All About (Taiwanese) Baozhong

Green Oolongs

Like Dong-Ding (and unlike high-mountain tea) Baozhong has a long, history in Taiwan. Baozhong (or Pouchong) literally means “wrapped kind” and refers to the way the tea was traditionally packaged in paper. Grown at a measly 400-800 meters elevation in Northern Taiwan, Baozhong is a low-elevation tea (typically from Wenshan or Pinglin). It is also not rolled, an important distinction from the majority of Taiwanese oolongs. Even though it is marketed and consumed to the western market as a Taiwanese tea, Baozhong is originally a mainland tea and is still produced in Fujian, China. The history of Baozhong is very similar to Tieguanyin and Fo Shou; All three are originally from China and were brought over to Taiwan in the late 19th century. Each of these teas has evolved and changed separately in Taiwan and are now very different from their Chinese cousins.

Baozhong. Source: Floating Leaves.

A Brief History & Historical/Current Growing Regions

Baozhong was originally grown in Nangang (a Southeastern district in Taipei) primarily for export to the Chinese market (Fuzhou) in the late 19th century. The original Taiwanese Baozhong was scented for added fragrance, similar to Jasmine tea. This lasted until the Japanese occupation when Wei Jing-shi (under Japanese appointment) developed processing methods for a naturally floral and un-scented Baozhong. Baozhong tea became extremely popular amongst the Japanese and farming quickly expanded to neighboring areas (Wenshan and Pinglin). To this day Taiwanese Baozhong is nearly exclusively grown in Northern Taiwan in the greater Taipei area.


Nangang Baozhong? Never heard of it? Nangang Baozhong is one of those old flannel sweaters that used to be popular, grew out of fashion, and has recently experienced a mild resurgence in popularity. Nangang is Baozhong’s original Taiwanese capitol and the centerpiece for Baozhong growth during the Japanese occupation (1895-1945). Tea grown during the occupation was primarily exported and had to be stamped as “Nangang Baozhong” to be approved for exportation. After the Japanese occupation, Nangang’s farmers moved to other industries as tea-growing grew out of fashion. Because of Baozhong’s history as an export crop to Japan, Nangang is a popular location for Japanese tourists. Nangang Baozhong has also had a bit of a resurgence as the Taiwanese tea industry and appreciation has grown and prospered.

Traditional Tea Wrapping
Traditional Tea Wrapping. Source:


Wenshan and Pinglin are the two names most commonly associated with Baozhong today. As Baozhong’s popularity and production declined in Nangang, Pinglin became the centerpiece of Baozhong production (his remains true to this day). Pinglin is also a primarily agricultural/rural district and is located just outside of Taipei in New Taipei City. Pinglin is also home to the world’s largest tea museum, the Pinglin Tea Museum.


Wenshan is the southernmost district in Taipei, neighboring Nangang and very close to Pinglin. It also includes Muzha, an old Taiwanese district famous for producing Taiwanese Tieguanyin. Before its current formation in 1990, Wenshan referred to a much larger area that included Pinglin (this is the source of some confusion). While Pinglin never stopped producing Baozhong, production of Baozhong tea spread into other areas within Wenshan. Before being overtaken by Dong Ding & co. in the late 70s and 80s, Wenshan Baozhong was extremely sought after, sitting at the throne of Taiwanese tea.

Map of Taipei/New Taipei City
Map of Taipei/New Taipei City. Nangang/Wenshan in Taipei, Pinglin in New Taipei City. Source: WikiTravel, Citiviu.

Processing, Oxidation Levels, Cultivars & Competition Baozhong

Today, Baozhong is one of the least oxidized oolongs, featuring oxidation levels between 5-20% (often lower than minimally processed Taiwanese gaoshan). This was not always the case. Baozhong has evolved considerably over the years and has most recently followed the trend of greener oolongs. The modern Baozhong has taken over the competition so strongly, that it’s extremely rare to find traditional Baozhong with a stronger oxidation and roast.

The oxidation and roasting are used to help ensure freshness when exported. Decreased travel times, better storage technology, and more domestic consumption have helped to mitigate these problems and allow a greener Baozhong (to the lament of some).

