It’s not first aged Baozhong in TheTea history. But the first one with so clean and dry storage. Traditionally made Baozong oolong stored for 20 years in the farmer’s house near Pinglin. Warmed leaves of this powerful oolong smell similar to aged yancha – you will find here wood, camphor and hard to describe medicinal flavours.

Storage aroma is very gentle. From the first infusions you can enjoy strong salivating effect.

Tea is mineral, camphor like with warm notes of wood and nuts and autumn leaves. Further infusions are bringing notes typical for Baozhong – honey sweetness and flowers (but here decaying flowers).

Aftertaste: amazing – long and sweet. Tasting this tea is a real journey.

Origin: Pinglin, New Taipei City, Taiwan.
Harvest: 1999
Tea cultivar Qing Xin oolong


Temperature of water and amount of leaves: 100 C 5-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


14g, 30 g, 10 g, 50 g, 100 g


  1. alekseikurtshanov (verified owner)

    I have nothing to add to the description because it fully describes this tea. A complex tea with a very long mineral aftertaste turning into sweetness. I ordered more because I liked it very very much. Thank you TheTea, for giving me a chance to taste this unique tea.

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