Wenshan is a place name in Taiwan, while “Baozhong” refers to the original packaging method of this tea. It is a strip-shaped, lightly fermented Taiwanese oolong tea known for its distinctive aroma.
History
Taiwan first exported oolong tea in 1865, but sales were poor by 1873. In 1881, a merchant introduced a type of oolong tea from Fujian, China. This tea was made using a specific tea tree variety and scented with flowers. Because this tea tree was called “Zhong Zi” (種仔), and the tea leaves were wrapped in square-shaped paper for sale, it became known as “Baozhong” tea.
In 1912, Taiwan developed a new “improved Baozhong tea” processing method. This method no longer involved scenting the tea with flowers, yet the tea still retained a floral aroma. Since this new process was well received in the market, tea producers began promoting the relatively higher-priced “improved Baozhong tea” in 1920, forming the foundation of modern Baozhong tea production. At that time, production areas were located in present-day New Taipei City and Taipei City. During the Japanese colonial period (1895–1945), since most of the production took place in the Wenshan area of New Taipei City and Taipei City, the tea became known as Wenshan Baozhong Tea.
Production Process & Characteristics
Wenshan Baozhong Tea is a lightly fermented tea, classified as a partially fermented tea, with an oxidation level of approximately 10% to 15%.
The production process of Wenshan Baozhong Tea is as follows:
Fresh tea leaves → Sun withering → Indoor withering and tossing → Fixation → Rolling → Primary drying → Final drying.
The best Baozhong tea is made from semi-mature leaves, as overly tender leaves tend to be more bitter and lack a pronounced aroma.
Wenshan Baozhong Tea leaves have a naturally curled shape, appearing neat and tightly wrapped, with a glossy dark green color. The brewed tea liquor is yellow-green, with a mellow, sweet taste. The finest Wenshan Baozhong Tea is particularly known for its rich fragrance. When tasting, the tea liquor feels smooth and refreshing, leaving a lingering sweetness while allowing the floral aroma to flow into the nasal cavity.