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: Spring 2012
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 let steep approximately 50 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew. Most oolong teas can be re-steeped 5 to 6 times in this manner.
Taiwan, Wenshan Area. Pinglin Village