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In area of Pinglin there are so many producers of tea. Nowadays, most of them make very green, light, stripe-shaped oolongs called Baozhong.

Only few makers still stand on more traditional path – they make darker, deeper oxidized oolongs, that are often more fruity than floral.

This kind of Baozhong is really unique, because it is produced using Rou Gui cultivar. Yes, the same kind of bush used in Wuyi mountain to produce yancha.

Currently less than five farmers around Pinglin grow Rou Gui cultivar.

Taste and aroma: strawberries, raspberries, cream, moss and interesting mineral vibe typical for Wuyi cultivars.

Liquor is light, juicy. Like juice from fresh grass.

Aftertaste is sweet and vibrant.

Excellent Baozhong!

Description

Origin: Pinglin, New Taipei City, Taiwan.
Harvest: Spring 2025
Tea cultivar: Rou Gui

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

Weight

14g, 30 g, 50 g, 100 g

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