Flavor Profile:A light, low oxidized oolong with several texture levels on the upper palate. Smooth, toasty and buttery brew with a floral aroma and sweetness.Ingredients:Oolong Tea Leaves.
Baozhong oolong tea has a long history in Northern Taiwan, famous for its serene mountains, warm tea spirit and refreshing light green oolongs.
Only tea grown within Ping Ling county in Northern Taiwan and processed in a specific style can be considered pure Baozhong. There are several tea plant varietals that grow in this region that include the Jin Xuan "Golden Lily" and well known Qing Xin "Blue Heart." Baozhong from the Wen Mountain district is the most famous.
This Baozhong is made by our tea farmer friend who has been growing and making tea for the last thirty four years. His three acre tea garden is one of the highest in elevation with tea plants that are 15-20 years old.
Baozhong is in season during spring (March-April) and winter (October-November) time periods. It is a light green oolong and will oxidize fast if not stored properly.
After the newly sprouted leaves have been plucked, they are withered in the sun for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate sideways rolling of the leaves is performed in conjunction with light roasting. The leaves are minimally oxidized and maintain a vibrant, green color. Old style techniques are still in use in selected areas and involve hand processing and wrapping the leaves in paper before roasting. Baozhong is also sometimes referred to as a ‘wrapped variety’ tea.
For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This teaâ€™s tightly rolled leaf requires fairly hot water (180 to 200 F) to bring out its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.
Another common method would be to enjoy the tea â€śChinese style." Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive â€śKung Fuâ€ť from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.
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