Taiwan Tea Charming Wenshan Baozhong Taiwan Pou Chong Oolong Loose Tea 200g
jLteaco
Sale price
$17.60
Regular price
$19.36
Charming Wenshan Baozhong Taiwanese Pou Chong Oolong Tea Loose Leaf
Item: Wenshan Baozhong Taiwanese Pou Chong Oolong (Wu Long) Tea
Pack size: 2 x 100 g +/- 5% (7.05 oz) loose leaves in 2 vacuum-sealed foil bags
Cultivar: Qingxing Oolong
Features:
Lightly oxidized and also lightly roasted, Wenshan Baozhong Oolong Tea preserves the most freshness than any other Oolong tea. Fresh tea leaves contain a large number of beneficial elements to the human body. Wenshan Baozhong Oolong Tea is produced under the most original tea-making procedure, reserving the maximum and most natural fresh nutrition, without any additives, which you can absorb the most essential of nature, and is also the finest companion to leisure life and health.
Brewing tips:
The water used to steep this tea is about 70-80 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc, the first infusion time of about 3-6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be filled with leaves and initially steeped for 10 seconds (depending on an individual's preference) with the steeping time increased by an additional 3 seconds for each successive steeping. The leaves may be steeped multiple times.
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The dry aroma is floral and very clean, smelling even a little like perfume…intriguing. For my first tasting of this particular tea I used a gaiwan. I used 2g of leaf, and gave them a rinse with hot water before infusing. To infuse, I used water at 85 degrees Celsius, and began with a 15 second infusion time. The liquor was yellow but somewhat pale. The flavour, I found, was a bit unique. It tastes even cleaner than it smells. There are definitely floral notes in here, and I also taste minerals, it’s sweet and this first infusion is a bit perfumey to. There’s a vegetal flavour at the heart of this tea somewhere between green beans and edamame. The flavour is light but very enjoyable and satisfying.
Continuing on, I add 5 seconds with each new infusion, and the liquor’s pale yellow hue begins to strengthen. I taste more floral and minerals. The mouthfeel is buttery and smooth yet there’s some astringency at the back of the mouth that lingers, to go with the lingering floral aftertaste. Using this method I continued to 9 infusions, letting the final infusion sit for several minutes. This final cup’s flavour was more mineral in nature, and a lovely note to finish off on.
Using a teapot, I also enjoyed this tea using 4g per 16oz of water, again at 85 degrees Celsius. I infused for 6 minutes to get the full flavour. While it still made a lovely cup of tea, I think I prefer gaiwan for this one, personally. Using a teapot, I think this tea is best if resteeped 2 or maybe 3 times.
The dry aroma is floral and very clean, smelling even a little like perfume…intriguing. For my first tasting of this particular tea I used a gaiwan. I used 2g of leaf, and gave them a rinse with hot water before infusing. To infuse, I used water at 85 degrees Celsius, and began with a 15 second infusion time. The liquor was yellow but somewhat pale. The flavour, I found, was a bit unique. It tastes even cleaner than it smells. There are definitely floral notes in here, and I also taste minerals, it’s sweet and this first infusion is a bit perfumey to. There’s a vegetal flavour at the heart of this tea somewhere between green beans and edamame. The flavour is light but very enjoyable and satisfying.
Continuing on, I add 5 seconds with each new infusion, and the liquor’s pale yellow hue begins to strengthen. I taste more floral and minerals. The mouthfeel is buttery and smooth yet there’s some astringency at the back of the mouth that lingers, to go with the lingering floral aftertaste. Using this method I continued to 9 infusions, letting the final infusion sit for several minutes. This final cup’s flavour was more mineral in nature, and a lovely note to finish off on.
Using a teapot, I also enjoyed this tea using 4g per 16oz of water, again at 85 degrees Celsius. I infused for 6 minutes to get the full flavour. While it still made a lovely cup of tea, I think I prefer gaiwan for this one, personally. Using a teapot, I think this tea is best if resteeped 2 or maybe 3 times.