!!! My website has moved: please update your bookmarks to debunix.net !!!

Two Bao Zhong Oolongs
  November 2010
Bao Zhong oolong tea, Spring 2010,-Jenai Township, Nantou County, Taiwan, from Norbu
Bao Zhong oolong tea, from Camellia Sinensis

A pouchong was my introduction to new-style oolong teas:  it had never occurred to me that tea could be so floral and delicate all on its own, without jasmine or other flavorings.   I have been drinking a lot of green Tie Guan Yin and Alishan oolongs, but haven't gone back to the Bao Zhong/Pouchongs for a while.  These were both the kind of teas to inspire me to change that.


They're quite distinct, which shouldn't surprise:  apparently Bao Zhong/Pouchong is closer to a generic term for a class of oolong than a name for a standard sort of tea processing.  The CS leaves were smaller, a bit darker, and had a sweeter scent; the Norbu had a lighter scent, and quite a lot of stems. 

CS bao Zhong Norbu Bao Zhong

I used 2 grams of the C Sinensis, and 2.5 grams of the Norbu tea, because the sample I pulled out included a lot of stems.  I was trying to get equivalent amounts of leaf in each of 2 small gaiwans (about 75mL per infusion).  

First & second infusions 185°C/85°C, 30 seconds and then 45 seconds:

CS liquor is paler and greener, and the Norbu is more amber, and the tastes are as you might expect  based on the appearance and smell of the leaves and liquor:  the CS tea is more floral and delicate; the Norbu is more plummy, delicately fruity.

After a few hours break, I did another half dozen infusions, from 1 minute to 3 minutes, increasing the temps to 195-212°F (90-100°C).  The same differences continued:  the CS is sweeter, floral, grassier; the Norbu is plummy, fruity, spicy.

wet leaves

Return to Tea Tastings

Return to Diane's Tea Page

Return to Diane's Food Page

Return to Diane's Home Page