Our Baozhong comes from Pinglin, northern Taiwan and it’s made in very small batches by farmer very passionate about making highest quality Baozhong.
His variety of choice is FuShou(佛手), which literally means “Buddha’s Hand”, it is very rarely used in this kind of processing. On top of that FuShou it’s usually picked many times a year, but our farmer picks only twice a year in best seasons in Taiwan, spring and winter.
This spring only 10kg was made, and it shows why good Baozhong is so difficult to find, especially one that is processed with skill and have great potential for aging. Spring version is very similar to 2019 winter, just a little bit brighter.
Want to see how Baozhong can age?
Try our 20 year old Baozhong made by the same farmer:
Season - Spring
Roasting Level - Low
Roasting Method - Machine
Processing - Half Handmade (Machine Roasting)
Elevation - 400-500 m
Picking - 1 bud 2 leaves