Wenshen Paochong Competition Tea｜【2026春新茶】坪林文山包種優良賞

2026 Spring Tea – Newly Arrived!
 
New Taipei Good Tea 2026 Spring Wenshen Paochong Tea Competition – Excellent Award No. 0435
 
Freshly harvested spring tea has just arrived! On May 24, the results of the Wenshen Paochong Tea Competition were announced. Immediately afterward, we visited our partner tea farmers in person and conducted multiple tastings on-site to select this year’s Excellent Award-winning tea. This batch perfectly captures the refreshing vitality and elegant aroma characteristic of this year’s spring harvest, offering a truly delightful cup.
 
Judges’ Remarks
 
A total of 1,825 tea entries were submitted this year, marking a record high. The evaluation process lasted six days and was more competitive than ever. According to the judges, the award-winning teas generally exhibited excellent body and smoothness, with a refined, silky mouthfeel. In terms of aroma, gardenia floral notes were the most distinctive, accompanied by elegant hints of orchid and jasmine. Fresh fruit aromas such as green apple, green plum, and guava were also present, layered with natural sweetness reminiscent of brown sugar and sugarcane—resulting in a complex and well-structured flavor profile.
 
Growing Conditions & Production Challenges
 
This year’s spring tea season began with relatively low rainfall, followed by well-distributed moderate rainfall in the latter period, creating favorable growing conditions for tea plants. However, during the later stage, rapid leaf growth and higher moisture content significantly increased the difficulty of tea processing compared to previous years. As a result, greater craftsmanship was required to properly control aroma development and production techniques. Early-season teas in particular showed occasional off-notes such as grassy or overly aged aromas. The competition strictly eliminated such unstable batches, and only teas that met high-quality standards were ultimately awarded.
 
About the Award Tea
 
Excellent Award-winning teas are typically sold in 300g boxed units. If you prefer purchasing whole boxes, we recommend buying directly from the Pinglin Farmers’ Association or the awarded tea producers. At ShiangTsai, we aim to make award-winning teas more accessible by offering them in smaller, more convenient portions.
 
Featured Tea
 
 
 
This release is “New Taipei Good Tea 2026 Spring Wenshen Paochong Tea Competition – Excellent Award No. 0435.”
 
 
Producer: Mr. Weng Chih-Yuan, Tianmei Tea Garden
 
 
Mr. Weng is a rising young tea master who previously won the Grand Prize in the Honey Aroma Black Tea Competition. Known for his refined craftsmanship and meticulous tea-making skills, he partners with ShiangTsai to provide high-quality competition-grade teas each season. This year’s Wenshen Paochong Tea Competition once again highlights his exceptional skill. We sincerely invite you to enjoy this award-winning tea and its distinctive aroma and flavor.
 
What is Wenshen Paochong Tea?
 
Historically, “Wenshen” referred to areas including today’s Wenshan and Nangang Districts in Taipei City, as well as Xindian, Pinglin, Shiding, Shenkeng, and Xizhi in New Taipei City. Some of these regions are located very close to urban centers, making them rare tea-producing areas within Taipei. For example, tea fields can be reached in just about 20 minutes by car or bus from Nangang Station—a major transportation hub connecting Taiwan Railways, High-Speed Rail, and the MRT. This close proximity between city and tea farms is extremely uncommon. Additionally, Maokong—accessible via gondola from Taipei Zoo MRT Station in Wenshan District—is a famous Tieguanyin tea-producing area.
 
Origin of Paochong Tea
 
About 200 years ago, before the existence of metal tea tins, tea leaves were sold wrapped in paper (while wooden boxes were used for export). At that time, “Zhong” referred to the tea cultivar Chin-Shin-Oolong, known in Taiwanese Hokkien as “Chong-á.” Tea wrapped in this way came to be known as “Paochong Tea,” meaning “wrapped tea of the Zhong cultivar.”
 
Pinglin – The Heart of Wenshen Paochong Tea
 
Among Wenshen Paochong production areas, Pinglin is particularly renowned. Located at an elevation of around 400 meters, its tea gardens benefit from moist winds coming from the Pacific Ocean, creating a consistently humid environment ideal for tea cultivation. Approximately 80% of the local population is engaged in tea farming or tea production, making it a true “tea town.”
 
Aroma & Craftsmanship
 
The most distinctive feature of Wenshen Paochong Tea is its naturally floral aroma—even though no flowers are added during processing. This aroma is developed during the withering stage, where moisture is slowly removed from the leaves. The leaves are then gently agitated to ensure even air exposure, allowing natural floral notes to emerge. The intensity and frequency of this process vary depending on weather and leaf condition, requiring highly skilled craftsmanship. This delicate aroma is the hallmark of premium Paochong tea. Exceptional lots often win top awards in seasonal competitions and may command prices exceeding NT$10,000 per kilogram.
 
Additional Notes
 
Unlike rolled high-mountain teas commonly found in central and southern Taiwan, Paochong tea is gently twisted into long, leaf-shaped strands. This shape is said to resemble a “black dragon,” which is one theory behind the name “Oolong Tea.” Paochong tea is lightly oxidized and minimally roasted, resulting in a taste profile closer to green tea. However, the withering process reduces bitterness, while agitation enhances floral aromas, creating an exceptionally elegant flavor. Spring harvests are particularly prized for their delicate character. Wenshen Paochong Tea is recognized as one of Taiwan’s most famous teas and is often summarized as “Baozhong in the North, Dongding in the South.” It is also listed among Taiwan’s Top Ten Famous Teas.
 
Recommended Comparison Tea
 
Try comparing with a different cultivar:
 
ttes-no-13-wenshan-baochung
 
Brewing Guide
 
Aroma: Gardenia, orchid, jasmine (may vary by individual perception)
 
Processing Steps: Picking → Withering → Tossing (oxidation by air exposure) → Pan-firing → Rolling → Drying
 
Origin: Pinglin, New Taipei City, Taiwan
 
Cultivar: Chin-Shin-Oolong (designated variety for Pinglin Paochong competition)
 
Elevation: 450m
 
Oxidation Level: ★☆☆☆☆ (light)
 
Roast Level: ★☆☆☆☆ (minimal)
 
Harvest Seasons: April, October
 
Hot Brewing
 
Tea : Water = 3g : 100ml
 
Water temperature: 98°C
 
Steeping time:
 
First infusion: 40 sec
 
Second infusion: 40 sec
 
Third infusion: 1 min
 
Using a traditional Taiwanese double-cup set is recommended to fully enjoy the aroma.
 
Cold Brew
 
5g tea leaves with 600ml water
 
Refrigerate for 6–8 hours
 
Storage
 
After opening, store in a cool, dry place away from direct sunlight and humidity. Consume as soon as possible for optimal freshness and aroma.