Harvested in Spring 2020. This is a very lightly oxidized oolong tea from Taiwan with a 150 year history. The tea has an oxidation rate of 10%, but the tea is medium roasted which produces a clear taste that enhances the teas aromatic sweet notes.
The name Bao Zhong, or Pouchong has its origin from a part of the manufacturing method where the tea leaves are packed in paper. Bao Zhong means something like "packed".
A roasted taste with fruity notes.
Free rolled green leaves.
- use about 6 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
- use about 3 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
Second steeping 3 minutes, the third steeping rise time to 4 minutes. Make sure the water temperature does not drop, the flavor develops with the heat.
The tea is suitable for many steepings on the same tea leaves.