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Brewing Guide
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95°CTemperature
6g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Taiwan
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Tasting Notes
FloralMellowWoody
Vendor Notes
This aged Baozhong, or Pouchong, from Pinglin has gracefully matured, transforming its initial vibrant floral essence. Anticipate softened notes of orchid and honeysuckle, developing into a complex tapestry of sweet dried fruits, a hint of aged wood, and a remarkably smooth, comforting finish that lingers beautifully.
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About This Tea
What does 1970s Pinglin Wuyi Lao Cha: Aged Bao Zhong Oolong taste like?
This aged Baozhong, or Pouchong, from Pinglin has gracefully matured, transforming its initial vibrant floral essence. Anticipate softened notes of orchid and honeysuckle, developing into a complex ta. It leans floral, mellow and woody.
How should I brew 1970s Pinglin Wuyi Lao Cha: Aged Bao Zhong Oolong?
Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.
Where does 1970s Pinglin Wuyi Lao Cha: Aged Bao Zhong Oolong come from?
Grown in Taiwan.
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