Additional Information
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Starting at $ 5.16 / Low stock left
You may refer to this tea as a black tea if you prefer but we wished to use the direct translation of Hong Cha, literally red tea, as all black teas are called in mandarin. We also wanted to keep the reference to Bao Zhong, which is the defining style of tea made in the surrounding hills near Taipei. We did so to emphasize the fact that its production process is more akin to the very popular low-oxidized fragrant tea, but this time definitely more oxidized. This also emphasizes the fact that the maker is staying true to his craft and know-how and not trying to copy what is made in other regions famous for their black tea. The result is an original tea which is rooted in the authenticity of its terroir. Mr. Ong, our long time collaborator for Bao Zhong Tea, has crafted a unique tea that is as charming as his fragrant green oolongs. It is lively and refreshing and flows delightfully without a hint of brashness. The nose and attack reminds us of sweet violets and stone fruits with a delicate cane sugar foundation. It is smooth and silky with a long fresh aftertaste, much like high-mountain black teas. Made with leaves from one of our favourite fragrant cultivars – the Cui Yu T-13 or Jade cultivar, this is a tea that will attract not only black tea enthusiasts because of its distinctive character but also fragrant oolong fans for its accessibility, especially the ones that don’t usually fancy black teas! As with all Bao Zhong Teas, this is sunshine in a cup that comes at a time when many of us are in need of extra warmth for the soul, mind and body.
Style of tea | |
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Cultivar(s) Used | |
Picking Date | |
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Oxydation level | |
Baking Level | |
Terroir | |
Administrative Region | |
Garden Elevation |
Bao Zhong Tea has a long tradition in the Wenshan mountains near Taipei. We can trace its introduction to a man called Cheng Xi Wong who came from Quanzhou, just across the straight, in the province of Fujian. He produced a tea fashioned around Wuyi style tea, hence the long, curled full leaf appearance of the tea. His tea was further distinguished by the way he packed his tea to sell it. He used 2 sheets of paper and folded them to pack 150g of tea in a nice square shape and stamped them with the merchant’s name or cargo company that would export it. This is how this tea got to be named Bao Zhong Tea, which means paper wrapped or enveloped tea. Still, the most famous Bao Zhong tea comes from the same Wenshan area just outside Taipei where tea has a longstanding, 200 year old tradition.
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rudyhou (verified owner) –
Brief steeps (few seconds) in 90 degree Celsius water.
Liquor is clear with a light golden caramel in color.
Taste has an earthy sweetness the likes of sugar cane and light brown sugar in notes, long finish.
Mouthfeel is slightly sticky with no astringency nor bitterness in the aftertaste.
Wet leaves are dark brown in tone, giving off a light burnt-sugar in aroma.
Empty cup leaves a faint sugary smell, but doesn’t last long.
This tea withstands many infusions, but the flavor starts to mellow down by the 7th/8th infusion, thus a longer steep (1 minute) is desirable at this stage onwards.
I find an accompaniment of cashew nuts goes well with this tea.