Bao Zhong
Oolong Tea
Bao Zhong
Bao Zhong
Bao Zhong

Bao Zhong is a lightly oxidized oolong tea from Taiwan that is harvested twice per year, with a spring crop in April and a winter harvest in December.

A delicate palate with aromas of lilac and orchid, with ethereal, high floral aromas

About this tea

Bao Zhong is a lightly oxidized oolong tea from Taiwan that is harvested twice per year, with a spring crop in April and a winter harvest in December. Our Bao Zhong is made from the famous Qingxin tea cultivar, which presents a delicate palate with aromas of lilac and orchid when lightly oxidized. This classic style of tea is processed with an oxidation level of less than 20% to preserve these ethereal, high floral aromas. The name Bao Zhong was originally a trade name used to describe any style of tea from Fujian or Taiwan that was wrapped by hand in paper sheets and sold by 150g net weight and is alternatively spelled as Pouchong in the tea trade.

Origin

Mingjian Village, Nantou, Taiwan

Ingredients

Oolong tea

Ingredients

Oolong tea

Origin

Mingjian Village, Nantou, Taiwan

Caffeine Level

Medium

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
medium
Preparation
  • Imperial
  • Metric
Traditional Preparation

Add 5g to a?Gaiwan?or?Gongfu?teapot (per 150ml).
Use 195°F water.
Don’t rinse this tea.
Infuse 1st brew for 45 seconds - 1 minute.
Infuse 2nd brew for 30 seconds.

Repeat several times at 30 - 45 seconds, brewing?until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, the brewing time may increase to coax out more aroma and flavor.

Mingjian Village background map mobile

Origin

Mingjian Village

Nantou County, Taiwan

Around the world, Taiwan is well-known as a country that produces highly specialized teas. The Mingjian Village is situated in the central highlands of Nantou, Taiwan and the gardens here are incredible. Jui Lung focuses on the importance of allowing nature to nurture the grounds. This can be seen in one of the small Wu-Yi gardens, which has Hong Yu 18 trees on the borders, culinary herbs between the tea bush rows and plenty of nitrogen fixing “weeds” to maintain healthy and living soils all surrounding the tea bushes.