Baozhong tea

Type of Taiwanese oolong tea

Baozhong tea (Chinese: 包種茶; pinyin: Bāozhǒng chá ), also known as Pouchong tea, is a lightly oxidized oolong tea originating from Taiwan. It is known for its floral aroma and delicate taste, making it a popular choice among tea enthusiasts.

History

The production of Baozhong tea began in the late 19th century in Fujian, China, before it was introduced to Taiwan. The name "Baozhong" means "wrapped kind," referring to the traditional method of wrapping the tea leaves in paper during the drying process. This technique was initially used to preserve the tea's freshness and aroma during transport.

Cultivation and Production

Spring Pouchong tea leaves on plate

Baozhong tea is primarily grown in the Wenshan District of Taipei, Taiwan. The region's cool climate and high elevation provide ideal conditions for cultivating high-quality tea leaves. The tea is typically harvested in the spring and winter, with spring harvests being particularly prized for their superior flavor.

The production process of Baozhong tea involves several steps:

• Withering: Freshly picked tea leaves are spread out to wither under the sun or in a controlled indoor environment.
• Oxidation: The leaves undergo a brief oxidation process, which is carefully monitored to ensure the tea remains lightly oxidized, typically around 8-12%.
• Rolling: The leaves are gently rolled to break down the cell walls, releasing the tea's natural oils and enhancing its flavor.
• Drying: The rolled leaves are dried to halt oxidation and preserve the tea's delicate aroma and taste.

Flavor Profile

Baozhong tea is renowned for its floral and fruity notes, often described as having a bouquet reminiscent of orchids or lilacs. The tea has a smooth, mellow taste with a slightly sweet finish. Its light oxidation level allows the natural flavors of the tea leaves to shine through, making it a refreshing and aromatic beverage.

Brewing

To brew Baozhong tea, it is recommended to use water heated to around 85°C (185°F). The tea leaves should be steeped for 2-3 minutes, allowing the flavors to fully develop. Baozhong tea can be steeped multiple times, with each infusion revealing new layers of flavor.

Related Pages

• Oolong tea
• Taiwanese tea culture
• Tea processing