Wenshan Baozhong Oolong- Traditional charcoal roast- 30 grams

Roasted Baozhong was once one of the most sought-after teas among the people of Taiwan, but over the years it has quietly fallen out of fashion. Fortunately, a handful of dedicated tea makers continue to produce small batches using the traditional methods, preserving a style that is becoming increasingly rare.

The traditional charcoal roast brings warmth and depth to the tea. Slow, gentle embers soften the edges, creating notes of toasted grain, cedar, and soft fruit while allowing Baozhong's natural floral sweetness to shine through. The result is a tea that is smooth, full-bodied, and deeply grounding.

This tea truly shines when prepared in a gaiwan. I like to fill the gaiwan generously with leaves by feel, though 2–3 grams in a small to medium-sized gaiwan is a great place to start. Use water just off the boil, around 205°F (96°C), and steep the first infusion for about 45 seconds. Increase each subsequent infusion by 20–30 seconds, and you'll be rewarded with five or more flavorful steepings, each revealing a little more of the tea's character.

If you prefer brewing in a mug, use about 2 grams of tea in a strainer for an 8-ounce cup. Steep for about one minute, or longer if you enjoy a stronger brew, then simply re-steep the leaves several more times. While the experience won't be quite the same as Gong Fu brewing, you'll still enjoy a rich, satisfying cup with plenty of life left in the leaves.