Today...pleasant rounds of a Taiwan wulong tea sample brought home from World Tea Expo World Origins Tasting Tour. It's a curious tea, with two very different/distinct leaf types blended together: a green light roast wulong leaf mixed with a dark oxidized wulong leaf (lightly, but not exactly, appearing similar to a dark roast TGY). The tea is interesting. The blending of the leaves is visible when dry but strongly present visually after brewing. The taste is a pleasant roast with cocoa notes underlined by a light floral.
Prior to this I drink a Taiwan Tea Crafts Winter 2012 Competition Baozhong tea. I brew it for three different sessions...one in a Lin's 100ml ceramic pot, one in an Andrzej Bero 70ml red clay pot, and one brew session in a newly arrived, glazed, 150ml Petr Novak pot. In the Lin's pot the tea barely comes alive compared to the other two pots, even with exact same water, temp., ratio of leaf to pot volume, etc. as my other two pours. In the Bero pot the leaf really comes alive (Andrzej's red clay continues to amaze me.) with increased hui gan, wonderful grassy notes, a mild buttery aroma, and a balsam sweetness. In the Petr Novak pot, given its glazing, the floral, high notes come out more fully and a richer candied flavor presents itself, with a richer aroma in the smell cup.
This TTC's baozhong is a really wonderful baozhong. I am enjoying it immensely. Next I brew it against TTC's Spring 2013 Competition Baozhong tea to taste what seasonal differences there are between the same style of tea, each made by the same tea master, harvested and processed in different seasons.