Bao Zhong Oolong Tea / Pouchong (包種茶) from Pinglin District
- Region: Pinglin
- Harvest: 2022
- Availability: In Stock
Bao Zhong oolong tea grows on the Wenshan Mountains near Taipei in northern Taiwan, in Pingling county.
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 is the "full aroma" oolog. It is lightest oxidized Formosa oolong and it is lightly roasted and this gives clear green infusion, fresh and delicious taste.
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: greyish green, more twisted than rolled.
Bao Zhong (Pouchong) gives off a floral and melon fragrance and has a rich, mild taste, with notes of sugar and cream.
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.
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.
I bought a superior-grade tea and brewed it in gaiwan at 120ml. 5g. 35s.
The scent of Bao Zhong Oolong has a strong floral scent,
It was fresh and sweet at the end. Even if you brew seven times,
The strong taste and aroma were maintained. Even now, the scent remains in my mouth and I am satisfied with choosing Pinglin. Lastly, thank you for the very fast delivery. It didn't take 3 days to Korea. Because of the corona, green tea ordered from teavivre China did not come even after 60 days.
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From our blog
All about tea fermentation
Tea production is a series of various steps, which starts with freshly-plucked leaf and ends with dry tea leaves which are ready to brew. Some steps are common for all kinds of tea and (plucking, sorting etc) and other are unique for different kinds of tea. Fermentation is one of them and tea is often described as either not-fermented, semi-fermented or fermented.
Tea Harvesting Timeline (seasonality in tea)
Tea quality and taste depends not only on tea region, right brewing method, but also on season of growing and harvesting.
Different seasons give different tea taste and also depends on weather conditions during certain season certain year (temperature, rains frequency), tea taste could also vary.