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Baozhong
Morning Dew
Late Spring 2009
- Pinglin Township, Taipei County, Taiwan
- 12-18% oxidation
- Slightly-folded, open leaf-style
- Buttery, sweet and clean flavor
- Refreshing, soft aroma
- Clear and bright, sparkling gold liquor
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Pinglin Township in Taipei County produces a delicious open leaf-style tea named Wenshan Baozhong ( or pouchong ) oolong. Baozhong has a clean, bright, luxurious taste with a strong emphasis on fragrance. Known as a "green oolong", Baozhong is only slightly oxidized ( 12-18% ) much of which is the result of natural oxidization that develops because of the slow, patient processing of the leaves. These large, slightly-crimped pan-fired leaves boast a vibrant woodland green color and a large, graceful and slightly curled leaf. The taste is pure and sweet, and not astringent – there is no tea more delicious or refreshing than a well-made, spectacular Baozhong. With a flavor and aroma that linger on the palate, Baozhong is a rare tea match with food, especially fruit, chocolate, custards/ flan/ crème brulée or morning pastries such as croissants or danish pasty.
Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2-3 heaping teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 185° - 195° F
Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2-3 Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 185° - 195° F
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