Baozhong Wu Yi Traditional Roast

,

Very rare and exclusive traditional-style, semi-wild, baozhong tea. Nowadays Baozhong oolong, or Pouchong, as it is sometimes called, is typically a very lightly oxidized, floral oolong with somewhere between 5%-15% oxidation. But Baozhong tea used to be the most popular Taiwanese tea and was often exported to Fujian, China, the birthplace of many Taiwanese who fled the Cultural Revolution and the birthplace of oolong tea in general, and home to the famous Wu Yi oolongs or Yancha “rock or cliff tea”. Why is this information important? For numerous reasons:

Scroll down to continue reading:

0,55 / g iva inc.

Out of stock

Very rare and exclusive traditional-style, semi-wild, baozhong tea. Nowadays Baozhong oolong, or Pouchong, as it is sometimes called, is typically a very lightly oxidized, floral oolong with somewhere between 5%-15% oxidation. But Baozhong tea used to be the most popular Taiwanese tea and was often exported to Fujian, China, the birthplace of many Taiwanese who fled the Cultural Revolution and the birthplace of oolong tea in general, and home to the famous Wu Yi oolongs or Yancha “rock or cliff tea”. Why is this information important? For numerous reasons:

1. A higher oxidation and a Wu Yi style slow wood charcoal roast are used to help ensure freshness when exporting tea. A roasted tea preserves freshness longer, and in fact improves over time as the roast settles in. This is a major reason why all oolong, not just Baozhong, was traditionally roasted. And this is why we’ve allowed this traditional Baozhong to rest for almost a year before offering it.

2. Today Pinglin and Wengshan are the most famous Baozhong producing areas where customers expect a lightly oxidized, floral tea like the ones winning the annual tea competitions. This tea, however, comes from Ms. Lin’s semi-wild natural farming gardens (no agro-chemicals) in the alpine high-elevation Lu Shan mountains, whereas Pinglin and Wenghan are both low-elevation.

3. The varietal itself is the Wu Yi varietal imported from Wu Yi generations ago, so just as there is a returning to the roots in terms of Baozhong technique, the variety itself is also true to these traditional roots.

4.This tea will shock you as it runs through a vast spectrum of notes unlike any other Baozhong. It starts out with the typical Wu Yi light roast notes, sweet and nutty, followed by sweet, mineral notes, followed by sweet, creamy notes before developing sweet, floral notes!

5. You are most likely to have never had a traditional Baozhong like this before unless you are Chinese or Taiwanese, a tea lover and over the age of 50.

Origin: Renai, Lu Shan, Nantou, Taiwan
Harvest: August 1, 2016:
Color of liquor: yellow
Aroma: cassia, roasted almonds, creamy, floral
Flavor: sweet potato, mineral, oily, refreshing
Temperature: 100º c
Steeping Time: 1min; 1,5min; 2min

Reviews

There are no reviews yet.

Be the first to review “Baozhong Wu Yi Traditional Roast”