I lately have been having an obsession with the old-style Nangang Baozhong. Modern Baozhong, the high floral fronted low oxidized oolong, I love in the spring and summertime. The old school traditional Nangang Baozhong I find I can drink all year round as it’s less floral and more hearty.
This Nangang Baozhong comes from Tributary Teas, a new online tea seller that plans to have a small rotating stock of exciting Taiwanese teas shipped from California. Right now on their site, they got a number of uncommon oolongs.
For Oolong Owl readers – 20% off and free 25-gram sample with code OOLONGOWL. Expires January 1, 2020.
The particular Nangang Baozhong I am drinking today is a competition-grade from Spring 2019.
Leaf and Steeping Method
The leaf smells of grass and eggy sweet rolls.
I used 1 gram of leaf per 15ml of vessel size, gongfu steeped in boiling water. The hot leaf smells of hot wildflowers without being potently floral.
Tasting of Spring 2019 Nangang Competition Grade Baozhong from Tributary Teas
First Infusion: The texture on Nangang Baozhong is thick and sticky, like drinking a bone broth. Interestingly, the flavor sips in umami button mushrooms piled with fresh herbs that immediately finishes with a fresh and soft floral note. The aftertaste is sweet and buttered flowers, adding a reminder I am drinking Baozhong. Other sips are of zucchini and cucumbers.
Second and Third Infusion: While trying to take a photo of my gaiwan, I over steep an extra 30 seconds or so. Despite my over steep, Nangang Baozhong tastes fine. It edges a bit strong with a more vegetal flavor but is still just as pleasant to drink. Drinking this tea is like eating a meal, which is quite an odd sensation for a lighter oxidized tea. The texture is so dense, I can feel the tea bricking my stomach.
Fourth Infusion: Competition Nangang Baozhong shifted here tasting of crisp and wildflower florals, with a buttery finish. A really awesome steep, I enjoyed every drop of tea.
Fifth and Sixth Infusion: This was the end – the fifth infusion tastes like stewed bitter flowers and swiss chard. I went in on a sixth infusion and it was bitter cabbage.
Comments
Tributary Tea’s Competition Nangang Baozhong drinks like a meal, as the experience of this teas dense sticky texture and complexity of flavors, is no other. It is a touch more floral than the other Nangang Baozhongs I’ve had, but nowhere near modern Baozhong levels. Overall, this Competition Nangang Baozhong is a must-try for oolong lovers.
(tea provided for review, I am showing restraint, for now, to not buy some)
