Wenshan Bao Zhong (part 2)

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Tillerman
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Fri Jun 01, 2018 7:56 am

This month there's no horsing around from The Ultracrepidarian's Corner as we complete our look at Wenshan Bao Zhong. https://tillermantea.net/2018/06/wensh ... ng-part-2/
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Baisao
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Fri Jun 01, 2018 10:10 pm

I’ve often wondered what the more oxidized baozhong (a la Wang Shui-Qing) was like and if anyone bothers to produce it. I think it may be lost to history. Perhaps it was close to pengfeng.

In the mid-2000s I acquired some baozhong from the 60s. It’s positively wretched. The lightly oxidized baozhong ages terribly. If only it had been the other baozhong.
.m.
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Sat Jun 02, 2018 4:40 am

Reading your article makes me think if the special offer of aged baozhong on Teachat a few years ago by Tony of Origin Tea.
If i remember well, most of those teas were well-roasted, perhaps reroasted several times during their aging. They were nothing like the modern green style, but more resembling yancha. I still have a little bit in stash, should revisit them.
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tealifehk
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Wed Jun 06, 2018 10:59 am

I roast and reroast my own stash of baozhong: been doing that for the last three or four years now! I had green baozhong die on me and after roasting, it was excellent! I recently reroasted some aged (and roasted) baozhong that the humidity got into. I wonder how it's doing...I put it away to rest and haven't tried it since!
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Baisao
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Wed Jun 06, 2018 2:47 pm

tealifehk wrote:
Wed Jun 06, 2018 10:59 am
I roast and reroast my own stash of baozhong: been doing that for the last three or four years now! I had green baozhong die on me and after roasting, it was excellent! I recently reroasted some aged (and roasted) baozhong that the humidity got into. I wonder how it's doing...I put it away to rest and haven't tried it since!
Can you elaborate on how you roast your baozhong? I have been hesitant to roast without some advice.

I have a small clay Korean vessel that is used for roasting but have yet to try it. It might hold 15 grams of baozhong at a time.
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Bok
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Thu Jun 07, 2018 2:10 am

I vaguely remember some aged Baozhongs on the menu of Wistaria teahouse. Those must be roasted as well. Not sure how close that would come to the original flavour.

Tried a few of their aged teas, which were not too impressive.
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Victoria
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Thu Jun 07, 2018 1:05 pm

Enjoyed reading both your articles. Thanks. I happen have an excellent roasted, heavily oxidized 1980’s Baozhong. It is a gift from a special LA Club member. At one of our tastings Av360logic described its flavor profile as; currant/sultana, transforming into a rock-sugar/mineral sweetness.

D80C4441-9CDB-4C35-B565-B0E215F301A6.jpeg
D80C4441-9CDB-4C35-B565-B0E215F301A6.jpeg (216.99 KiB) Viewed 665 times
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6851629D-5082-4C38-AF4E-58E589BCD873.jpeg (179.6 KiB) Viewed 665 times
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Bok
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Thu Jun 07, 2018 7:17 pm

Victoria wrote:
Thu Jun 07, 2018 1:05 pm
Enjoyed reading both your articles. Thanks. I happen have an excellent roasted, heavily oxidized 1980’s Baozhong. It is a gift from a special LA Club member. At one of our tastings Av360logic described its flavor profile as; currant/sultana, transforming into a rock-sugar/mineral sweetness.


D80C4441-9CDB-4C35-B565-B0E215F301A6.jpeg
6851629D-5082-4C38-AF4E-58E589BCD873.jpeg
Looks delicious!
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tealifehk
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Fri Jun 08, 2018 3:00 am

Baisao wrote:
Wed Jun 06, 2018 2:47 pm
tealifehk wrote:
Wed Jun 06, 2018 10:59 am
I roast and reroast my own stash of baozhong: been doing that for the last three or four years now! I had green baozhong die on me and after roasting, it was excellent! I recently reroasted some aged (and roasted) baozhong that the humidity got into. I wonder how it's doing...I put it away to rest and haven't tried it since!
Can you elaborate on how you roast your baozhong? I have been hesitant to roast without some advice.

I have a small clay Korean vessel that is used for roasting but have yet to try it. It might hold 15 grams of baozhong at a time.
First roast: 100 C / 212 F. One hour, move leaves around, another hour.

The stuff that was already roasted in Taiwan (and aged) got bumped up to 120 C.
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Baisao
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Fri Jun 08, 2018 8:18 pm

tealifehk wrote:
Fri Jun 08, 2018 3:00 am
Baisao wrote:
Wed Jun 06, 2018 2:47 pm
tealifehk wrote:
Wed Jun 06, 2018 10:59 am
I roast and reroast my own stash of baozhong: been doing that for the last three or four years now! I had green baozhong die on me and after roasting, it was excellent! I recently reroasted some aged (and roasted) baozhong that the humidity got into. I wonder how it's doing...I put it away to rest and haven't tried it since!
Can you elaborate on how you roast your baozhong? I have been hesitant to roast without some advice.

I have a small clay Korean vessel that is used for roasting but have yet to try it. It might hold 15 grams of baozhong at a time.
First roast: 100 C / 212 F. One hour, move leaves around, another hour.

The stuff that was already roasted in Taiwan (and aged) got bumped up to 120 C.
Thank you! I’ll give that a try.
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tealifehk
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Fri Jun 08, 2018 11:14 pm

Baisao wrote:
Fri Jun 08, 2018 8:18 pm
tealifehk wrote:
Fri Jun 08, 2018 3:00 am
Baisao wrote:
Wed Jun 06, 2018 2:47 pm


Can you elaborate on how you roast your baozhong? I have been hesitant to roast without some advice.

I have a small clay Korean vessel that is used for roasting but have yet to try it. It might hold 15 grams of baozhong at a time.
First roast: 100 C / 212 F. One hour, move leaves around, another hour.

The stuff that was already roasted in Taiwan (and aged) got bumped up to 120 C.
Thank you! I’ll give that a try.
Definitely worth a shot! I might try the aged stuff today as it has rested for several months now.
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