Baozhong oolongs are part of a long tradition of Taiwanese tea processing. Grown in Pinglin county in Northern Taiwan, sprouted leaves are picked and lightly oxidize in the sun for a few hours. The leaves are then gently rolled sideways while lightly roasted. The leaves are often wrapped in paper before roasting. The result is a lightly oxidized tea, with a smooth, buttery flavor and sweet floral aroma.
This Baozhong comes from a farmer who has been making teas for over thirty years from tea trees that are now 15-20 years old.
Brewing Suggestion: Brew 1 tsp per 8 oz of water at 180°F for 3-4 minutes. 3-4 infusions.