Baozhong Oolong Tea is a high-mountain oolong produced in Sanming, Fujian Province, at an average elevation of 1100 meters.Co-developed with Taiwan in 1998, this tea is harvested around the Dragon Boat Festival, a time considered challenging for tea production. What makes it unique is the natural bite from small green leafhoppers (Jacobiasca formosana), which triggers a biochemical transformation in the leaves, releasing aromatic terpenoids that give the tea its signature floral-honey profile.
Baozhong tea is "younger sister" of Oriental Beauty oolong tea, also made from the Jin Xuan cultivar and picked entirely by hand, using a one bud and two leaves standard. It undergoes a multi-step process: sun withering, shade withering, repeated tossing (浪青), semi-fermenting (60–80%), fixation, a second fermentation, rolling, loosening, and drying. This yields a visually distinctive tea with curled strips and a five-color mix of red, yellow, white, green, and brown.
The brewed liquor is golden amber, with a mellow, clean, and honeyed flavor. Layers of fruit, flower, and gentle vegetal notes unfold over multiple infusions. The tea is smooth in texture and long-lasting in taste, known for its clarity and richness.
For hot brewing, use 6 grams of tea in a gaiwan or teapot with water at 95°C. Steep for 10 seconds for the first infusion, 15 seconds for the second, and gradually increase steeping time. For cold brew, place 3 grams in 330ml of mineral water and steep for 40 minutes to highlight the tea’s floral tone.
Baozhong tea is "younger sister" of Oriental Beauty oolong tea, also made from the Jin Xuan cultivar and picked entirely by hand, using a one bud and two leaves standard. It undergoes a multi-step process: sun withering, shade withering, repeated tossing (浪青), semi-fermenting (60–80%), fixation, a second fermentation, rolling, loosening, and drying. This yields a visually distinctive tea with curled strips and a five-color mix of red, yellow, white, green, and brown.
The brewed liquor is golden amber, with a mellow, clean, and honeyed flavor. Layers of fruit, flower, and gentle vegetal notes unfold over multiple infusions. The tea is smooth in texture and long-lasting in taste, known for its clarity and richness.
For hot brewing, use 6 grams of tea in a gaiwan or teapot with water at 95°C. Steep for 10 seconds for the first infusion, 15 seconds for the second, and gradually increase steeping time. For cold brew, place 3 grams in 330ml of mineral water and steep for 40 minutes to highlight the tea’s floral tone.