Wenshan Bao Zhong Wulong Cha (Wenshan Bao Zhong Oolong Tea)
Wang Han Yang
Spring 2017 was cool and as such the tea harvest was delayed. The quality, however, is very, very good. The twisted dry leaf is a dark green and brews up into a clear deep yellow green liquor. On the nose one finds classic floral notes of gardenias and orchids. The tea is smooth and slightly sweet in the mouth. The light roasting gives a noticeable buttery toast finish.
Grower: Wang Han Yang
Cultivar: Qing Xin a.k.a. Oolong
Region: Pinglin, New Taipei City
Harvest: April 25, 2017
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 195°F. Steep for 20 – 25 seconds and then increase with each subsequent steep.
For an 8 oz. cup use 3-5 grams of tea leaf, about a heaping teaspoon. Pour water at 195°F (90° C) over the leaves and steep for approximately 50 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.