Wen Shan Bao Zhong (oolong tea)

Wen Shan Bao Zhong Oolong

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May 2015. Spectacular spring batch I acquired upon my visit to Pinglin this year. Very, very limited. Less than a kilo was available. I got what I could as I knew this was a great lot. You could smell it from 50 feet away and it was incredibly vibrant.

The tea was too fresh too enjoy more than a sip at a time when I got it as it had been processed the day before. It has settled down nicely and is ready for you!

All the hallmarks of a classic bao zhong. Great leaf structure, complex aromatics, crisp, refreshing, and a superb mouth feel. Holds up to many steeps.

Only a few pouches remain. Get it while you can.

Pesticide-Free from protected area, Chin Shin Oolong cultivar


Water: 195°F | Leaves: 1.5 -2 teaspoons per 6 ounce cup | Infusion Time: 2 minutes. Second steep, 30 seconds, increasing a few seconds each subsequent steep.

Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil 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 re-steeped 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.
Jade Oolong is named for its jade green brew color. This tea typically leans towards being less fermented than most oolong teas, usually between 10%-20% oxidized. The edges of this tea, much like the Sechong Oolong, tend to be browned, which indicated slight oxidation. Jade Oolong tends to be floral, light, slightly sweet, an overall very unique tea.

Jade Oolong is not picked during the first flush due to the rough treatment of the oolong production process. The leaves are allowed to mature slightly, and are picked from mid spring until late summer. Usually, three leaves are picked, however, for the Jade Oolong, five leaf clusters are picked and rolled, much in the style of the gunpowder tea, which results in a piece of stem in the finished tea.

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