One hour drive away from the bustling city of Taipei, there’s Pinglin, a village famous for its Baozhong production. Baozhong is also named Pouchong, which literally means “wrapped”, referring to the traditional way of wrapping the leaves in paper after the drying process. The Baozhong we selected for you is made by Aka, who works together with his brother and parents in their family-owned farm.
The Baozhong leaves are blended with unopened night- blooming jasmin flowers. During night these flowers open and release their aroma into the tea leaves. The next morning the flowers are removed. This process is repeated 3 nights in a row, giving the Baozhong tea, the intense sweet, jasmine flavor.
Definitely try a cold brewed Jasmine Baozhong. You’ll be surprised.
You can infuse the same leaves up to 3 times (within 24 hours) !
Served at its best: Hot brew: 3,5 gram / 300 ml water / 3 min / 80°-85°