Wenshan Baozhong
文山包種 · Pouchong
Oolong
Among oolongs, Baozhong is the one that is barely made at all.
The leaves are shaken to bruise their edges and then only twisted into loose strips. They are never rolled into balls, so oxidation stops early and the tea leans back toward green. It is half a step from not being an oolong.
The name means the wrapped kind. A Fujian merchant once folded each batch into a paper square to hold the smell in, and stamped his name on the outside. The paper is long gone. The smell is still there. Lilac and fresh rain, arriving without announcing itself.
- lilac
- floral
- smooth
- Origin
- Pinglin, New Taipei
- Water
- 90°C / 194°F
- Ratio
- 4.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Taiwan core canon
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~4.5g of tea
The session
6 infusions, about 3m 50s of total contact time.
- Steep 120sA flower somewhere, not yet named.
- Steep 225sThe lilac steps forward.
- Steep 335sFlorals soften into fresh butter.
- Steep 440sSweetness rises as the flowers thin.
- Steep 550sThe rain returns, light and clean.
- Steep 61mOnly sweet water remembers the flower.
Also sold as
Bao Zhong, Baozhong, Wenshan, Pao Chung
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.