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SPRING BAOZHONG TEA
春泉
Baozhong (包種茶), also referred to as Pouchong, is a light oxidized oolong tea, typically between 8%~18%, known for its vegetal and floral characteristics. The flowery notes are typically reminiscent of white lily flowers.
Made after very little oxidation from leaves picked in early spring in the serene mountainous terrain of Pinglin (坪林), Taiwan, Baozhong oolong tea yields fresh cool flavors of spring itself in the cup.
The leaves are lightly rolled in strip-style (as opposed to the balled up style common for green oolongs) and have a vibrant green color. One can mistake it for a green tea going by its appearance.
The twisted leaves produce elegant lilac and vanilla fragrances while developing delicate sweet, floral notes.
B2B:NTD$500 (€15)/150g
(Exclude Shipping Fee)
All About It
包種茶為140年前福建泉州府安溪縣人王義程氏所創，他倡導將製好的茶葉以方形毛邊紙兩張內外相襯，每包放4兩茶葉，再包成長方型的四方包，並在包裝上蓋上茶名及茶行號，此即為包種茶由來。廣義上來說包種只指其包裝方法，任何用此種包裝方式的茶都可稱為包種，後來逐漸只用於稱呼半發酵條形茶，也就是現在一般市面上的包種茶。
九宮特有的包種茶主要產自北部的文山地區-坪林，因為此地區擁有厚實肥沃的土壤，加上溫和涼爽的氣候，時時雲霧照拂，滋養出品質絕佳的包種茶。坪林文山包種茶時雲霧兆外觀翠綠，條鎖緊結且自然彎曲，沖泡後茶湯水色蜜綠鮮豔、香氣清揚優雅、滋味甘醇圓潤，具備『香、濃、醇、韻、美』等五大特色。
包種茶與烏龍茶、綠茶之差別
現今包種茶指半發酵條形茶，包種茶與烏龍茶同屬半發酵茶，只是包種茶為條形，而烏龍茶為球型。包種茶與烏龍茶製作茶種、採摘、萎凋大致相同，但在揉團即開始產生差異，因此在外型、發酵度上都有所不同。包種茶發酵度15至30之間，烏龍茶約35至50之間。
綠茶與包種茶及烏龍茶不同，包種茶及烏龍茶屬半發酵茶，而綠茶在採下來即開始蒸菁炒菁，過程中完全不發酵。龍井茶、碧螺春都是屬於綠茶。因為清茶發音與青茶相同，因此包種茶常會被誤認為綠茶的一種，事實上是不相同的。