Wulong Tea Taiwan
favourite Patrice Demers's

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.

  • Cultivar: Qing Xing
  • Producer: M. Fu
  • Altitude: 400m
  • Date of harvest: December 11, 2022
Try this tea first
Gong fu cha technique
balance Quantity / 150ml of water
3
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
30 - 45 sec
lined-clock Infusion length 2
20 - 30 sec
lined-clock Infusion length 3
30 - 45 sec
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock 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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