Click to enlarge! |
Formosa Wenshan Baochong Choice
文山包種-台北‧台灣
TN1201
Formosa Wenshan Baochong Choice Grade
Origin: Pinglin, Taipei,Taiwan 坪林‧台北‧台灣
Style: Lightly oxidized, medium bodied, fresh floral notes
Loose leaf style: Long twisted
Loose leaf color: Dark green
Wet leaf style: Dark green
Tea color: Honey Green
Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C (194F). Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) hot water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container.
Once you get familiar with the tea, you may explore your own brewing method.
Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.
|