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This high mountain Bao Zhong is made by Zheng Tian Fu (郑添福), one of the most famous tea makers in Taiwan. Master Zheng insists on hand processing, instead of using machines. He thinks the most important process is to “LangQin” with tenderness. He says “When you are shaking the leaf, you should treat them very gently with a peaceful mood, just like treating a baby. It’s not about how much I can make from the tea, it’s about how much love I can give to the tea.” Normally, Baozhong comes from WenShan and NanGang Area, where the elevation is 500-700m, and the tree species is Qin Xin Da Mou. But Laojizi Baozhong comes from Nan Tou mountain, and grows at a much higher elevation of 1400-1600m. Here the tree species is Qin Xin Oolong, a more delicate cultivar. For his Laojizi, Master Zheng only picks the tea around lunch time and withers under direct sunlight. He employs a longer withering and “kill green” time than other producers. The resulting tea is clean, smooth, thick, and creamy. With a floral aroma, it is subtly melon sweet with a hint of mint.
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