Wenshan, the range of mountains that surround Taipei in northern Taiwan produces a type of oolong that is twisted rather than rolled. It's a crafting style that hearkens to an earlier time in tea making, and actually predates the rolled oolongs for which Taiwan is known. Called Baozhongs or "Pouchongs", these teas are the lightest oxidized amongst Formosa teas - usually in the range of 5%-10% - and only lightly roasted to preserve their fresh, lush nature.
Our Wenshan Baozhong comes from Pinglin - where terroir and skilled craftsmanship combine to produce the most reputable teas. Unlike most Baozhongs on the market, ours is barely roasted - we prefer to allow the leaves to speak for themselves.
Harvested in April 2012, the tea is smooth, sweet, enticingly floral with a subtle hint of cane sugar and cream. Smooth, sweet, enticingly floral with a subtle hint of cane sugar and cream.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 2 min 30 sec
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 2 min
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 3 min
Baozhong is a very forgiving tea, consistently sweet and creamy. However, it won’t respond to a light hand. If you brew too quick, too cool, or don’t use enough leaves, it will not deliver its flavor. To truly experience Baozhong, don’t hold back.
Use 4 grams of tea and water at 200 degrees in temperature. Give the tea an initial 1 second rinse, then steep for 2 minutes. Decant the first infusion after the leaves open fully. Steep the second infusion for 2 minutes, gradually increasing steep time in 30 seconds increments for subsequent infusions.
