Qingxin Baozhong

Once dried while wrapped in paper, engendering its name, Baozhong is a famous style from Taiwan and Anxi that has become especially unique amongst oolongs for being roasted and twisted, yet kept very lightly oxidized. The usual Qing Xin cultivar yields a fairly balanced and deliciously spicy infusion with a fruity aftertaste: cinnamon and a hint of pumpkin seed oil leads to notes of strawberry and melon. The mouth-coating texture helps the delicate notes persist for a long-lasting aftertaste, and it's definitely a sort that anyone who enjoys lightly-oxidized oolongs should try.
  • ORIGIN:  Pinglin, New Taipei City, Taiwan
  • ALTITUDE:  400 meters
  • MEANING:  Green heart (qing xin) wrapped kind (bao zhong)
  • CULTIVAR:  Qing Xin
  • HARVEST TIME:  April 2022
  • TASTE:  Strawberry, cinnamon, pumpkin seed
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10.50 € 10.50 €


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 60, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.