Wenshan, The Range Of Mountains That Surround Taipei In Northern Taiwan Produces A Type Of Oolong That Is Twisted Rather Than Rolled. It’S A Crafting Style That Hearkens To An Earlier Time In Tea Making, And Actually Predates The Rolled Oolongs For Which Taiwan Is Known. Called Baozhongs Or “Pouchongs”, These Teas Are Among The Lightest Oxidized Formosa Teas – Usually In The Range Of 5%-10% – And Only Lightly Roasted To Preserve Their Fresh, Lush Nature.
Our Wenshan Baozhong Comes From Pinglin – Where Terroir And Skilled Craftsmanship Combine To Produce The Most Reputable Teas. Unlike Most Baozhongs On The Market, Ours Is Barely Roasted – We Prefer To Allow The Leaves To Speak For Themselves.
This Is Our Go-To Brewing Method For Formosa Oolongs, Since It Balances Each Element Of This Style’S Character. For An Even Sweeter And Richer Taste, Decrease You Water Temperature While Extending Brew Time; For A Brighter And More Vegetal Taste, Increase Your Water Temperature While Slightly Decreasing Brew Time.
Learn The Fundamentals Of Tea Brewing And Master Your Technique Here.
| Size | 2 oz., 4 oz., 8 oz., sample (1 serving) |
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