Bao Zhong
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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.
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.
- Imperial
- Metric
3 minutes
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.
Mingjian Village, Nantou, Taiwan
Nantou County, Taiwan
Oolong tea
Medium
0 MG
100 MG
medium
Based on an 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.