Wenshan, the range of mountains that surround Taipei in northern Taiwan produces a type of oolong using techniques from the Wuyi Mountains of Fujian. Called Baozhongs or “Pouchongs”, these teas are twisted rather than rolled, and are the lightest oxidized amongst the Formosa teas.
Our Wenshan Baozhong comes from Pinglin – an area whose terroir and skilled craftsman combine to produce the most reputable Baozhongs. Unlike msot Wenshan Baozhongs on the market, ours is barely roasted – we prefer to allow the leaves to speak for themselves.
Harvested in April, the tea is smooth and sweet, with a subtle hint of cane sugar and cream.