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Wenshan, the range of mountains that surround Taipei in northern Taiwan produces a type of oolong that is twisted rather than rolled. It’s a crafting style that hearkens to an earlier time in tea making, and actually predates the rolled oolongs for which Taiwan is known. Called Baozhongs or "Pouchongs", these teas are the lightest oxidized amongst Formosa teas – usually in the range of 5%-10% – and only lightly roasted to preserve their fresh, lush nature.
Our Wenshan Baozhong comes from Pinglin – where terroir and skilled craftsmanship combine to produce the most reputable teas. Unlike most Baozhongs on the market, ours is barely roasted – we prefer to allow the leaves to speak for themselves.
Harvested in April 2015, this tea is smooth, sweet and enticingly floral, with a subtle hint of cane sugar and cream.
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