Jinxuan Baozhong

Jinxuan Baozhong is the name of this Baozhong made from the well known Jinxuan cultivar. While many people associate Wenshan Baozhong and Pinglin Baozhong production with the well-known Qingxin cultivar, this tea explores a different direction: even greener processing, a cleaner liquor, and a more immediate, fragrant expression.

Harvested in spring 2025 and crafted in a lightly oxidized style, Jinxuan Baozhong focuses on clarity and aroma rather than depth from roasting. The leaves are processed to preserve freshness and lift, resulting in a bright, shimmering infusion and a profile that stays vivid across multiple steeps. Expect a crisp floral fragrance with an orchid-like elegance, supported by a gentle sweetness and a refreshing, mountain-air feel.

Because the leaves are twisted in the traditional Baozhong manner, the tea shows presence right from the first infusion and remains stable over many rounds. It is an excellent choice for anyone who enjoys high-fragrance Oolongs with a green, vibrant character: clean, expressive, and surprisingly long in the finish.

Wenshan Baozhong

Wenshan Baozhong is one of Taiwan’s signature lightly oxidized oolong styles. It is typically made as a fragrant, strip-shaped tea with a very gentle level of oxidation, placing it sensorially between green tea freshness and oolong depth. At its best, Wenshan Baozhong is known for a clear floral fragrance (often orchid-like) and an elegant, smooth cup.

Pinglin Baozhong

In Taiwan, the heartland of Wenshan Baozhong is widely associated with Pinglin District (New Taipei City). Official local sources describe Pinglin as the main tea-growing area for Wenshan Baozhong, where its production and trade became central to the district’s economy. Pinglin sits in the southeastern corner of New Taipei City and includes a designated protected area upstream of the Feicui Reservoir.
Specialty tea institutions also describe Wenshan Baozhong production as concentrated in Pinglin and surrounding districts (such as Shiding and others), forming the broader Wenshan production zone.

Harvest: Spring 2025
Aroma: Fresh, floral, orchid-like notes
Oxidation: approx. 15 – 20%
Roasting: none (qing xian / green-style processing)
Cultivar: Jinxuan
Terroir: Pinglin, Taibei, Taiwan
Preparation: See our blog post for guidance on brewing oolong tea.
Tip: Let the tea cool slightly before drinking to let the aroma open fully.
This tea also works beautifully in a large mug or bigger pot: it stays smooth, doesn’t turn bitter easily, and is very high-yielding. You don’t have to pour the infusion off – simply let the leaves settle at the bottom.