Wenshan Bao Zhong Wulong Cha (Wenshan Bao Zhang Oolong Tea)
Wong One Dashi
Taiwan was rocked by bad weather in September as typhoon Megi struck the island. Tea gardens in the eastern part of the country were hit particularly hard and Mr. Wong’s winter tea production is off by about 30% in volume, The harvest this winter also is very late. This year’s winter tea was harvested at the end of November.
On the other hand, quality is very good. The twisted dry leaf is a dark green and brews up into a clear yellow green liquor. On the nose one finds classic floral notes of gardenias. The tea is smooth and slightly sweet with a noticeable buttery toast finish.
Grower: Wong One Dashi
Cultivar: Qing Xin a.k.a. Oolong
Region: Pinglin, New Taipei City
Harvest: Winter 2016
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 25 seconds and then increase with each subsequent steep.
For an 8 oz cup use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 195°F (90° C) over the leaves and steep for approximately 60 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.