The tea is from my friend Amin in Pinglin, Taiwan and it was processed early in November, 2009 (technically fall but it's still called winter tea). Amin said this winter's Wenshan Baozhong tea supply is decreased compared with the spring's because the weather was not stable, but he promised that this batch would meet my standards for quality.
I wasted no time opening up a bag and firing up my electric kettle. I brewed the tea in a small gaiwan filled about 60% with dry leaf. I used boiling water and short infusions.
The tea has everything I look for in Wenshan Baozhong... beautiful, twisted, forest-green dry leaves, a sweet, floral aroma, and a buttery-smooth liquor. The first infusion did have a bit of a light grassy note but after that infusion the flavor really opened up and steeps 2 to 6 were like thick nectar. My tasting notes included violet and ripe papaya.
Although this is not the best Wenshan Baozhong tea I've ever tasted (I am friends with Shiuwen, after all), I prefer to live in the present and in my opinion this is a fantastic tea that I am very proud to sell.
I look forward to hearing from some of you after you too have tried this fresh Wenshan Baozhong tea!