A very light, almost green, oolong; which is probably what makes it one of my favorites. Still, care must be taken when infusing this tea. There are many ways to make a good cup; I prefer 85-90 degrees for a minute fifteen after quickly washing the leaves first. Sweet and a little flowery in taste, the golden infusion makes a good session oolong. Not as heady as Tung Ting or as grounding as the roasted oolongs, nor as creamy as a true green, Bao Zhong (or Pao Chung) is more of a weekly tea for me.
Preparation
People who liked this
Comments
Why do you wash the leaves? Do you do that for all teas or just this one?
It “wakes up” the leaves. Oolongs and pu-erhs particularly are often so densely rolled, pressed, or dried that the flavor of the leaves is locked up and only comes out after the first infusion. To help make the first infusion more delicious, pour very hot water over your leaves, allow to rest for 5-10 seconds, and then pour it out. After washing/rinsing the leaves in this way, take a whiff of the tea leaves and you’ll notice that the aromas are starting to come out! :-)
Oh cool. I am going to make some oolong in a little while so I will try it.
Why do you wash the leaves? Do you do that for all teas or just this one?
It “wakes up” the leaves. Oolongs and pu-erhs particularly are often so densely rolled, pressed, or dried that the flavor of the leaves is locked up and only comes out after the first infusion. To help make the first infusion more delicious, pour very hot water over your leaves, allow to rest for 5-10 seconds, and then pour it out. After washing/rinsing the leaves in this way, take a whiff of the tea leaves and you’ll notice that the aromas are starting to come out! :-)
Oh cool. I am going to make some oolong in a little while so I will try it.