THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Baohong

A green tea from Yunnan, known for its large-leafed assamica plants, these slightly dull-coloured leaves may look unassuming. But wow! one sniff of its aroma, which presents as nothing so much as a bite into the freshest spring strawberry, and the most jaded green tea drinker will perk up. It has been prepared using the same time-honed process as Long Jing: the leaf buds placed in a wok and roasted as they are turned by hand, the producer pressing the ball of leaves into the wok's side. Though not as plane-like as its Zhejiang rival, it shares something of its chestnut note, though here more akin to crisp, refreshing water chestnut; later infusions tantalize the palate with the astringency of grape skin, prompting a return for the next infusion. And the next...

Long Jing has a worthy new rival.

  • ORIGIN:  Yiliang, Kunming, Yunnan, China
  • MEANING:  Flood of jewels (bao hong)
  • HARVEST TIME:  21 March 2021
  • TASTE:  Strawberry, grape skin, water chestnut
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$13.50 $13.50

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.