Lishan Baozhong

Since the early 1980s, more and more tea cultivation areas have been developed in the highlands (Gaoshan), where these teas have also gained their greatest prominence. Due to the strong temperature fluctuations and the frequent fog in these regions, the resulting teas naturally possess a finer, milder, and sweeter character compared to lowland teas, and were thus regarded as an ideal alternative to Dongding or other lowland varieties. Nowadays, the market focuses almost exclusively on highland teas, and the variety of processing methods has sharply declined. Moreover, highland teas are becoming increasingly greener, meaning they are less oxidized.

This particularly green and slightly oxidized Baozhong tea was produced in the tea-growing area of Lishan. Although Baozhong is actually another name for Wulong, the very slightly oxidised process used today often differs from traditional Wulong methods. Consequently, in Taiwan it is usually referred to as Baozhong to distinguish it from Dongding and Gaoshan (highland teas). Meanwhile, Pinglin remains a fascinating tea region: it offers a wide range of tea cultivars, and its processing follows the tradition in Wuyishan (in China). Additionally, the region’s soil and climate are well-suited for tea. With some luck, you can still find excellent, traditionally processed Wulong teas there today.

This Baozhong was harvested and processed in spring. Thanks to its traditional production, it has a slight degree of oxidation, allowing its varietal character to shine through. Even after years, the infusion remains brightly shimmering and retains a fresh and floral aroma that subtly evokes the scent of orchids. Because of its twisted processing, the tea shows its full character right from the first infusion and stays consistent over several infusions. When you pause to appreciate the lingering aromatic notes in meditative silence, you might find yourself wondering why such teas are not produced more often…

Harvest: Spring 2022
Aroma: refreshing, with notes of orchids, jasmine and marzipan on the finish
Oxidation: approx. 30%
Roasting: light
Varietal: Qingxin
Terroir: Lishan, Taichung, 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.