Sijichun Baozhong

Sijichun Baozhong

In the tea-growing region of Mingjian, very rich and full-bodied teas are usually produced. This Baozhong deviates somewhat from this norm and comes across as rather green. Baozhong is actually just another term for Wulong and the very slightly oxidised processing today often has little to do with traditional Wulong tea and is therefore mostly called Baozhong in Taiwan to distinguish it from Dongding and Gaoshan teas. However, Mingjian is a very interesting cultivation area, firstly because it has quite a wide variety of varieties and secondly because the processing method actually follows the tradition in Wuyishan in China.

In addition, the soil and climate conditions are very good for tea cultivation. With a little luck, you can still find very good and traditionally processed Wulong teas there today.

This Baozhong was harvested and processed in spring. Due to the very traditional processing, the tea has a slight degree of oxidation. The ingredients have changed during processing to its typical varietal character. Even after years, the infusion remains brightly shimmering and retains the fresh and floral aroma which undoubtedly delicately reminds one of the scent of orchids. Due to the twisted processing, the tea is already very present from the first infusion and remains stable over several infusions. When you ponder the aromatic reverberation of the tea in your mouth in meditative silence, you wonder why teas like this are not produced more often….

Harvest: Spring 2022
Aroma: Fullbodied with notes of orchids
Oxidation: Approx. 40%
Roasting: Light
Varietal: Sijichun
Terroir: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.