This beautiful example of an organic Bao Zhong oolong tea (also known as Pao Zhong) is uniquely grown and manufactured in the Huang Shan area of the Anhui Provence of China. Made according to the traditional methods of the Wen Shan area of northern Taiwan, this tea is manufactured by an award-winning Taiwanese Tea Master on a small family farm. Using the Jin Xuan varietal instead of the traditionally-used Cing Xin varietal, this organic loose leaf tea breaks the traditional definition of what we expect from an organic Chinese tea and, similarly, what we expect from a Taiwanese Bao Zhong oolong. Its long, green, lightly twisted, and lightly oxidized leaves produce a beautiful aroma of buttered greens and pronounced wildflowers. Smooth and lightly creamy, this organic oolong has very little astringency in the cup and ends with a lingering dry floral finish with a hint of almond. Exquisite!
Ingredients: organic Chinese oolong tea
Serving Size: one rounded tablespoon (1.25) per 8 oz cup of water
Aubrey Says: A truly floral oolong tea with outstanding wildflower qualities.
Jeremy Says: Just like our Dong Ding oolong, this particular oolong is VERY difficult to find USDA certified organic – we are delighted to add this rare gem to our catalog!
Posted by Eric on 16th Oct 2016
Excellent tea! I have tried a few different Bao Zhongs and while nice, I never felt the need to make it a part of my tea collection...until I tried this one.
It has the straight forward freshness of a green tea while flirting with the deeper complexity of an oolong.
For me, this is a perfect morning tea when I want something refreshing but with a little more savory character than a green tea.
Posted by Dave W. on 23rd Aug 2015
This oolong has a very delicate, mildly sweet taste. A longer steep will bring out a slight astringency, which I think actually compliments the sweetness. The aroma in the empty cup is very floral, and I could also say fruity, like raspberry jam.
Posted by Melissa on 12th Apr 2015
Reminded me of a green tea. Very light and slightly floral flavor. I personally prefer a stronger oolong tea, but this wasn't bad. Still glad I was able to try it. :)
Posted by Blake on 20th May 2013
I really like floral oolongs so I decided to try this one. Both the infusion and liquor have a pleasing gardenia-daisy aroma with a classic leathery oolong undertone. It took me a while to figure out how to brew this one right though. Although I don't have a traditional Gungfu tea set, I followed similar brewing methods with a small (2 cup) ceramic teapot and it came out wonderful. I recommend using water at about 200 degrees and steeping for only 30 seconds. This allows for the richest floral aroma and more infusions.
Posted by Lauren on 19th Feb 2013
This is the first oolong I've ever tried, and I definitely enjoyed it. It definitely has a floral taste to it, with a lingering creaminess that is delicious. Be sure to use the recommended 1 TBSP - the first cup I made with only 1 tsp and the flavor was unpleasantly earthy.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one rounded tablespoon (1.25) per 8 oz cup of water
Water temperature: use water that has been heated until the first bubbles begin to rise from the bottom of the pot (195° F)
Steeping time: 4-7 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
In China, tea is often brewed using the meditative Gong Fu method. This very formal, ritualized approach to tea preparation dates back to the Ming dynasty (1368-1644 AD). The term "Gong Fu" refers to skill gained through practice - expertise derived not from learning but experience. While the term "Gong Fu" could signify the serious practice of any art form, such as the martial art of related name (Kung Fu), Gong Fu Cha refers to the elaborate preparation of tea using miniature Yixing pots and cups. Yixing teaware is named for the purple clay it is made from, which hails from Yixing in China's Jiangsu province. Everything in Gong Fu service is small and delicate, placing emphasis on the elegance of the tea. Oolongs are the preferred tea in the Gong Fu ritual; they are steeped multiple times to highlight the evolution of taste as the leaves unfurl.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.