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Product description
"fragrance (香), richness (濃), mellowness (醇), rhyme (韻), and beauty (美)" is a traditional saying in Taiwan to describe the five main characters of the famous Paochong (包種) tea, also known as Baozhong tea.
Our 2025 Gold Prized Paochong tea features a delicate aroma of lotus leaves and wild ginger flowers, accompanied by a cooling sensation in the mouth. This very high quality Pouchong is characterized not only by its floral scent from the leaves and buttery sweet fragrance from the bottom of the lid, but also by its impressive smoothness, rich umami flavour, and mellowness - for me, it is just like having a marshmallow (texture) in my mouth.
Tea Information
Oxidation: 10-25%
Roasting: no
Aftertaste: light
Cultivar: Chin-Shin oolong
Year / Season: 2025 Spring
Origin: PingLin, Wen Shan, Taiwan
Competition: Gold prized.
Different batches has slightly different profile and tastes.
2024 Batch 0272 with a thicker and very smooth month feel, slight fruity aftertaste.
2024 Batch 0130 has sweeter/honey-sweet fragrance and lighter-bodied.
2024 Batch 0257 is a golden prize winner with cleaner floral profile of orchid, sweeter notes and more balanced mellowness.
2025 Batch 0090 is a golden prize winner with refreshing lotus leaves, ginger flowers notes, very smooth, mellow and a cooling sensation for some people.Flavour Profile
Aroma: orchid, floral, lily flower, bright
Mouthfeel: smooth, buttery, refreshing
How to Brew
Gong Fu Cha:
5g / 100ml , 90-95°C, white porcelain gaiwan.
First steep 40 sec, add 10 secs each steep.
Teapot:
Tea / water ratio 1:75, 90°C, brew for 5 mins.
Behind the Tea
Its unique name, which translates to "the wrapped kind," is derived from the traditional method of wrapping the tea leaves in paper during processing.
Pouchong tea has its origins in the Pinglin District of New Taipei City, Taiwan, although it is also grown in other parts of Taiwan and Fujian Province in China. The tea's history dates back to the late 19th century, during the Qing Dynasty.
In its early days, Pouchong tea was often scented with flowers such as jasmine or magnolia to enhance its natural floral aroma. Over time, the practice of scenting Pouchong tea with flowers has become less common. Advances in tea cultivation and processing techniques have enabled farmers to naturally enhance the tea's inherent floral qualities without the need for additional scenting. Today, Pouchong tea is prized for its delicate, natural floral aroma and fresh, mild taste, which are achieved through careful cultivation and processing rather than the addition of external floral scents.
Product description
"fragrance (香), richness (濃), mellowness (醇), rhyme (韻), and beauty (美)" is a traditional saying in Taiwan to describe the five main characters of the famous Paochong (包種) tea, also known as Baozhong tea.
Our 2025 Gold Prized Paochong tea features a delicate aroma of lotus leaves and wild ginger flowers, accompanied by a cooling sensation in the mouth. This very high quality Pouchong is characterized not only by its floral scent from the leaves and buttery sweet fragrance from the bottom of the lid, but also by its impressive smoothness, rich umami flavour, and mellowness - for me, it is just like having a marshmallow (texture) in my mouth.
Tea Information
Oxidation: 10-25%
Roasting: no
Aftertaste: light
Cultivar: Chin-Shin oolong
Year / Season: 2025 Spring
Origin: PingLin, Wen Shan, Taiwan
Competition: Gold prized.
Different batches has slightly different profile and tastes.
2024 Batch 0272 with a thicker and very smooth month feel, slight fruity aftertaste.
2024 Batch 0130 has sweeter/honey-sweet fragrance and lighter-bodied.
2024 Batch 0257 is a golden prize winner with cleaner floral profile of orchid, sweeter notes and more balanced mellowness.
2025 Batch 0090 is a golden prize winner with refreshing lotus leaves, ginger flowers notes, very smooth, mellow and a cooling sensation for some people.
Flavour Profile
Aroma: orchid, floral, lily flower, bright
Mouthfeel: smooth, buttery, refreshing
How to Brew
Gong Fu Cha:
5g / 100ml , 90-95°C, white porcelain gaiwan.
First steep 40 sec, add 10 secs each steep.
Teapot:
Tea / water ratio 1:75, 90°C, brew for 5 mins.
Behind the Tea
Its unique name, which translates to "the wrapped kind," is derived from the traditional method of wrapping the tea leaves in paper during processing.
Pouchong tea has its origins in the Pinglin District of New Taipei City, Taiwan, although it is also grown in other parts of Taiwan and Fujian Province in China. The tea's history dates back to the late 19th century, during the Qing Dynasty.
In its early days, Pouchong tea was often scented with flowers such as jasmine or magnolia to enhance its natural floral aroma. Over time, the practice of scenting Pouchong tea with flowers has become less common. Advances in tea cultivation and processing techniques have enabled farmers to naturally enhance the tea's inherent floral qualities without the need for additional scenting. Today, Pouchong tea is prized for its delicate, natural floral aroma and fresh, mild taste, which are achieved through careful cultivation and processing rather than the addition of external floral scents.