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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.
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.
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