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Bao Chung


An aromatic, strip-style green oolong that’s purely delicious and refreshing.

The lightest oxidised of all oolongs, Bao Chung has the best characteristics of green tea together with unique oolong qualities to create a complex and enjoyable tea experience.

Fresh, floral, vegetal and sweet

Chin-Shin cultivar, spring

70% hand picked; light oxidation (5-10%)

700 metres

This delicate strip-style oolong is true to its dry leaf aroma of jasmine and produces a yellowish-green clear liquor that is surprisingly floral with a vegetal sweetness of fresh peas.

It coats the roof of your mouth and tongue with a smooth and light creaminess, and lingers with notes of honey and osmanthus flowers growing in a spring garden.

A fresh and light tea that would pair nicely with Edamame tossed in oil with rock salt and fresh mint served as an appetizer. For an afternoon tea in a garden setting, serve with baklava or banana cake.

Brewing methods

3g per 250 mls (1 cup)

First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse for 3 minutes at 90 oC

Additional infusion: gradually increase steeping time for second infusion

4.5g per 250 mls (1 cup)

Weigh desired amount of tea leaves and place in a pitcher

Add cold filtered water and stir; seal pitcher with a lid

Brew for 4 hours in the fridge

Pour through a strainer to remove tea leaves and serve cold brewed tea over ice

3g per 250mls (1 cup) of room temperature water

Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.

Learn more about the origin and terroir

Pinglin is located in the Wen Shan region in Northeast Taiwan and has access to the purest water source with Fei Cui, Taiwan’s second largest reservoir, in the neighbouring Shiding District. Land development is prohibited and the use of pesticides and fertilizers is strictly regulated, which also creates the best soil and green land for animal and plant habitats.

Approximately 80% of Pinglin residents are either tea growers or tea sellers. When walking through Pinglin District during harvest season you are surrounded by “tea air” that emanates from the leaves naturally withering on bamboo trays in the sunshine.

Grown at 700 metres above sea level surrounded by trees the tea farmer’s family has harvested tea in this region for 98 years. Pinglin experiences a lot of rainfall at times, but the tea farm is on a well drained hillside and the plants are not affected. The tea is hand picked and grown without the use of chemical fertilisers or pesticides so it retains its natural qualities.

This tea is 70% hand picked and the farmer adheres to traditional oxidation methods when processing Bao Chung to ensure the aroma and flavours retain their fresh, natural qualities. The tea processing method used for creating this strip-style oolong dates back to before the semi-ball rolled oolongs that Taiwan is now known for.