Strip Leaf

Wénshān Bāozhǒng文山包种茶

Wénshān bāozhǒng chá

Origin: Táiwān (臺灣, Táiwān), Wénshān region (文山, Wénshān) — historical collec...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Wenshan Baozhong: Legendary Taiwanese oolong with a delicate floral aroma and elegant strip-style twist.

Tea cabinet

Brewing

Brewing Temperature: 85.000000 - 90.000000
Tea Amount: 5–6 g per 150 ml.
Teaware: Porcelain gaiwan or porcelain teapot. Yixing clay is also suitable — especially hongni (紅泥, hóng ní) and zhuni (朱泥, zhū ní) varieties. Traditional Taiwanese set i...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. Fresh, soft water with neutral pH is recommended.
Gongfu Water Temperature: 92.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese oolongs; lightly oxidized oolongs of northern Taiwan. Included in the official list of "Ten Famous Teas of Taiwan" (臺灣十大名茶, Táiwān Shí Dà M&#2...
Coordinates: Approximately 24°56′ N, 121°42′ E (center of Pinglin District).
Origin: Táiwān (臺灣, Táiwān), Wénshān region (文山, Wénshān) — historical collective name for tea districts encompassing: Pínglín District (坪林區, Píngl&#2...

Taste

Dry Leaf Appearance: Long (4–6 cm), tightly twisted strips of dark green color with light steel or olive tint. Compared to unroasted variant, leaves are darker and have more pronounced gloss.
Dry Leaf Aroma: Warm, multi-layered: at the base — floral foundation (orchid, gardenia), over which hang delicate notes of roasted grain, walnut and light caramel. When warming the vessel, hone...
Liquor Aroma: Warm notes of vanilla and roasted nut; in the cup the floral base returns with accents of honey and ripe peach. Characterized by long, softly fading aftertaste.
Liquor Color: Clear, light amber or golden-yellow (蜜黃色, mì huáng sè). With intensive roasting, transition to more saturated amber is possible.
Spent Leaves: Leaves unfold evenly, acquiring yellow-green color with brownish edges. Leaf blade is soft, integral.
Taste: Silky, without bitterness. First sip — floral and honey tones; in mid-palate — light oiliness; finish — creamy-almond, sweetish. Roasting adds caramel and nutty accents, not ove...

Details

Oxidation: 7.000000 - 15.000000
Leaf Shape: Strip
Oxidation Maximum: 15.000000
Oxidation Maximum Detail: 15
Cultivar: The main cultivar is Qīng Xīn Oolong (青心烏龍, Qīngxīn Wūlóng — "Green Heart Oolong"), locally called "Zhong-zi" (種仔, Zhǒng-zǐ — "Seedling" or &q...
Picking: Tea is harvested four times a year, however spring (春茶, chūnchá, late March — April) and winter (冬茶, dōngchá, October — November) harvests are considered the best in q...

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