Bao Zhong

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.
Add 5g to a Gaiwan or Gongfu teapot (per 150ml).
Use 195°F water.
Don’t rinse this tea.
Infuse 1^st brew for 45 seconds - 1 minute.
Infuse 2^nd 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.