Wenshan Baozhong Tea is a type of Oolong (or Qing) tea from the Taiwan region and is one of the most lightly oxidized fragrant Oolong teas, with an oxidation level of 8% to 12%. Due to its light baking and Fermentation process, it exhibits a fresh and uplifting aroma, hence it's also known as “Qing Cha” or “Clear Tea.” This tea is produced in the northern areas of Taipei City and New Taipei City, including Wenshan and Nangang in Taipei City, and Xindian, Pinglin, Shenkeng, Shiding, Pingxi, and Xizhi in New Taipei City. It has a history spanning over two hundred years. As a representative of northern Taiwan Oolong tea, Wenshan Baozhong is renowned alongside Dongding Oolong, enjoying the reputation of “North Wenshan, South Dongding.”
In 1869, Oolong tea from Taiwan was successfully exported to the United States by British merchant Tod and comprador Li Chunsheng. However, in 1873, due to poor sales, merchants sent unsold stocks of Oolong tea to Fuzhou where they were processed into fragrant Baozhong tea by adding floral scents, which unexpectedly received a positive response. In 1881, Fujianese tea merchant Wu Fuyuan (also known as Wu Fulao) crossed the sea to Taiwan and established the “Yuanlong” tea shop, introducing the production method for fragrant Baozhong tea. This marked the beginning of the transformation of Taiwanese Oolong tea into Baozhong tea.
The name “Baozhong Tea” according to the “Nangang Annals” of Taiwan, originated approximately 150 years ago when a man named Wang Yicheng from Anxi, Fujian, created it. He imitated the tea-making methods of Wuyi tea, processing leaves from every individual plant of the Qingxin Oolong variety separately, then transporting them to Fuzhou for scented processing. The tea was then wrapped in two sheets of white, square rough paper from Fujian, each containing four ounces, forming a rectangular “square package,” sealed with the tea's name and the merchant's stamp, thus called “Baozhongzi Cha” or “Baozhong Tea.” The term “zhong” refers to Qingxin Oolong, a small-leaved tea tree variety originating from Jian'ou, Fujian, which is a late cultivar with later leaf picking times compared to other varieties. The famous Dongding Oolong, like Wenshan Baozhong, is also made from Qingxin Oolong. In 1885, tea growers Wang Shuijin and Wei Jingshi from Anxi County, Fujian, came to Taiwan and diligently engaged in research and improvement of tea in the Nangang Daping area of the Taipei Seven-Star Region.
In the current production areas of Wenshan Baozhong tea, the Pinglin District of New Taipei City is the most well-known. Located in the southeastern part of New Taipei City, Pinglin is surrounded by mountains, lush forests, and the clear Beishi River winds through it, with tea gardens along both banks. The fertile soil, cool climate, and constant mist are ideal conditions for growing tea plants, producing high-quality Wenshan Baozhong tea. Pinglin hosts spring and autumn Wenshan Baozhong tea competitions every year, and the quality of the tea is considered the best in all of Taiwan, leading to the saying that “Pinglin Baozhong equals Wenshan Baozhong.”
The most suitable variety for Wenshan Baozhong tea is traditionally recognized to be Qingxin Oolong. In recent years, TTES No. 12 (Jinxuan Oolong) has become the second most important variety due to its planting and yield advantages. Additionally, due to the long history of tea cultivation in northern Taiwan, old tea regions like Pinglin and Wenshan still retain some of the earliest tea varieties transplanted from the mainland, such as Daman, Wuyi, and Daye, which enrich the flavor of Baozhong tea on top of its already high fragrance.
For the fresh leaves of Wenshan Baozhong tea, there is a saying: “do not pick on rainy days, do not pick with dew.” On sunny days, the ideal time for picking is between 11 am and 3 pm. Due to climatic and geographical factors, fresh leaves can be harvested in four seasons: spring tea is picked around late March to late April, summer tea in July, autumn tea in September, and winter tea around late October to late November. Generally, spring tea and winter tea have better quality, followed by autumn tea. Fresh leaves are typically hand-picked with one bud and two to four leaves, with thick fleshy leaves and a pale green color being preferred. Picking should only start once the tea buds have fully opened, and more than half of the shoots have reached this stage. Leaves picked too early will result in a bitter taste and less aroma, while those picked too late will contain too many older leaves, affecting the taste. When picking, the leaves should be snapped off using the flat of the hand with a gentle force, ensuring a round break, without squeezing the leaves, as squeezing can cause immediate fermentation and discoloration of the stems, affecting the quality of the tea. Therefore, once a basket is full, it must be immediately sent to the factory for processing.
The production process of Wenshan Baozhong tea includes initial processing and finishing. Initial processing includes sun-withering, indoor withering, shaking (green making), pan-firing, rolling, breaking up, and initial baking. The key step is the shaking, which is performed every one to two hours, usually four to five times, to achieve the desired aroma. Once the oxidation level reaches 8% to 12%, the remaining steps of initial processing can be completed. Finishing mainly involves baking, where the rough tea is placed in a baking machine and constantly turned at a constant temperature of 70°C to maintain a mild character. Skilled tea makers adjust the roasting techniques to create unique flavors and mouthfeel distinct from the standard market offerings.
High-quality Wenshan Baozhong tea has a dark green appearance with a glossy sheen and a naturally curled strip shape. Its liquor is a golden honey-green color, with a particularly fresh and elegant aroma, exuding a natural Orchid fragrance. The tea is smooth, sweet, and mellow on the palate, retaining the freshness of green tea and presenting the purest and cleanest taste of nature. We recommend brewing it using a small purple clay pot or a gaiwan, with the tea amount occupying about one-third of the pot or gaiwan. First, warm the utensils with boiling water, then add the tea leaves and pour in boiling water. The first infusion is often used for “waking up the tea” to hydrate and unfurl the leaves, which can be drunk or discarded. For the subsequent infusions, pour in boiling water and drink after brewing.
Baozhong tea is often associated with the homophone “baozhong,” meaning “sure to pass,” making it a suitable gift for friends and family studying or job hunting, symbolizing good luck and wishing the recipient success in exams and a place on the honor roll.