Wen Shan Pouchong or Baozhong is a very lightly oxidized oolong renowned for its rather heavenly floral aroma and taste. Grown in the Pinglin District of New Taipei, Taiwan, this tea gets its terroir from the beauty of the natural, slightly wild, environment of the area. Light bodied, it offers notes of lilac, gardenia, and soft hints of vanilla in early infusions. Later infusions reveal notes of sweet clover, lily-of-the-valley, and river rock minerals. An early spring harvest, its character lingers for many infusions due to the freshness of the leaves and quality of craftsmanship.
This tea contains a high level of caffeine | Steep at 212° for 2-3 minutes.
How long have you been growing tea and what got your started?
I have grown tea for over 40 years. Our family has been planting Pouchong Tea for over 150 years and I have kept up this tradition.
Can you describe a typical day out in the field?
Every morning after breakfast, I walk into the tea garden to check on the growth of the leaves and on the water system to make sure everything is working. If the tea leaf is ready to pick up, I will organize workers to pick them. In the afternoon, I go back to the garden for a final check and do some extra weeding.
What is your favorite part of growing tea?
Fermentation. For Pouchong tea this step is very important, as this process is different from other oolong types. Pouchong tea requires more attention and control. If you are too forceful in rolling step then the pouchong tea will fail in the end, and you won't bring out the floral aroma.
Conversely, what is the hardest part of your job?
Fermentation. If it can't be controlled correctly, then the batch of tea will be ruined.
Are there any tips you can give on how to best brew your tea? Any advice?
Use proper temperature hot water.
You'll Also Enjoy
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.