Sijichun Baozhong
Sijichun Baozhong is Teamania's package of Baozhong Sijichun Atong.
Described as floral, fresh, and full.
Published once, last updated August 2026.
- Oxidation Class
- Oolong
- Tea Class (Style)
- Baozhong
- Biology (Varietal/Cultivar)
- Sijichun
- Origin
- Mingjian, Nantou, Taiwan
- Harvest
- Spring 2022
- Retailer SKU
- 7863
Observed Pack Sizes and Prices
| 50 g | CHF 12 | CHF 0.24/g | 2026-08 |
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How to Brew
- Leaf Amount
- 3 g
- Water Level
- 150 ml
| Steep 1 | 100 °C | 20 s–30 s |
|---|
Retailer
- Shop / Brand
- Teamania
- Location
- Bassersdorf, Zurich, Switzerland
Composition
Sijichun Baozhong
Atong Chen (Chen Huan-Tang) — Mingjian, Nantou, Taiwan
Post-assembly Production & Processing
- Harvesting
- Oxidation
- Rolling / kneading
- Roasting / firing — Light roast · Light
Described As
floral · fresh · full · orchid
Single-Origin Tea
Product Links
Additional Info
Terroir Area Information: Terroir: Mingjian, Nantou, Taiwan Cultivation Information: Harvest as stated on the page: Spring 2022 Additional Information: Processing note: very traditional processing, following the Wuyishan tradition, gives the tea a slight degree of oxidation; twisted rather than rolled leaf Ageing: the infusion stays brightly shimmering and keeps its fresh, floral aroma even after years, and the tea stays stable over several infusions Declarations of Inferences and Presumptions: Producer: identified as Atong Chen (Chen Huan-Tang), Mingjian, Nantou. Assembled, not stated by the vendor: a German retailer lists an identically named Sijichun Baozhong of the same 2022 harvest and names him as its maker, and three further retailers independently place him as the Mingjian supplier to that trade cluster. No document ties this vendor directly to him. Brewing parameters: taken from the vendor's own "How to brew Oolong tea" guide, which the product page links to in place of per-product instructions. The figures are that guide's grandpa-style ratio (approximately 3 g per 150 ml) at its stated boiling-water temperature, and are type-level guidance rather than a product-specific recommendation. A first-infusion time of 20 to 30 seconds is recorded because the guide assigns that range to twisted leaf, and this record's own processing note states the leaf is twisted rather than rolled.
Tea Class (Style)
Brew sessions & tasting notes
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No public brew sessions for this tea yet.