Low elevation growth and light oxidation produce a tea with an overpowering aroma, a thick mouthfeel, and a lush, green, and floral flavor experience.
Baozhong (also sometimes written Pouchong), has in recent years somewhat lost its place in the pantheon of tea, but for a long time it was the most famous and popular Taiwanese tea. Baozhong originated in Fujian, China (the birthplace of oolong) in the 19th century and takes its name (literally "the wrapped kind") from the now lost tradition of packing its twisted leaves in paper. It came to Taiwan as part of a wave of emigration from Fujian in the 19th century and is now produced exclusively at low altitude (usually 1300-2600 ft.) in the Pinglin District of the Wenshan Mountains in northern Taiwan, just outside Taipei. It is the least oxidized of all oolongs, has a startlingly strong and beautiful aroma, and yields a clean, fresh, green drink and a very thick, long-lasting mouth feel. This is an extraordinarily flexible and easy tea to make. You can’t really mess it up, and each session yields up to six steepings of wonderful tea.
4g or 2 tbsp. tea, 6-8 oz. gaiwan or teapot, 185° water, 2 min. Steep 5-6 times, adding 30 seconds each time.
See our Temperature Guide for help.