Cultivar: Qingxin (ruanzhi) Oolong

Harvested : Winter 2017

Origin: Pinglin, Wenshan area (North Taiwan)

Process: Lightly oxidized, twisted leave, medium roasted Baozhong.

1. View

Dark brown dry leaves. The dark orange brew has very good clarity. The small single leaves look like thin Yan Cha. The brewed leaves open up completely, which is a sign of a gentle roast. 

2. Scents

The roasted dry scents have already started to develop aged scents (sour notes), even though this tea is just 3 years old. The brew has notes of wood and sour plum, plus an underlying fresh note.

3. Taste

The overall taste is sweet, smooth, but it has complexity with this sour note and and fresh taste at the finish. This adds aftertaste to this tea.

Conclusion: This medium roasted Baozhong is slightly more roasted than the 2018 spring version. But it has aged much faster and has therefore developed very different notes. The reason for this difference is that while I've kept the 2018 sealed airtight, this Baozhong wasn't sealed and has received some air and moisture, which have accelerated its aging somewhat.