We don't know when or if this item will be available.
“Sipdown. Finished this today at work. Solid tea that works well at higher temperatures. I wasn’t quite sure how to describe the flavor. It’s thick and smooth with not a lot of individual notes...” Read full tasting note
“Just finished sipping down my sample of this tea today. After green tea, the spring harvest of baozhong is my most anticipated release of the season. I love the heady florals and delicate...” Read full tasting note
We had a very hard time naming this tea as the taste and style is so unique. Somewhere between a white and light oolong tea, it was produced in an out of the way corner of Pinglin by a family that has been growing tea organically in that area for generations. This tea has a depth and flavor that is full of history. Originally agrochemical free because the family couldn’t afford added chemicals, they moved to organic certification without trouble many years ago and struggled with it for years before finding their niche as the organic market grew in Taiwan. The tea processing is still guided by a 80+ year old grandfather. When we visited this spring he was out cutting weeds.
The taste of this tea is somewhere between a milky boazhong and a floral white tea with some of the clearest, brightest liquor we have ever seen in a boazhong. Because of the slow, traditional processing style all the buttery, floral, fragrant notes of this style of tea are in full clear force, especially the full thick milky mouthfeel so famous with the Jinxuan cultivar. It truly is a taste of history!
This year the price for this tea is a little higher than usual as the weather was terrible this spring. The farm was only able to produce about one quarter of the usual harvest. Although the price was higher than usual, the tea is of very high quality this year. We still bought tea to support our partner farm at the higher cost. We hope you don’t mind.
Elevation: 300-500m
Status: Certified Organic
Cultivar: Jinxuan
Season: Spring 2019
Method: Hand picked, processed on site, very small batch
Oxidation: 5%
Region: Pinglin, New Taipei City
Recommend Brewing Style: 3-5g per 100ml, ~95C water, 30, 45, 1 min then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.
Western Style Brewing: 3-5g per cup, ~95C water, 1-2 minutes, lasts 3-4 steeps
Company description not available.
Mr. Chen’s Heritage Wenshan Bao Zhong Spring Tea, Lot 860
Taiwan Tea CraftsMr. Chen's Heritage Wenshan Bao Zhong Winter Tea, Lot 881
Taiwan Tea CraftsMr. Chen's Heritage Wenshan Bao Zhong Spring Tea, Lot 1024
Taiwan Tea CraftsMr. Chen's Heritage Wenshan Bao Zhong Spring Tea, Lot 929
Taiwan Tea CraftsBaoZhong
The Mountain Tea coBaozhong
Drink Tea CoSipdown. Finished this today at work. Solid tea that works well at higher temperatures.
I wasn’t quite sure how to describe the flavor. It’s thick and smooth with not a lot of individual notes to pick out. LuckyMe ’s review calls it soupy and brothy and I agree. Some very light vegetal notes and a little bit of floral in the aftertaste.
Flavors: Broth, Floral, Vegetal
Just finished sipping down my sample of this tea today. After green tea, the spring harvest of baozhong is my most anticipated release of the season. I love the heady florals and delicate sweetness of this tea. However locating some was a bit challenging this year as its been short on supply. Fortunately I was able to snag a few different varieties from Mountain Stream Teas.
This Heritage Baozhong is supposed to be an old school style of Baozhong that’s described as tasting somewhere between a milky baozhong and floral white tea with a thick mouthfeel. Taiwan Tea Crafts which sells its own Heritage Baozhong notes that traditionally, Baozhong processed in this style is slightly more oxidized and has rounder, more complex flavor.
I found these descriptors to be generally accurate. This was a buttery, mineral-y tea with an interesting interplay between sweet floral aromas and soupy/brothy flavors. The tea liquor feels full and viscous in the mouth and leaves behind a flowery aftertaste that lingers for a while. I got notes of lemongrass, lilacs, and honeysuckle. Underlying all this is a milkiness imparted by its Jin Xuan cultivar.
This was a pretty robust baozhong compared to the more delicate ones I’m used to. It not only holds up well to hotter water but rather demands it. My usual 185-190 F brewing temperature for baozhong didn’t cut it here. And it didn’t do well cold brewed either. Best results came from following Mountain Stream Teas directions using just under boiling water.
Flavors: Broth, Flowers, Honeysuckle, Lemongrass, Nectar, Vegetal
