#2028 Cultivar Wenshan Baozhong｜2028品系文山包種茶

Among Taiwanese teas, Oolong tea (semi-fermented tea) accounts for 80%, with 70% concentrated in central Taiwan. However, there is a famous saying in the Taiwanese tea industry, “North Baozhong, South Tongding,” underscoring the significance of Baozhong tea from northern Taiwan.

What is Wenshen Baozhong?
Historically, the Wenshen area referred to what is now Wenshen District and Nangang District in Taipei City, along with the former Taipei County regions, which are now Xindian, Pinglin, Shiding, Shenkeng, and Xizhi in New Taipei City. This area is the nearest tea-producing region to the urban center. Notably, tea fields can be reached within about 20 minutes by car or bus from Nangang Station, a hub for local trains, high-speed rail, and the metro. Additionally, taking a cable car from the Zoo Station in Wenshen District leads to Maokong, famous for Tieh-Kuan-Yin tea.

Taipei is a basin surrounded by mountains. The original urban area developed along the Danshui River (as there were no trains 200 years ago, goods were transported by boat, attracting people to settle along the river). The old downtown areas, such as Wanhua, Dihua Street, and Dadaocheng, were all near the river, far from the mountains. After the war, the construction of railways expanded people's living areas beyond the river. Especially over the past 30 years, the development and redevelopment of East Taipei have brought the city closer to the mountains. Considering the Danshui River as the city center on the above map, Nangang was relatively distant from it. The extensive redevelopment, which has seen many new high-rise towers and the creation of a terminal station, was unimaginable in the past.

The Origin of the Name “Baozhong”
About 200 years ago, even iron cans were not available. Tea was wrapped in paper for sale in shops (while export goods were transported in wooden boxes). The term "Zhong" refers to the Chin-Shin Oolong cultivar, commonly called "Zhong-zi" (seedling) in Taiwanese. Tea made by "wrapping the Zhong" became known as "Baozhong Tea." Today, this retro packaging is referred to as "paper-wrapped tea" (currently, it is used only for decoration, as modern vacuum-sealed plastic bags or cans are used instead).

Among Wenshen Baozhong Teas, those from Pinglin, a production area deep in the mountains, are particularly famous. At 400 meters above sea level, the tea fields are swept by humid winds from the Pacific Ocean, with high humidity throughout the year, producing high-quality tea leaves.

The most distinctive feature of Wenshen Baozhong Tea is its floral aroma, despite not containing any flowers. This fragrance emerges during the withering stage when the tea leaves are evenly exposed to the air, creating a floral scent. The frequency, intensity, and duration of mixing the leaves vary depending on the weather and the condition of the tea leaves, with the process determined by the artisan’s judgment. There is no fixed formula. The goal is to create a subtle and delicate floral scent through meticulous craftsmanship. The strongest floral-scented Baozhong Tea may win top prizes for the year and can sell for over NT$10,000 per kilogram.

Treasure Hunt at "Hsiangtai Tea Shop 祥泰茶莊" in Pinglin Every Spring Hsiangtai Tea Shop (祥泰茶莊) is a veritable museum of Wenshen Baozhong Tea. It operates a traditional handcrafted tea factory, ranking tea leaves from the same farm and adjusting the tea-making process according to the characteristics of various cultivars. Over 20 types of Wenshen Baozhong Tea are constantly available, making it a paradise for Baozhong tea enthusiasts.

Founded in 1921 as a tea factory, Hsiangtai Tea Shop relies on cultivating high-quality, fresh tea leaves from tea farmers. The key to delicious Taiwanese tea lies with the tea master, just as a chef’s skills determine the quality of a dish. Tea connoisseurs seek out the tea master just as wine, sake, or coffee enthusiasts seek out brewers or roasters. Hsiangtai’s tea-making skills attract requests from Pinglin tea farmers to process their tea, or they purchase raw leaves from Pinglin farmers, enhancing the value of the leaves through their tea-making process and selling them nationwide. The current third-generation owner, 馮明忠, is dedicated to making single-origin Wenshen Baozhong Tea. This tea has a high floral aroma, with different cultivars producing a variety of floral scents. Visiting the shop in late April offers a luxurious experience, akin to a Wenshen Baozhong Tea party, where over ten types of tea can be tasted, allowing you to enjoy various floral fragrances. In the Pinglin area, rare cultivars such as Fujian Rougui, Wuyi cultivars, Guangdong Phoenix Narcissus, Bai Mao Hou, as well as Taiwanese native cultivars Sijichun and Jinlan, and TRES No. 13 Cuiyu, have all been adapted into Wenshen Baozhong Tea. For Wenshen Baozhong Tea enthusiasts, this workshop is more enjoyable than a tea museum.

2028 Cultivar Wenshen Baozhong Tea
Today, we introduce the rare "2028 Cultivar" Wenshen Baozhong Tea. The tea master behind this Baozhong Tea, 馮懷謹, is known for frequently winning awards in Wenshen Baozhong Tea competitions. Wenshen Baozhong Tea is renowned for its beautiful floral aroma, and this 2028 Cultivar Wenshen Baozhong Tea, a sister cultivar to TRES No. 13 Cuiyu with the same parentage, is known for its distinct flavor due to the tea master's skills. This Baozhong Tea has a higher degree of fermentation than usual, with a scent of Osmanthus, and a very sweet aftertaste, reminiscent of juicy lychee and pear. It is delicious whether served hot or cold. To fully appreciate its delicate aroma and flavor, avoiding other scents in your mouth while drinking is best. As this tea is more aromatic than flavorful, it is recommended to use the Taiwanese dual-cup set and enjoy the scent with a smelling cup.

Aroma & Flavor: Osmanthus, Lychee, Rose, Pear, etc. (may vary)
Processing: Plucking → Withering (to reduce moisture) → Tossing (to expose to air) → Kill-green (heating) → Rolling → Drying
Origin: Pinglin, New Taipei
Cultivar: 2028 Cultivar
Elevation: 500m
Fermentation: ★☆☆☆☆
Roasting: ★☆☆☆☆
Harvest Time: May

Brewing Method
Tea:5g
Water:150 ml
Temperature: 98°C / 208°F
Brew Time:
1st Brew: 1 min 40 sec
2nd Brew: 2 min
3rd Brew: 3 min
Using a Taiwanese dual-cup set is recommended to enjoy the aroma.

Cold Brew:
5g of tea leaves in 600ml of water, steep in the refrigerator for 6-8 hours.