Grown on Mr. Wang's farm in Pinglin, Taiwan, this green oolong is noteworthy for its floral aroma and light, refreshing taste that lingers gently on the palate. The current spring batch is full-bodied with a warm, creamy finish.
Bao Zhong tea is processed with a minimum of rolling and drying, resulting in large, deep green leaves that have undergone only slight oxidation.
Harvest: May 2014
Oxidation Level: 10%
We highly recommend brewing Wen Shan Bao Zhong Oolong in the gongfu style, using a small teapot or gaiwan, to appreciate the wonderful aromatics and the unique flavors that unfurl over many steepings. Add tea leaves to fill the teapot about one-third full and rinse the leaves briefly with hot water. Pour the rinse water out and then refill the pot with hot water and let the tea steep approximately 45 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew. Most oolong teas can be re-steeped at least 6 times in this manner.