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流 Liû. 2021 Winter PingLin PauTsiong Tea

Notes & Flavors

White Garland-Lily, Common Hibiscus Flower, Enokitake, Clams


Deerland Grade / Quality Tea / a memorable tea for the enthusiast

It is balanced, delicate, and with several distinctive, outstanding characteristics.


Late Winter 2021

Cultivar. "The Twenty-Eighth"

PingLin Region. 500 m

Oxidation Level. Light

Roasting Degree. None

About this tea

Taiwanese PauTsiong Tea, Light Oxidized Strip-Shape Tea

This PauTsiong Tea crafted with PingLin's local cultivar "The Twenty-Eighth 二八仔" is the classic definition of a PauTsiong itself. The tea liquid bears a texture similar to essential waters, bright, smooth, and full of delicate flavors; a perhaps crisp and refreshing rush on the palates can be caused by the mix of umami and floral notes. It is perfect to serve this tea in both heat-brew and cold-brew.

The crafting technique of PauTsiong Tea was first developed and promoted by two tea makers, Wei Jing-Shi 魏靜時 and Wang Shui-Jin 王水錦, in 1912's Formosa Taiwan, thus letting the tea that could "capture the floral fragrance without being scented“ earns its position in the tea world ever since.

Crafting an exquisite specialty tea starts with the corresponding plucking standard, and the famous „One-Bud-Two-Leaves“ standard is not meant for every tea, especially not for a classic PauTsiong.

The corresponding plucking for a specialty Taiwanese PauTsiong should be:
When the current seasonal flush has just developed into one bud with five to six leaves on the stem; and the apical tea shoot has opened from its natural curled-up form, pluck the shortly unfold tea shoot and the two to three following young leaves. The leaves should still be very tender, plump, and in light minty-green color. Before the tea crafting, tea makers
must carefully guard the plucked fresh leaves against stacking.

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