2020 batch is really outstanding.

Summer treat for hot days from well know Pinglin area. Made in the natural garden with almost 100 year history. It’s a first “modern” version of Baozhong oolong in our humble offer. Strong and healthy leaves of Qing Xin bush show nice signs of oxidation (brown-reddish edges of leaves) and bring highly aromatic liquor. First infusions are full of grassy and orchid notes – slightly similar that you can find in Tieguanyin oolong and high mountain Taiwanese oolong. Later infusions go into more fruity side of tea – with pleasant notes of pineapple and grapes(especially in the aftertaste). Some dryness and astringency is also here when you infuse it for longer time.



Origin: Pinglin, New Taipei City, Taiwan.
Harvest: May 2020
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


150g vacuum pack, 30 g, 10 g, 50 g, 100 g


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