11 “Pinglin (Wenshan)” Teas Found

 

Aged Baozhong: 1996 Special Acquisition thumbnail

With a red liquor and dried-fruit aroma, this tea is a great example of how aging oolong tea can sometimes produce something that stands on its own, new and different from the original.
 

Baozhong: Spring 2018 Special Acquisition thumbnail

This charcoal baked tea is very much a textural experience, in contrast with the floral emphasis of conventional baozhong.
 
Baozhong: Spring 2021 Premium
First arrival of the lockdown-delayed spring 2021 Taiwanese teas.
 
Baozhong: Winter 2019 Premium
Like spring tea in winter, this batch is floral, light, and smooth with a crisp finish.
 

Baozhong: Winter 2020 Premium thumbnail

 

Boluomi: Spring 2019 Premium thumbnail

Charcoal-baked with a sweet finish, this broad and smooth tea is very pleasant on a hot summer day.
 
Boluomi: Winter 2019 Premium
Very lightly charcoal-baked, this batch has the creamy texture and finish often associated with winter tea, making it a nice contrast with the bright and floral baozhong from the same season.
 

Foshou: Spring 2019 Premium thumbnail

Smooth and dry but not heavy, this charcoal-baked batch has great food pairing potential.
 

Foshou: Winter 2019 Premium thumbnail

 

Meizhan: Winter 2019 Premium thumbnail

A new charcoal-baked batch is in stock! Last acquired in spring 2018, this one has a weighty, baked-fruit flavor and what strikes me as a port-wine aroma.
 
Superior Baozhong
Bright floral aroma and smooth, mild flavor.