This is a traditionally produced Baozhong using the Tieguanyin** cultivar grow by Monks and Nuns in the mountains of Pinglin just outside of Taipei. And it is wonderfully strange. The golden sweet/sour fruit notes of the Tieguanyin cultivar is on show in the upfront taste, before it moves to a thick buttery mouthfeel in the mid mouth before ending in a sweet, almost-floral-but-not-quite vegetal lingering aftertaste. It is a fascinating clash of worlds, and an another example of why we love Taiwanese teas so much!
**Tieguanyin is both a cultivar and a style of producing tea which can make it a little complicated. In this case, it is just the name of the cultivar, not the production style, of this tea.
Status: Certified Organic
Season: April 8th, 2020
Method: Hand picked, processed on site, small batch
Region: Pinglin, New Taipei City
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~95C(205f) water, 30-40-50 second steeps then 10-15 seconds + to taste. Lasts 4+ steeps.
Western Style: 3-5 per 100ml. 2-3 minutes steeps.
Grandpa Style: 3-5g per mug. Keep adding water as you drink to taste.