Origin
Taiwan
Asia
Caffeine Level (mg/1g)
Description
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Description
Wen Shan Bao Zhong – Taiwanese Pouchong OolongWen Shan Bao Zhong (also spelled Pouchong) comes from the Wenshan tea area around Pinglin, in the green, mist-covered hills south-east of Taipei. It is one of Taiwan's classic oolongs and one of the lightest: oxidized only about 10 to 20 percent, so it sits right at the border between green tea and oolong. Unlike the tightly rolled balls of high-mountain oolong, Bao Zhong leaves are left long and loosely twisted. The name means "wrapped kind", after the old custom of wrapping the finished tea in paper. The dry leaf is deep jade green with a sweet floral scent; in the cup it opens into whole leaves and a pale golden-green liquor. Tasting Notes
Why You'll Love ItBao Zhong is the oolong to reach for when you want something fresh and aromatic rather than roasted. It is gentle enough for everyday drinking, forgiving to brew, and gives several infusions, each a little different from the last.
How to EnjoyBrew it gongfu style in a small teapot or gaiwan to follow the aroma through short, repeated steeps, or Western style in a large pot for a light, fragrant everyday cup. Drink it plain. It is lovely in the afternoon, with light pastries, fruit or steamed dishes, and makes a delicate cold brew in summer. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 011.5 tsp (3 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
- 0290°C (195°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
- 032–3 minGive it a momentLet the tea steep, then remove the leaves.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 011 tbsp (6 g)Scoop your leavesUse the amount shown for one glass over ice.
- 0290°C (195°F)240 mlBrew it hotPour hot water over the leaves.
- 033 minSteep, then strainRemove the leaves after brewing.
- 04Pour over iceCool things downPour over a glass full of ice.
- 011.5 tsp (3 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
- 02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
- 038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
- 04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipKeep the water just off the boil to protect the lilac aroma. The twisted leaves give 3-4 infusions; add 30 seconds each time. Gongfu style: 5 g per 100 ml, 30-45 second steeps.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
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