Qing Xin/Pinglin, Taiwan, Spring 2017
Asparagus, grassy, honey, floral, umami
Qingxin is one of the most widely used cultivars for teas including High Mountain oolong, black tea, Oriental Beauty, and Bao Zhong.
PInglin is well-known for its Bao Zhong. The quality of Bao Zhong is usually not affected by the altitude of the farm, while the altitude plays an important role in the quality of Taiwan high mountain teas. Most Bao Zhong teas are produced at a rather low altitude, and the tea artisan’s skills play the most important role in the quality of Bao Zhong.
The production of competition grade tea is involved with extra steps of stemming and screening process for leaves of great quality. The stemming process is manually done, and all other leaves and stems except for fresh leave are screened out during this process.
Bao Zhong teas are recommended to be consumed quickly once you open the package.
Recommended Brewing Instructions
• 120ml Gaiwan
• 4g leaves
• 194-212°F (90-100°C)
• 30+ sec
• can be steeped 4-5 times