce, so while not strictly gong fu, there should be enough leaf, with a longer steep time, to get some good flavor in subsequent steeps.
With other oolongs, the 2nd steep has all the lushness that the first steep has. But with baozhong, the taste just seems to drop off right after the first steep.
Is this your experience with baozhongs? Please feel free to share your opinions on this matter.