By popular demand we have created an enticing, simple and luxurious flavored oolong. We have simply taken our stunning Bao Zhong and added essence of sweet, young coconut. The result is creamy smooth, silky sweet, with a long round finish.
Traditionalists would herald this move as blasphemous! Well, to be true, I shuddered when faced with the prospect of flavoring such an already great tea.
But I like to not only try, but create, new tastes. So, we did it. And the coconut freaks that we are, as well as known oolong fanatics, we could hardly resist the temptation.
So add another coconut tea to our list! We hope you love it as much as we do.
The base tea is 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.
Long twisted, lightly oxidized oolong with distinct floral notes and a long, sweet finish.
AKA Formosa Pouchong, Baozhong, Coconut Pouchong
1.9 oz Pouch - $21.95
2 x 1.9 Pouch - $39.51
Water: 185-190°F | Leaves: 2 teaspoons per 12 ounce cup | Infusion Time: 3 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 may be 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.
Only tea grown in Ping Ling county in Northern Taiwan and processed in a specific style can be considered pure Bao Zhong. Bao Zhong is harvested during spring (March – April) and winter (October – November). After the tea leaves have sprouted, they are plucked and left to dry in the sun for a few hours to reduce moisture. Then the leaves are delicately rolled sideways while being roasted to minimize the oxidation and allow the leaves to maintain a vibrant, green color. Traditional techniques such as hand processing and wrapping the leaves in paper before roasting are still used today.