Baozhong is a lightly-oxidized oolong-style tea, most famously from Taiwan, though mainland China also produces a version, known as Pouchong.
Baozhong is oxidized between 10% and 20% and the leaves can range in appearance from loosely twisted to a twisted/loose nugget form. Baozhong can almost be considered a green tea.
The wet leaves produce a lightly floral (orchids) scent and brew up a golden yellow. This liquor can have candy, floral, buttery, peachy, and slightly astringent qualities - not as strong as the more tightly-rolled oolong cousins and quite smooth.
Baozhong is produced primarily in the northern Taiwanese areas of Pinglin, Shiding, Ulai, Shindien, and Pingshui.
Taiwanese Oolong Tea.
*Organically Grown.
- Scoop one rounded tablespoon of tea leaves into your infuser.
- Heat water to 185° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Remember, oolong teas can be steeped multiple times!
Fill the pot 1/3 - 1/2 full of dry leaf, add 185° water and allow to stand for 60 seconds before decanting and drinking. The second brew should steep for 20 seconds, the third for 45 seconds, the fourth for 1 minute 20 seconds, and the fifth for 2 minutes 20 seconds, etc. Please note that, as flavor particulates sink, decanting into a pouring pitcher and from there to cups seems to work best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.
For every 8 oz. serving, simply add to your infuser one mounded tablespoonful of leaves in your pot, then add the appropriate amount of 185° water and let it steep for 4 minutes. Remove the infuser and serve! Can be steeped multiple times.
