Wenshan Baozhong is a type of oolong tea made in northern Taiwan. The tea typically is described as somewhere between green and oolong tea due to its very low oxidation level, but is usually associated with the latter. Fresh baozhong tea is known for its sharp floral notes, but what is an aged baozhong tea like?
Aged for almost 40 years, this aged Baozhong tea performs well in multiple aspects such as flavour, texture, and aftertaste. It carries a much darker, richer flavour, with earthy and spice notes dominating the flavour profile of this tea. It is a worlds away from a fresh Baozhong, aging for decades and building up a unique flavour when this unique tea is steeped.
- Harvest Year: 1985
- Origin: Yuguang Village, Pinglin District, New Taipei City, Taiwan (台灣，新北市，坪林區，漁光里)
- Varietal: Likely Qing Xin (青心)*
- Elevation: 500-700m
- Source: Directly from Farmer
- Organic?: No
* While it is most likely that Qing Xin varietal tea plants were used for this tea, we can't be 100% sure as the information has been lost to time. Tea farmers back then also didn't really record down information about cultivars or varietals used as well.
- Leaf-to-water ratio: 7-8g/100ml
- Temperature: Boiling (100°C/212°F)
- Steeping time: 30s, +15s for each subsequent steep
- Not recommended for western brewing
- Not recommended for grandpa-style brewing
Don't know anything about these brewing styles? Fret not! Read our "How to Brew Chinese Tea" article here!
* Ultimately, experiment with the different parameters to find what works for you. If you think it's too bitter, reduce the temperature. If it's too strong, reduce the number of leaves used. This is just a guide with rough parameters to get you started.
Trying out the farmer's Pinglin teas
The farmer's tea factory
The farmer's tea farm