Qingxin Baozhong

Once dried while wrapped in paper, engendering its name, Baozhong is a famous style from Taiwan and Anxi that has become especially unique amongst oolongs for being roasted and twisted, yet kept very lightly oxidized. The usual Qing Xin cultivar yields a fairly balanced and deliciously spicy infusion with a fruity aftertaste: cinnamon and a hint of pumpkin seed oil leads to notes of strawberry and melon. The mouth-coating texture helps the delicate notes persist for a long-lasting aftertaste, and it's definitely a sort that anyone who enjoys lightly-oxidized oolongs should try.