Bao Zhong

The spring harvest has such a clean, delicate character that makes it perfect for slow afternoon brewing. I grabbed a bag in April and the leaves are still vibrant now, which tells me the oxidation was handled right.

The winter harvest really lets the oxidation level shine—it's light and clean, perfect for slow afternoons. I grabbed the spring crop back in April and this one's got a different depth, but both were gone within a week.

This winter batch has that soft, creamy texture I look for in a lightly oxidized oolong—brew it cooler and it's even smoother. I've been reaching for a cup every afternoon since it landed in December, and it never disappoints.