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- All Tea • Bao Zhong
"Very delicate and floral...a tea that almost dances on your tongue. I've never had a greater tea than this." - Brian A.
Bao Zhong
A delicate palate with aromas of lilac
and orchid, with ethereal, high floral aromas
About this tea
Bao Zhong is a lightly oxidized oolong tea from Taiwan that is harvested twice per year, with a spring crop in April and a winter harvest in December. Our Bao Zhong is made from the famous Qingxin tea cultivar, which presents a delicate palate with aromas of lilac and orchid when lightly oxidized. This classic style of tea is processed with an oxidation level of less than 20% to preserve these ethereal, high floral aromas. The name Bao Zhong was originally a trade name used to describe any style of tea from Fujian or Taiwan that was wrapped by hand in paper sheets and sold by 150g net weight and is alternatively spelled as Pouchong in the tea trade.
Origin
Mingjian Village, Nantou, Taiwan
Ingredients
Oolong tea
Ingredients
Oolong tea
Origin
Mingjian Village, Nantou, Taiwan
Caffeine Level
Medium
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
0 MG
100 MG
Preparation
- Imperial
- Metric
Traditional Preparation
Add 5g to a Gaiwan or Gongfu teapot (per 150ml).
Use 195°F water.
Don’t rinse this tea.
Infuse 1st brew for 45 seconds - 1 minute.
Infuse 2nd brew for 30 seconds.
Repeat several times at 30 - 45 seconds, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, the brewing time may increase to coax out more aroma and flavor.
Teaware
Everything You Need to Brew the Perfect Cup
Everything You Need to Brew the Perfect Cup
Origin
Mingjian Village
Nantou County, Taiwan
Around the world, Taiwan is well-known as a country that produces highly specialized teas. The Mingjian Village is situated in the central highlands of Nantou, Taiwan and the gardens here are incredible. Jui Lung focuses on the importance of allowing nature to nurture the grounds. This can be seen in one of the small Wu-Yi gardens, which has Hong Yu 18 trees on the borders, culinary herbs between the tea bush rows and plenty of nitrogen fixing “weeds” to maintain healthy and living soils all surrounding the tea bushes.