Annual Competition Winner Bao Zhong (Pouchong) (包種茶) year 2023
- Region: Taoyuan County
- Harvest: 2023
- Availability: Out Of Stock
Available Options
This is a winner of annual Pouchong tea competition (tea festival) of 2023. Tea is delivered in a gift box. Net weight - 300 g, two metal tin with traditional design.
This year there are available
- Absolute Champion (sold out)
- 1st place winner (sold out)
- 2nd place winner (sold out)
Bao Zhong (Pouchong) tea is the "full aroma" oolong. It is lightest oxidized Formosa oolong and it is lightly roasted and this gives clear green infusion, fresh and delicious taste. It is named also Pouchong tea, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process.
Bao Zhong (Pouchong) tea promotes weight loss due contained in tea theine (tea caffeine) , vitamins and minerals. Affects lipid metabolism, helps with atherosclerosis, strengthens blood vessels, relieves tension, promotes relaxation and improves mood.
Bao Zhong is in season during spring (March-April) and winter (October-November) time periods. It is a light green and lightly fermented oolong and will oxidize fast if not stored properly.
Leaves: grayish green, more twisted than rolled.
Taste
Bao Zhong (Pouchong) gives off a floral and melon fragrance and has a rich, mild taste, with notes of sugar and cream.
Brewing
The general recommendation for this tea is to brew it as all light oxidized tea.
We recommend glass or porcelain pot. You can also use clay pot, but check that before no stronger teas were brewing there (for example red tea).
The temperature of water used for making Bao Zhong Oolong is lower. We recommend to use water about 80-85°C (175-185°F).
Use approximate 3 grams of tea leaves for 250 ml of water. It requires a longer brewing time than most of other Taiwan oolongs. 3-5 minutes is recommended and then increase steeping time for every next brewing. Same amount of tea can be prepared for several times.
Additional information
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can vary brewing time from 35s to 5 minutes.
You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.
Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.
Liquor is an almost clear greenish pale yellow in color.
Taste is smooth and light with an aftertaste that is both floral and fruity with a medium finish.
Mouthfeel is slightly sticky with no astringency.
Wet leaves are deep green in color, giving off a semi-funk aroma with a floral note.
Flavor intensity starts to mellow down by the 5th infusion, thus best to steep longer from here onwards.
A (1 minute) steep in the next infusion seems to give a slight strength in flavor yet still light, and still has no astringency detected.
I brew this tea at a shorter time and with a higher temperature water than recommended, but I think it held up pretty well and still gives a clean taste to the palate.
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