About Wenshan Baozhong:
The serene mountains of Northern Taiwan are filled with tea gardens famous for producing refreshing, light oolongs. This Baozhong is made by a farmer friend in Pinglin who has been growing and making tea for over thirty years. His three-acre tea garden is one of the highest in elevation with tea plants that are 20+ years old.
Only tea grown in the Pinglin area and processed in a specific way can be considered pure Baozhong. After the newly sprouted leaves have been plucked, they are withered in the sun for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate sideways rolling action is performed in conjunction with light roasting. The leaves are minimally oxidized and maintain a vibrant, green color. Old-style hand-processing techniques are still in use in select areas, which involve wrapping the leaves in paper before roasting. Baozhong is also sometimes referred to as a ‘wrapped variety’ tea.
Baozhong is in season during spring (March-April) and winter (October-November). It is a light green oolong and will oxidize fast if not stored properly.
Ingredients: Oolong Tea Leaves.
Flavor Profile:
A light, low oxidized oolong with several texture levels on the upper palate. Smooth, toasty, and buttery brew with a floral aroma and sweetness.
Brewing Instructions:
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
| Water Temp °F (°C) | Steep Time (minutes) | Number of Infusions | Quantity of Leaf (tsp / 8oz water) |
| 180°F (82°C) | 3-4 | 3-4 | 1 |
