Named “Wrapped Kind” after the traditional packaging method, this tea is crafted from greener oolongs but is oxidized slightly longer. This careful process shifts its flavor profile from purely vegetal to a perfect balance of vegetal, floral, and fruity notes. Known as Wenshan Baozhong or Pouchong, this tea stands out as one of the few Taiwanese oolongs not ball-rolled, making it ideal for aging. Aging oolong tea is an art, and this variety excels in developing complexity over time. Versatile and refreshing, it’s also an excellent choice for cold brewing.
Brewing Tips
Get the best flavor with these guidelines, but feel free to adjust to your preference:
Tea: 5g per 100ml of water
Temperature: 90°C (195°F)
First Steep: 15-20 seconds
Subsequent Steeps: Add 5-10 seconds for each re-steep
Dry Leaf: Twisted and wiry whole leaves, dark olive green.
Wet Leaf: Partially unfurls with lightly bruised edges.
Liquor: Daffodil color with a yellow hue.
Aroma
Dry Leaf: Notes of melon, ripe pear, and pastry.
Wet Leaf: Aromas of lilac and orange blossom.
Empty Cup: Hints of dandelion.
Flavor
Taste: Buttered spinach and almond.
Aftertaste: Garden peas.
Mouthfeel: Juicy, silky, with medium astringency.
Tea cultivar: Qing Xin Oolong (青心烏龍）
Appearance: Stripe shape, The ones produced in Taiwan usually have branches and stems.
Kneading: Heavy kneading
Oxidation: 10-20%
Roasting: None
Caffeine: Medium-Low
Location: Sanxia, New Taipei City, Taiwan
Altitude: 400-600m
Tasting: Peach, rust and nectar aroma. mellow, slightly astringent with sweetness, and has a pure and weak fruity sour taste. It is better to have a fragrant, sweet and aftertaste after repeated brewing.
Tea Soup:From orange-red to brown-red, the soup is bright and clear, with a rich and mellow taste, slightly astringent and sweet, and has an obvious weak fruity sour taste.
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