Baozhong tea

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Baozhong tea, also called pouchong, is a lightly oxidized tea that sits between green tea and oolong. It is usually not roasted. It’s mainly made in Fujian, China, and in the Pinglin district of New Taipei, Taiwan. The name means “wrapped tea” in Chinese, a nod to an old drying method where leaves were wrapped in paper.

Appearance and processing: the leaves are rolled into a rope-like shape and are deep green with tiny grayish-white spots. Oxidation is gentle, about 8–12%.

Flavor: Baozhong has a delicate floral aroma and a mild, sweet melon flavor. It’s rich and smooth, not harsh.

Harvest time: In Taiwan, Baozhong is a spring tea, typically picked around late March.

History: After 1873, economic troubles led some producers to shift production from Taiwan to Fujian, where Baozhong became established.

Popular regions: Nankang and Wenshan in Taiwan; Wenshan Baozhong is one of Taiwan’s most popular teas.

Health: Like other teas, it has antioxidants. Baozhong contains catechins, more than black tea but fewer than green or other oolong teas.

Bottom line: Baozhong is a fragrant, easy-to-drink tea best enjoyed in spring, with a mild, floral-melon character.