About Wenshan Baozhong:
Baozhong oolong tea has a long history in Northern Taiwan, famous for its serene mountains, wonderful tea culture, and refreshing light green oolongs. This Baozhong is made by our tea farmer friend 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 15-20 years old.
Only tea grown within Pinglin county in Northern Taiwan and processed in a specific style can be considered pure Baozhong. There are several tea plant varietals that grow in this region that include the Jin Xuan “Golden Lily” and the well-known Qing Xin “Blue Heart.” Baozhong from the Wen Mountain district is the most famous.
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 of the leaves is performed in conjunction with light roasting. The leaves are minimally oxidized and maintain a vibrant, green color. Old style techniques are still in use in selected areas and involve hand processing and 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.
A light, low oxidized oolong with several texture levels on the upper palate. Smooth, toasty, and buttery brew with a floral aroma and sweetness.
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)|