Wulong Tea
Taiwan

Pinglin Bao Zhong

Product code: CSTW-17
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Situated in the north of the island, to the south of the capital, the town of Pinglin remains true to the traditional style of "Bao Zhong" with the leaves rolled lengthways into twists. 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: November 15, 2019
Gong Fu Cha technique
balance Quantity / 250ml 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 To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal