Wen Shan Bao Zhong (Pouchong)

Wen Shan Bao Zhong is one of those teas that reminds you why Taiwan has such a stellar reputation for oolong production. Grown in the Pinglin district's rolling hills just outside Taipei, this tea has been a local treasure for over 200 years.

About Pinglin and the Wen Shan Region

Pinglin sits in the mountains of northern Taiwan, where cool temperatures and persistent morning fog create perfect conditions for growing tea. The mist rolls through the valleys most mornings, slowing down the growth of the tea plants and giving the leaves time to develop more nuanced flavors. It's this unique microclimate that makes Wen Shan tea so special.

Tea farmers here have been perfecting their craft for generations, and it shows. The area is particularly famous for Bao Zhong, which has become synonymous with quality Taiwanese tea.

What is Bao Zhong?

Bao Zhong (sometimes spelled Pouchong) is a lightly oxidized oolong—usually only about 8-12% oxidized. This puts it somewhere between a green tea and a traditional oolong, giving you the freshness of green tea with a bit more complexity. The name "Bao Zhong" means "wrapped in paper," which refers to how tea makers used to wrap the leaves in paper during processing to protect them and preserve their delicate aromas.

What really sets Wen Shan Bao Zhong apart is how floral it is. We're talking serious floral notes—orchid, jasmine, sometimes gardenia—without any added flowers. It's all natural, coming from the tea leaves themselves and the careful processing they receive.

What to Expect

The dry leaves are a beautiful jade green, twisted and somewhat wiry. When you brew them, they unfurl into full leaves with a lovely fresh aroma that fills the room.

The tea itself is light-bodied and smooth, with a natural sweetness and those distinctive floral notes. There's no astringency or bitterness—just a clean, refreshing cup with a sweet aftertaste that lingers. It's the kind of tea that makes you want to sit quietly and just enjoy it.

How to Brew It

This tea is pretty forgiving, but here's what works well:

• Use water around 85-90°C (not quite boiling)
• Start with about 6 grams per 100ml of water
• Steep for 1 minute on the first infusion
• Second infusion: 20 seconds
• Third infusion: 35 seconds
• Fourth infusion: 50 seconds
• You can easily get 4-5 infusions from the same leaves, and each one will be a bit different

Who Would Love This Tea

If you enjoy lighter, more delicate teas with floral character, this is for you. It's also great if you're curious about Taiwanese oolongs but find some of the roasted varieties too intense. And if you're someone who appreciates the story and tradition behind your tea, Wen Shan Bao Zhong has plenty of both.