“June-uary” in full force but despite a snap in the breeze, I decided to drink a lightly oxidized Taiwanese tea that is twisted in shape rather than compressed into small spheres like traditional oolong tea: Baozhong tea from the famed Wenshan (Mt. Wen) southeast of Taipei. As I understand it, this Spring was a cold one and lingered longer than usual, causing a lighter oxidation in the tea. The result is a tea that’s rather reminiscent of a high mountain oolong. A pleasant result, mind you.

Pale yellow liquor and floral notes, with some grassy notes in the first few flushes. Very enjoyable but best drank on a hotter day. Context matters.