Cultivar: Jinxuan, Tsui Yu and Manzhong

Harvested : Spring 2019

Origin: Pinglin, Wenshan area (North Taiwan)

Process: Lightly oxidized, twisted leaves, high roasted Baozhong.

1. View

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

2. Scents

The dry leaves have light smells of wood and of farm. The brew has complex dark notes of wood, soil, ripe fruits and some roasted notes.

3. Taste

The overall taste is sweet, smooth, with a little sour, slightly burned taste that is not overwhelming at all. The aftertaste is quite strong, but still elegant and natural. And it triggers a nice salivation in the mouth.

Conclusion: This high roasted Baozhong is quite similar to good Yan Cha. Its strong point is its careful, deep roast that hasn't too much altered the leaves. They still unfurl and remain soft to the touch. The fact that this Baozhong mixes several cultivars adds complexity to the aromas, but roast helps to create the harmony. This is in line with what is done in WuYi with many Yan Cha. That's why, this Baozhong is the closest cousin to a Yan Cha that one can find in Taiwan.