Smooth, organic and significantly roasted Baozhong from Ming Jian made from so-called Wuyi cultivar with Fujian origin.

Leaves are not rolled – you can see they are similar to classic Baozhong and Yancha.

Taste and aroma: frankincense, some herbs, roasted cereals, nuts, honey and dried red fruits.

Not bitter, not astringent – excellent light bodied daily drinker from organic farming!

Excellent tea for quiet, calm evening. 

Please note: this tea is very very smooth! It requires some attention to enjoy its personality.



Origin:  Ming Jian, Nantou county, Taiwan,

Harvest: Spring 2020

Cultivar/Tree Variety:  Wuyi

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 second. We suggest to increase brewing time for 10-20 seconds in each next brewing.

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water.

Additional information


30 g, 50 g, 100 g


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