A very light, almost green, oolong; which is probably what makes it one of my favorites. Still, care must be taken when infusing this tea. There are many ways to make a good cup; I prefer 85-90 degrees for a minute fifteen after quickly washing the leaves first. Sweet and a little flowery in taste, the golden infusion makes a good session oolong. Not as heady as Tung Ting or as grounding as the roasted oolongs, nor as creamy as a true green, Bao Zhong (or Pao Chung) is more of a weekly tea for me.
A very fine fermented tea from a tea plant of the Fujian type characterized by long, thin leaves. After a very short fermentation it is wrapped in cotton paper and dried by roasting. Hence its name, which in translation means “packaged variety.” Appropriate for drinking as a storm dies away.