Pouchong

Baozhong tea, also known as pouchong, is a delightful, lightly oxidized tea that boasts floral notes and a unique twisted appearance. Straddling the line between green tea and oolong tea, it is often classified as oolong due to its mild flavor. This tea is primarily produced in Fujian, China, and the Pinglin District of New Taipei, Taiwan. Historically, the leaves were wrapped in paper during the drying process, which is how it earned its name—literally translating to "the wrapped kind" in Chinese.

Baozhong tea is celebrated for its floral aroma, melon-like fragrance, and mild taste. The picking season typically begins around the end of March. In the 19th century, this tea gained popularity in Taiwan as some tea companies shifted from producing traditional oolong tea to baozhong tea to meet changing market demands. Its fragrant aroma has earned it the nickname "flower tea."

Similar to other teas such as green, oolong, and black tea, baozhong tea is rich in antioxidants and has antimutagenic properties. It contains significant levels of tea catechins, which are beneficial compounds.

The journey of baozhong tea in Taiwan began with the importation of tea trees and cultivation techniques from Fujian. Regions like Nankang and Wenshan are particularly associated with this tea. One of the most popular varieties is Wenshan Baozhong Tea. The tea leaves resemble a curled rope, have a deep green color, and exude a delicate fragrance reminiscent of fresh flowers. The taste is sweet and smooth, without any harshness, and it's renowned for its moisturizing effects. The oxidation level of baozhong tea typically ranges between 8 and 12%.