Taiwan
Oolong Tea
Spring & Winter
Light Fermentation & Minimal Roasting
Wenshan Baozhong, a light oolong tea from the Wenshan region in Taiwan, is known for its floral, delicate aroma, light body, and a clean, refreshing finish.
Wenshan Baozhong (文山包種), also known as "Pouchong" or "Wen Shan Bao Zhong," is a light oolong tea originating from the Wenshan District (文山區) near Taipei, Taiwan. It is considered one of the most representative light oolongs of Taiwan and is often credited as the predecessor to the more heavily fermented and roasted Dong Ding Oolong.
The name "Baozhong" means "wrapped kind," referring to the traditional method of wrapping the processed tea leaves in paper or cloth after drying. The tea is made primarily from the Qingxin Oolong (青心烏龍) cultivar.
Wenshan Baozhong is characterized by its minimal oxidation (usually 8-18%) and light or no roasting, resulting in a tea that is closer in character to a green tea than a traditional heavily roasted oolong, while retaining the complexity and aroma potential of the oolong processing method.
Strong, floral, orchid-like, fresh
Light, smooth, sweet, floral, clean finish
Clean, refreshing, with a lingering floral aftertaste
The history of Wenshan Baozhong begins in the late 19th century when tea plants and processing techniques were brought from Anxi County in Fujian Province, China, to the Wenshan area of Taiwan.
The fertile soil and suitable climate of the Wenshan region proved ideal for growing the tea. Local tea farmers adapted the original Fujian processing methods, gradually developing the distinct Wenshan Baozhong style, emphasizing a light fermentation and minimal roasting to highlight the tea's fresh, floral character.
It became highly popular, especially during the Japanese colonial period, and established the foundation for Taiwan's oolong tea industry.
"Wenshan Baozhong whispers the gentle fragrance of Taiwan's early tea gardens." — Ancient Tea Saying
Tea cultivation and processing introduced to Wenshan from Fujian.
Development of distinct Wenshan Baozhong processing style.
Commercial expansion and quality improvement.
Recognition as a classic light oolong and continued production.
Leaves are hand-picked, typically consisting of 2-4 leaves and a bud (ya shao 芽梢). The timing, often in spring (pre-Qingming) or winter, is crucial for optimal quality.
Fresh leaves are spread out and allowed to wilt slightly, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor conditions.
The leaves are gently shaken or tumbled, bruising the edges slightly. This initiates controlled oxidation (fermentation), a key step in oolong tea production. For Baozhong, this step is minimal, resulting in very light fermentation.
Heating halts the oxidation process at the desired low level, preserving the fresh flavors and aromas.
The leaves are rolled to shape them and further break down cell walls, concentrating the flavors. The rolling is often light to preserve the leaf structure.
The tea is dried at a low temperature to remove the remaining moisture, stabilizing it for storage while preserving its shape and fresh aroma. Roasting, if done at all, is very light.
Traditional Light Processing
"The art of Wenshan Baozhong lies in restraint, capturing the essence of the leaf with the lightest of touches." — Master Tea Maker
Use water at 85-90°C (185-194°F). Slightly cooler than boiling to preserve delicate flavors.
First infusion: 1-2 minutes. Subsequent infusions: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the purest taste.
Use to appreciate the light liquor color and aroma.
Can be steeped several times, with flavors evolving.
Focus on the light, floral, and clean character.
Ideal for a calm moment in the morning or afternoon.
In TCM, Wenshan Baozhong, as a light oolong tea, is generally considered to have a cool or neutral nature with sweet properties. It is believed to clear heat, aid digestion, and promote urination.
Its lighter processing and cooler nature make it suitable for various constitutions, particularly recommended for reducing internal heat and supporting general well-being.
Like other oolong teas, Wenshan Baozhong contains polyphenols (including catechins and theaflavins), caffeine, and L-theanine. The light fermentation process creates a unique profile.
Research suggests that oolong tea consumption may support weight management, cardiovascular health, bone health, and provide anti-inflammatory and anti-oxidative benefits.
Contains polyphenols that may help fight free radicals.
Caffeine and L-theanine provide focused alertness.
May support healthy cholesterol and circulation.
Can aid in boosting metabolism.
Traditionally used to promote healthy digestion.
Natural compounds may help reduce harmful bacteria.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Polyphenols) | Moderate-High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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Wenshan Baozhong, a light oolong tea from the Wenshan region in Taiwan, is known for its floral, delicate aroma, light body, and a clean, refreshing finish.
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