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Our 2009 Imperial Bao Zhong (known as "Pouchong" in the West) is a deliciously floral green oolong, one of Taiwan's acknowledged classics. This year's edition is characteristically soft and extravagantly floral, with silky mouth-feel and a potent, lingering aftertaste. A forgiving tea that's easy to brew, Imperial Bao Zhong is a favorite among those who love fine Taiwanese oolongs.
PREPARATION: Imperial Bao Zhong may be prepared in either an yi xing pot or a gaiwan. Place 3-5 grams of leaf in the prewarmed vessel and quickly flush with hot water. Be sure to appreciate the rich aroma of the damp leaves, then cover with 90-95°C (194-205°F) water and steep 2-3 minutes. Lower water temperature yields more floral notes, while hotter water offers more intensity. |
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