Nangang Baozhong '24

Nangang is a thriving metropolitan area in Taipei. But a mere twenty-minute drive up the hills, you find yourself in the hometown of Baozhong oolong, a historic tea region dating back to the late 1800's. The land has high mineral content, so the teas of Nangang carries a special saline quality. 

We met a small family producer who has just marked his 50th year in no-spray, all-natural tea making. He produces tiny batches and each is numbered by harvest dates. 

This lightly oxidized baozhong was made with Si Ji Chun, or Four-Season Spring, a friendly cultivar known to grow easily and all year long. Its signature floral quality has the hearts of local Taiwanese. Making a floral baozhong with Si Ji Chun is the ultimate commitment in producing a fresh and floral brew.  A botanical garden of tea - floral, bright, and juicy, we think this is the designated summer brew.