Award Winning Gourmet Bao Zhong Tea from Taiwan

Description

This Bao Zhong Tea is a 2026 award winning selection from the Wenshan District in Taiwan. It is the closest variety next to green tea and is a considered a premium option. The crisp and floral flavor profile creates a refreshing and calm sipping experience. This tea is gourmet quality and hand picked, and it’s one of our most popular teas.

• Tea Region: Taiwan’s Wenshan District.
• Season: Spring 2026.
• Caffeine Level: Low Caffeine Tea Selection.
• Time of Day to Drink: Anytime, including Afternoon and Evening.
• Hand-Picked Tea: Yes.
• Forest Tea: Yes.
• Tea Quality: Gourmet.
• Flavor: High Mountain Sweetness and Floral Attributes. Very Crisp & Succulent. No Grassy Flavor.
• Single Origin Tea: Yes. Single Origin Tea from Healthy Tea Trees.
• Tea Steep Method: 3-5 grams steeped for 20-30 seconds.
• Qi Strength: Medium High Qi.
• Attributes: Organic. Loose Leaf. Award Winning Selection in Taipei’s Annual Tea Competition.

Bao Zhong Tea is an oolong variety grown in the Pinglin District of Taiwan. Also known as “Pouchong”, the name roughly translates to “wrapped kind”, stemming from its traditional packaging process.

With an oxidation level of between 8-18%, Bao Zhong Tea is one of the greenest of all oolong teas. The lower oxidation level means this oolong retains many of the vegetal and floral notes common in green tea. It’s creamy and buttery, with flavors of fresh jasmine and melon.

It’s still oolong, though, and it lacks the sharp, astringent notes common in green tea.If you’re looking for tea with the freshness of green tea combined with the complexity of oolong, it could be ideal.

Production starts with a hand-picked harvest, with the pickers selecting tender, newly-emerged buds with two or three leaves. These buds are then withered in the sun to reduce the moisture content and kick-start oxidation.

Tea masters toss the leaves to bruise them and hasten oxidation, and once the leaves reach the desired level, they fire them to halt oxidation. At this point, many oolong teas are rolled into distinctive balls. With Bao Zhong, however, tea masters roll and twist the leaves into strips, thus preserving the structure of the leaves.

Finally, the tea masters place the strips into drying ovens, removing the last of the moisture.

Historically, packers would wrap the tea in rice paper to protect it during storage and shipping, which is where the name comes from. Today, however, manufacturers use pouches and other secure packaging.