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.

I really like brewing this Baozhong in a gaiwan. The long, twisted leaves take up quite a bit of space, so I usually just fill the gaiwan by feel. Around 2 to 3 grams in a small to medium sized gaiwan is a good place to start.

Use water just off the boil, around 205°F, and steep the first infusion for about 45 seconds. Add another 20 to 30 seconds with each infusion. You should be able to get five or more good steeps out of the leaves.

If you prefer brewing in a mug, use about 2 grams in a strainer for an 8 ounce cup. Steep for about a minute, or a little longer if you like a stronger cup, and then keep resteeping the leaves several more times.

If you’re new to Gong Fu Cha, I put together a free guide that walks you through brewing tea in small pots over multiple infusions. You can download it here:

https://ojasnaturals.myshopify.com/products/gong-fu-tea-guide