#011｜Wenshan Baozhong (Wenshen Paochong)

#011 Wenshan Baozhong

 The former Wenshan area refers to the areas of present-day Wenshan District, Nangang District, and former Taipei County in Taipei City, as well as the areas of present-day Xindian, Pinglin, Shiding, Shenkeng, and Xizhi in New Taipei City. Located in Taipei City, it is the closest tea-producing area to the city center. In particular, it takes about 20 minutes by car or bus from Nangang Station (a terminal station for local trains, bullet trains, subways, etc.) to reach the tea fields. You can also take the cable car from Zoo Station in Wenshan District to the famous Maokong, the famous birthplace of Tieguanyin.

 200 years ago, there were no iron cans. Tea was wrapped in paper and sold in stores (exports were transported in wooden boxes). The common name for this variety is Zhong-er in Taiwanese. Tea that "wraps" the "seed" is called "Baozhong tea." Nowadays, this kind of retro packaging is called "paper bag." "Tea" (nowadays it has been replaced by vacuum-sealed plastic bags or cans and is only used for retro-style decorations).

 Among Wenshan Baozhong teas, the one that is most famous is that from Pinglin, located deepest in the mountains.
 The tea fields are located at an altitude of 400 meters, and humid winds blow in from the Pacific Ocean. The humidity is high all year round, which produces high-quality tea leaves. Also, 80% of the town's residents are tea farmers, so the town is known for its "tea farming" and its unique "tea-growing" culture. It is also known as the "town."

 The most distinctive feature of Wenshan Baozhong tea is that it has a floral scent even though it does not contain any flowers.
 This is because when the tea leaves are picked and left to wither (until about half of the moisture is removed), they are mixed so that they are evenly exposed to air, which gives them a floral aroma. Depending on the weather and the condition of the tea leaves at the time, the frequency, strength, and number of times of mixing may vary, and the mixing process is decided at the discretion of the craftsman, so there is no set formula. The scent of flowers is very delicate, The aim is to grind the tea into a fine powder so that it has just the right aroma. The most flowery Baozhong tea can win the annual championship and sell for over 10,000 RMB per kilogram.

 Unlike the rolled high mountain teas of central and southern Taiwan, Baozhong tea maintains its elongated shape through the rolling process, resembling a black dragon, which is said to be the origin of the name "oolong tea."

 It is lightly fermented and barely roasted, giving it a taste closer to green tea, but the fermentation process removes the bitterness of green tea, and the blending process gives it a floral aroma, making it a very elegant spring tea.

 In addition, there is a famous saying that goes, "Bai Zhong in the north, Fong Ding in the south," and it is a famous regional tea that represents northern Taiwan. It is also one of the "Taiwan's Top Ten Famous Teas."


 Scent & Flavor: Orchid, Ginger Lily, Lemon
 How to make it | Picking → Withering (to remove moisture) → Mixing (to expose to air) → Roasting (heating) → Rolling (kneading) → Drying
 Origin: Pinglin, New Taipei
 Variety | Taiwan Tea No. 13 Suigyoku
 Altitude ｜ 400m
 Fermentation｜★☆☆☆☆
 Roasting｜★☆☆☆☆
 Production period: April, October

 After opening, it is recommended to avoid direct sunlight and humidity and use as soon as possible.