Sparkle, premium Taiwanese oolong tea, baozhong, 文山包種茶 (Golden Sparkle, 25g tea jar)

Product Description :

An elegant tea with an aroma that reminds your of spring blossoms and pickled mango.
Light, airy and clean.
delicate · floral · pickled fruitLike an enlightening spatter of light dancing off the wall, Golden Sparkle is the name we gave this tea based on our impression.
It’s also what people normally know as Wenshan Baozhong.
There’s a saying about tea preference in Taiwan.
It goes like ‘Baozhong for the north, oolong for the south.
” Generally preferred by the north, this is a process that emphasizes on the refreshing floral notes in its aroma.
Baozhong mean to wrap seed.
This name came from how this tea used to be packaged, wrapped in paper and folded into a cube.
Some say the seed it refers to is the tea varietal ruanzhi, also referred to as Chin-shin-oolong (not to be confused with the broader term of tea style).
Wenshan Baozhong undergoes a lighter oxidation.
The oxidation level is usually between a green tea and the common oolong tea.
The origin of this style goes back to the Japanese Colonial Era.
A tea master called Jingshi Wei (魏靜時) invented this method to release the natural floral notes from the tea rather than going through the then popular method of scenting the tea with flowers.
The dried tea shows a inky dark green color, twisted tea leaves curl in the shape of a flying dragon.
Hot tea (western style)Flush 1 tea bag or 2.
5g tea with hot water before brewing.
Recommended water temperature: 195°FFirst brew: 150g water for 3 minsSeocnd brew: 150g water for 6 minsThird brew: 150g water for 15 minsHot tea (gongfu style)Recommended water temperature: 195°FRinse 6g of tea with hot water, discard rinse immediately.
First brew: 100g water for 40 secsSecond brew: 100g water for 40 secsThird brew: 100g water for 50 secsAdd 10 secs each time for additional brews, can yield 4 ~ 5 brewsIced tea:Place 1 tea bag or 2.
5g tea in 250g of cold water.
Store in the fridge for 12 hours.

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