O-TW-034

Baozhong (Pouchong)

文山包種

Lightly oxidised twisted oolong, from New Taipei, Taiwan.

Oolong tea

Baozhong (Pouchong) is strongest on aroma intensity, floral and smoothness. Typical tasting words: lilac, jasmine, sweet pea, cream. Originating in northern Taiwan's Wenshan district, Baozhong is named after the paper packages ('bao') in which it was historically wrapped. Treasured in northern Taiwan for its floral lift and green freshness, often consumed as a daily spring refresher.

Also known as Pouchong, Bao Zhong and Wen Shan Bao Zhong.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami2brightness3body2smoothness4aroma intensity5finish length3

Flavour families, 0 to 5

floral5fruity2vegetal2marine0nutty1toasty0malty0honey1spicy0woody0earthy0smoky0creamy2citrus1stone fruit2tropical0cocoa0caramel0

Facts

Origin: New Taipei, Taiwan
Plant: Camellia sinensis var. sinensis, Qing Xin
Harvest: spring (April)
Elevation: mid
Oxidation: 12 to 20%
Roast: unroasted
Leaf: twisted
Price band: mid-range
Availability: common
Ageing: not for ageing
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: solar withering, then indoor withering, then light tossing, then panning, then rolling, then drying.

Caffeine

A cup of Baozhong (Pouchong) carries a typical estimate of 35 mg of caffeine, within a range of 25 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 2.5 min, 3 min
Gongfu, 100 ml	5 g	85 to 90 °C	Rinse, then 20 s, 25 s, 30 s, 40 s, 60 s, 90 s
Cold brew, 250 ml	2.5 g	Fridge	6 to 10 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
relaxing
study_focus
hot_weather

Pairs with sushi, salads and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.