Difference between revisions of "Baozhong"
Jump to navigation
Jump to search
| (One intermediate revision by the same user not shown) | |||
| Line 12: | Line 12: | ||
[[Category:Chinese tea]] | [[Category:Chinese tea]] | ||
| − | [[Category: | + | [[Category:Oolong]] |
[[de:Pouchong]] | [[de:Pouchong]] | ||
| Line 21: | Line 21: | ||
|keywords=Baozhong, Wulong, Qing Cha, blue tea, baozhong | |keywords=Baozhong, Wulong, Qing Cha, blue tea, baozhong | ||
|description=Baozhong is a traditional Chinese tea produced through a unique process including withering under the sun and oxidation before curling and twisting. | |description=Baozhong is a traditional Chinese tea produced through a unique process including withering under the sun and oxidation before curling and twisting. | ||
| − | |image=http://teapedia.org/en/File: | + | |image=http://teapedia.org/en/File:Bao-Zhong.jpg |
|image_alt=Baozhong tea | |image_alt=Baozhong tea | ||
|og:site_name=Teapedia - The Tea Encyclopedia | |og:site_name=Teapedia - The Tea Encyclopedia | ||
|og:title=Baozhong - Teapedia | |og:title=Baozhong - Teapedia | ||
| − | |og:description= | + | |og:description=is a lightly oxidized oolong tea with twisted shape, floral notes. Baozhong is mostly only light or entirely unroasted. |
| − | |og:image=http://teapedia.org/en/File: | + | |og:image=http://teapedia.org/en/File:Bao-Zhong.jpg |
|article:publisher=445826108840166 | |article:publisher=445826108840166 | ||
| Line 33: | Line 33: | ||
|twitter:title=Baozhong - Teapedia | |twitter:title=Baozhong - Teapedia | ||
|twitter:site=@TeapediaOrg | |twitter:site=@TeapediaOrg | ||
| − | |twitter:image:src=http://teapedia.org/en/File: | + | |twitter:image:src=http://teapedia.org/en/File:Bao-Zhong.jpg |
}} | }} | ||
Latest revision as of 11:54, 3 May 2020
Baozhong (包種) is a lightly oxidized oolong tea with twisted shape, floral notes. Baozhong is mostly only light or entirely unroasted. It is produced mainly in Fujian, China, and in Taiwan.
Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing. At its best, Baozhong gives off a floral and melon fragrance and has a rich, mild taste.
Usually around the end of March, begins picking of this famous Taiwan "spring tea" (春茶).