Traditional Baozhong
Less common and more traditional Baozhong styles. Source: Origin Tea.

A number of different cultivars are regularly used for Baozhong. Most often the oolong cultivar is used (Chin-hsin, Chin-hsin Da Mou, etc.). This is the most traditional Taiwanese Baozhong cultivar and it is still commonplace amongst premium and competition Baozhong. For more commercial usage, the three growth cultivars are used (Si-ji, Jin Xuan #12, Cui Yu, #13). These cultivars grow faster and get a higher yield but don’t have the complexity of other oolong cultivars. If you purchase any of these cultivars, make sure you are paying a reasonable price for it. Another buzzword to watch out for is high-mountain Baozhong as nearly all Baozhong is grown in Northern Taiwan, well below the 1,000 meter mark!

There are competitions held for Baozhong tea. The most notable of these are the Spring and Winter competitions for Baozhong. These competitions have already been outlined in detail by a few other sources (Tea Geek, Floating Leaves). Competition tea is used as a way to sell premium tea for top dollar. Award-winning tea will usually be purchased for ridiculous prices. These teas are judged by a number of different components (aroma, leaf quality, etc.) and are brewed using competition style (3g/6minutes/boiling water).

Competition Style Baozhong
Competition Style Baozhong Brewing. Source: Floating Leaves.

Aged Baozhong

Aged Baozhong is one of the most common Taiwanese teas to be found aged (primarily because of its longer history). Even though modern-day Baozhong ages exceedingly poorly, older/traditional Baozhong was more oxidized/roasted and can make for an extremely pleasant aged oolong. Aged oolongs (& Baozhongs) were often the leftover roasted stock of the previous season. These teas will either have one high-fired roast or be be re-roasted every few years to keep out excess humidity. Taiwan is more humid than most of North America/Europe and Stephane Erler of Teamasters has speculated that the drier climates of the west might even be more ideal for aging oolong. Teas that are roasted throughout the years will often be too roasted, eliminating the tea’s original character to create a roasty and drinkable but uninteresting tea (roasting itself is a craft!).

Aged Baozhongs
Aged Baozhongs. 10 year-old Wenshan, 20 year-old Nangang, 1967 Pinglin. Source: Project Origin Tea.

8 responses to “All About (Taiwanese) Baozhong”

  1. Hi guys
    Do you know how oxidized and roasted traditional Baozhongs were? You describe a trend over time towards lower oxidation and roast…but I am just wondering how much things have changed. I ask because I want to better understand what I am tasting in aged Baozhongs. Thanks for all the great content. It has been a lot of fun to learn along with you.

    • Hi John, Good question! Traditional Baozhongs are indeed difficult to track down. The question you pose I do not have any sort of definitive answer for. I am 100% convinced that modern-day Baozhong is very different from the old stuff.

      The best example I’ve probably tried is the Traditional Style Baozhong Origin Tea offered up ages ago. Sadly it (or anything similar) has not been available for sometime. I think perhaps the best bet would be to privately email some of the shops that specialize in Taiwanese Oolongs. Old, traditional-style Baozhong is seldom produced so it would likely take some work to track it down (I’d try Floating Leaves, Tea Urchin or maybe Teamasters/TTC).

      Cheers and hope this clarifies somewhat!

    • Thanks Peter! I actually was just drinking some of Origin Tea’s Baozhong the other day. Great stuff and a pretty good summer time drinker!


  2. I recently was visiting my son in Taiwan. My son has lived their for 6 years. (great tour guide). we both like good tea and after traveling throughout Taiwan my eyes have been opened to tea. their is do much to taste and know!
    my question: I purchased two boxes of wenshan baozhong tea on one outing.
    one brown box that i now will assume is more roasted and a green box. when i returned to america i opened the green box to find that the vacuum pack had lost vac.
    the box does not have any English print on it. Is there a way for me to verify when it was bagged. there is two numbers on the box 02-26656789 and 02-29384929.
    I will drink it but im feeling dicouraged for not checking the box.
    I made a pot at 190 degrees F. I think it may be old as their was not much aroma from the tea. ?? thanks for your help.

  3. Deep and interesting insights, as always. A question here, do you think you can revive or transform a faderd out modern style Bao Zhong by roasting it?

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