Studio pack
Wénshān Bāozhǒng
Golden cup
Brewing profile
Origin notes
Tea origin
Taiwan Oolong
Wénshān Bāozhǒng文山包种茶
Wénshān bāozhǒng chá
- Origin
- CN
- Tea type
- Taiwan Oolong
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
SKU · WENSHAN-BAOZHONG-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- CN
- Tea type
- Taiwan Oolong
- SKU
- WENSHAN-BAOZHONG-CHA-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- ༩༠–༩༥°C། གསར་པ་དང་། མཉེན་པོ། pH ཁ་མོ་ཡོད་པའི་ཆུ་བཟང་།
- Tea amount
- 5–6 g per 150 ml.
- Teaware
- Porcelain gaiwan or porcelain teapot. Yixing clay is also suitable — especially hongni (紅泥, hóng ní) and zhuni (朱泥, zhū ní) varieties. Traditional Taiwanese set i...
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
Origin
- Tea type
- Oolong
- Alt Names
- Pouchong / Paochung — English transliteration variants; in colloquial speech in Taiwan sometimes "清茶" (Qīngchá, "pure tea").
Taste
- Dry Leaf Appearance
- Long (4–6 cm), tightly twisted strips of dark green color with light steel or olive tint. Compared to unroasted variant, leaves are darker and have more pronounced gloss.
- Dry Leaf Aroma
- Warm, multi-layered: at the base — floral foundation (orchid, gardenia), over which hang delicate notes of roasted grain, walnut and light caramel. When warming the vessel, hone...
- Liquor Aroma
- Warm notes of vanilla and roasted nut; in the cup the floral base returns with accents of honey and ripe peach. Characterized by long, softly fading aftertaste.
- Liquor Color
- Clear, light amber or golden-yellow (蜜黃色, mì huáng sè). With intensive roasting, transition to more saturated amber is possible.
- Spent Leaves
- Leaves unfold evenly, acquiring yellow-green color with brownish edges. Leaf blade is soft, integral.
- Sensory Source Descriptor H Intensity
- 2
Details
- Alkaloids
- Caffeine — about 15–25 mg per cup (150 ml) with standard brewing, somewhat lower than green and red teas (black tea). Trace amounts of theobromine and theophylline are present.
- Minerals
- Potassium, magnesium, manganese, fluorine, zinc, calcium. Mineral composition is determined by mountain soils of northern Taiwan and gives liquor characteristic mineral accents.
- Vitamins
- Vitamins C, B₁, B₂, B₆, PP (nicotinic acid); small amount of vitamin E.
- Early harvest months
- 4, 11
- Late harvest months
- 5, 12
- Peak harvest months
- 4, 11
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