【New Stock】#011｜Wenshan Baozhong (Wenshen Paochong)

[2025 Spring Tea New Arrival! ]
 We have received happy news from all over Taiwan that this year's spring tea is "the best quality" among these 10 years.

 The tea-making season from early to mid-April was blessed with sunny weather, making it ideal for tea-making. Thanks to this, this year's spring tea is of higher quality than usual, and even at the same price range, you can get higher quality tea.

 Filled with the blessings of heaven and the skill of artisans, this cup captures the scent of spring, and with just one sip, the aroma of flowers and trees in the mountains of Taiwan wafts up into the air.

 This time, I bought up the few remaining batches of Wenshan Baozhong tea that were submitted to the tea contest. Please try this contest-quality Baozhong tea.



 #011 Wenshan Baozhong

 The area formerly known as "Wenshan" encompassed what is now Taipei City's Wenshan and Nangang districts, as well as the areas of Xindian, Pinglin, Shiding, Shenkeng, and Xizhi, all part of New Taipei City. Some of these areas are close to the city center and are known as some of the few remaining tea-producing areas in Taipei City. For example, tea fields can be reached in just 20 minutes by car or bus from Nangang Station (a terminal station for conventional trains, the Shinkansen, and the MRT), a rare feat for a metropolis suburb. Alternatively, a cable car ride from the MRT Zoo Station in Wenshan District will take you to the famous Maokong tea fields, known as the birthplace of Tieguanyin tea.

 200 years ago, there were no iron tea cans, and tea was sold in stores wrapped in paper (wooden boxes were used for export). At that time, "seed" referred to the tea variety "Qingxin Oolong," which was called "seed zi" in Taiwanese. Tea wrapped in paper from this "seed zi" came to be called "Baozhong tea."

 Among the Wenshan Baozhong teas, those produced in Pinglin, deep in the mountains, are particularly renowned. The tea fields, located at an altitude of about 400 meters, are bathed in humid winds from the Pacific Ocean, resulting in a humid climate throughout the year. This environment is ideal for growing high-quality tea leaves. Furthermore, with approximately 80% of the town's residents working on tea farms or in tea-related jobs, the area can truly be called a "tea town."

 The greatest feature of Wenshan Baozhong tea is its fragrance, which is as if flowers were added, even though no flowers are added. The secret to this fragrance lies in the withering process, in which the picked tea leaves are left to evaporate for a certain period of time. The tea leaves are stirred to ensure even exposure to air, bringing out their natural floral aroma. The frequency, strength, and number of stirrings vary depending on the weather and the condition of the tea leaves, so they are adjusted based on the artisan's experience and intuition. The delicate aroma that is created in this way is a sign of high-quality Baozhong tea, and teas with particularly distinctive floral aromas win first place at tea competitions held every spring and winter, often fetching high prices of over NT$10,000 per kilogram.

 Also, unlike the high mountain tea commonly found in central and southern Taiwan, which is rolled into a round shape, Baozhong tea is rolled while maintaining its long, slender shape, which is said to be the origin of the name "oolong tea" because it resembles a black dragon.

 Baozhong tea is lightly fermented and barely roasted, and while its flavor is similar to green tea, the withering process reduces the astringency that is characteristic of green tea, and the stirring process adds a floral aroma, resulting in an extremely refined flavor. The tea leaves harvested in spring are particularly highly valued for their delicacy.

 Wenshan Baozhong tea is known as "Baozhong in the north, Frozen Ding in the south" and is a famous tea that represents northern Taiwan, and is also counted among the "Taiwan's top ten famous teas."




 Aroma & Flavor | Orchid, Ginger Lily, Lemon
 How to make it: Pick → Wither (to remove moisture) → Mix (to expose to air) → Roast (to heat) → Roll (to knead) → Dry
 Origin: Pinglin, New Taipei
 Variety｜Chin-shin Oolong
 Altitude: 450m
 Fermentation｜★☆☆☆☆
 Roasting｜★☆☆☆☆
 Production period: April, October

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