Description
Origin: Pinglin, New Taipei City, Taiwan.
Harvest: May 2024
Tea cultivar: Hong Xin Yin Zhi
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!
Terrance H. (verified owner) –
In the past 3 years I’ve had a masterclass in Taiwan baozhongs from various regions inside Taiwan. Baozhong is one of my favorite teas and I know what I like best about them. This tea gives you a lovely crisp cucumber note, with a fresh minty breeze. Watermelon rind nad bright florals are to be found as well. It is quite unique among the baozhong I’ve had previously. The texture was the star of the show though. It was grippy which made the flavor linger on your gums. I can still taste it now. A baozhong that should not be missed!!