Is that an aged Bao Zhong from 1983?tenuki wrote:Pinglin Bao Zhong 1983 from camellia-sinensis.com
Trying to imagine what an aged Pouchong might be like, and failing.
Is that an aged Bao Zhong from 1983?tenuki wrote:Pinglin Bao Zhong 1983 from camellia-sinensis.com
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.debunix wrote: Is that an aged Bao Zhong from 1983?
Trying to imagine what an aged Pouchong might be like, and failing.
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.Victoria wrote:Can you tell me about the flavor profile?
Would I like them?
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.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.
Wait, which was toasty and which was green?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.
Exactly! Fo Shou and Shui Xian are 2 great examples.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.