This is a rare organic certified Huang Shan Bao Zhong Oolong of the highest grade - made in small artisanal batches.
Bao Zhong tea is processed with a minimum of rolling and drying, resulting in large, deep green leaves that have undergone only slight oxidation.
This tea is good for many steepings. Silky mouth-feel and long floral exotic finish.
One of our Artisan Reserve oolong teas, a line of small batch handmade teas from a craft handed down over generations. Hand selected for having all the hallmark qualities of the highest grades with noteable personality accents.
A stupendous artisan Pouchong Oolong. Rich and succulent, slightly sweet, long finish.
AKA Formosa Pouchong, Baozhong.
IMO Organic certified
2.0 oz Pouch - $17.00
4.0 oz Pouch - $28.90
Water: 200°F | Leaves: 2 teaspoons per 6 ounce cup | Infusion Time: 3-4 minutes. Add 30 seconds for each subsequent steep.
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time.
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Polyphenol in oolong tea is effective in controlling weight. It activates the enzyme that is responsible for dissolving triglycerides. Studies have confirmed that a 2-3 cup per day intake of oolong tea contributes to enhancing the function of fat metabolism and controlling obesity.
The history of tea in China is long and complex. The Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor.
Tea was first discovered by the Chinese Emperor Shennong in 2737 BC. It is said that the emperor liked his drinking water boiled before he drank it so it would be clean, so that is what his servants did. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling water for him to drink, and a dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) was born.
