Muzha Baozhong: 4 Seasons and #20

This is a rare treat. On a recent sourcing trip to Muzha we came across a couple of great Baozhongs. Muzha is famous for its oolongs that are higher oxidized and then roasted but as they aren't that far from the Pinglin Baozhong producing area, they can also create some great Baozhong in the spring too!

For fun, we decided to make a mini cultivar study of these two teas. They were picked in neighboring patches of tea trees by the same hands a day apart and made into identical teas for us to enjoy. The only difference is the cultivars and what a difference that makes! Both cultivars were bred for a specific, and recognizable, taste profile for lower elevation environments.

1. 4 Seasons was created to have a very strong floral/vegetal, long aftertaste in an attempt to mimic the high elevation taste in a lower elevation environment.

2. #20 (Welcoming Fragrance) was the result of breeding Jinxuan and Qinxin to create a floral AND creamy tea that could be grown at lower elevations with making Baozhong in mind.

Our friends made two great examples of what these cultivars are all about. Can you tell them apart? Which do you prefer?

Elevation: 400m

Status: Certified Organic

Cultivar: 4 Seasons and #20(Welcoming Fragrance) 

Season: May 2025

Method: Hand picked, processed on site, very small batch

Oxidation: 10%

Region: Muzha, New Taipei City

Recommend Brewing Style: 3-5g per 100ml, ~95C water, 30, 40, 50 seconds then add 10-30 seconds to steeps to taste. Lasts 5-6 steeps.

Western Style Brewing: 3-5g per mug, 2-3 minute steeps.