Baozhong – Three of a Kind

Since the early 1980s, more and more tea cultivation areas have been developed in the Taiwanese highlands, which is where Baozhong teas have gained their greatest prominence. Due to the strong temperature fluctuations and frequent fog in these mountainous regions, the resulting teas naturally possess a finer, milder, and sweeter character compared to lowland teas, making them ideal alternatives to Dongding or other lower-altitude varieties. Nowadays, however, the market focuses almost exclusively on highland teas, and traditional processing methods have declined sharply. Additionally, many highland teas are becoming increasingly greener, meaning they are less oxidized.

In this bundle, we feature three distinct Baozhong teas, each representing a different facet of Taiwan’s diverse tea landscape:

Lishan Baozhong
Produced in the renowned high-altitude region of Lishan, this tea benefits from the cool temperatures and persistent mists. Although “Baozhong” is another name for Wulong, modern Baozhong methods involve very light oxidation, distinguishing it from traditional Wulong styles like Dongding and other Gaoshan (high mountain) teas.

Pinglin Baozhong
Pinglin remains a fascinating tea-growing area, boasting a wide range of cultivars and a heritage that traces back to Wuyishan in mainland China. Its soil and climate are particularly well-suited for tea, and with some luck, you can still find excellent examples of more traditionally processed Wulong here.

Sijichun Baozhong
Sijichun (literally “Four Seasons Spring”) is a relatively modern tea cultivar prized for its consistent growth and distinctive, floral character. Processed as a Baozhong, it highlights the cultivar’s inherent freshness and gentle sweetness.

Each Baozhong in this bundle was harvested and processed in spring. Although only lightly oxidized, they display a distinct varietal character that yields a bright, shimmering infusion with gentle floral fragrances—often reminiscent of orchids. Thanks to their twisted leaf shape, these teas reveal their full essence from the very first infusion and remain consistent through multiple steeps. Taking a moment to savor their lingering aromas in peaceful reflection might leave you pondering why such exceptional teas aren’t produced more often.

Harvest: Spring 2021 – 2022
Aroma: refreshing, with notes of orchids, jasmine and marzipan on the finish
Oxidation: approx. 30%
Roasting: light
Varietal: Qingxin respectively Sijichun
Terroir: Lishan and Pinglin, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.