November 24, 2022
Pinglin Bao Zhong
Try this tea first
Product code:
CSTW-17
Situated in the north of the island of Taiwan, to the south of the capital, the town of Pinglin remains true to the traditional Wulong style of "Bao Zhong" with the leaves rolled lengthways into twists and sorted by hand one by one to create uniformity between them.
Velvety and slightly saline, the liquor is vegetal (spinach) enhanced with accents of tomatoes and spices.
The evolution of flavours and mouthfeel is dynamic with a persistent finish refined with citrus (clementine) and flowers.
Try this tea first
Gong fu cha technique
Quantity / 150ml of water
3
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length 1
30 - 45 sec
Infusion length 2
20 - 30 sec
Infusion length 3
30 - 45 sec
Teapot method
Quantity / 250ml of water
1.5
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length
4 - 5 min
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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