Product Overview
Wen Shan Bao Zhong is one of Taiwan’s most celebrated lightly oxidized oolong teas, produced primarily in the Pinglin and Wenshan regions near Taipei. Surrounded by misty mountains, abundant rainfall, and a mild subtropical climate, this area provides ideal conditions for growing high quality tea. With a history spanning more than a century, Wen Shan Bao Zhong has become the benchmark for Taiwanese fragrant oolong teas and is widely regarded as one of the finest lightly oxidized oolongs in the world.
Unlike more heavily oxidized or roasted oolong teas, Wen Shan Bao Zhong undergoes only light oxidation, typically around 8% to 15%, allowing the natural character of the leaf to remain vibrant and expressive. The tea is carefully crafted through traditional withering, oxidation, fixation, rolling, and drying processes. The finished leaves are long, twisted, and deep green in appearance, reflecting the tea's gentle processing style.
The defining characteristic of premium Wen Shan Bao Zhong is its exceptionally elegant floral aroma. The finest examples often display notes reminiscent of orchid, magnolia, gardenia, and other fresh spring blossoms, accompanied by subtle hints of ripe fruit. The liquor is bright and clear with a beautiful jade-green hue. The taste is smooth, refreshing, and naturally sweet, offering a balance between the lively freshness often associated with green tea and the depth and complexity expected from fine oolong. Rather than emphasizing heavy roast characteristics, Wen Shan Bao Zhong showcases purity, fragrance, and clarity of flavor. A lingering floral aftertaste and long-lasting sweetness make it one of Taiwan’s most treasured tea styles.
This tea belongs to the Quality Award category of the renowned Wenshan Bao Zhong Tea Competition system. The Wenshan Bao Zhong Tea Competition is among Taiwan’s oldest, most respected, and most influential tea evaluation events. Held regularly by local agricultural associations and tea organizations, the competition serves to promote excellence in tea production and preserve the traditional standards of Wenshan Bao Zhong craftsmanship.
All competition entries must meet strict regional and production requirements before being accepted for judging. To ensure complete fairness, the competition employs a blind tasting system. Tea samples are submitted anonymously and assigned identification numbers, with all producer and brand information removed before evaluation. Judges assess each tea solely on its quality and performance in the cup.
The judging process typically includes multiple rounds of evaluation conducted by experienced tea masters, professional tea tasters, and industry experts. Each sample is prepared according to standardized brewing procedures and assessed on appearance, aroma, liquor color, taste, and infused leaf quality. Particular attention is given to the floral fragrance, aromatic purity, freshness, sweetness, balance, and lingering finish that define exceptional Wen Shan Bao Zhong tea.
The competition generally recognizes four principal award levels: First Prize, Gold Award, Silver Award, and Quality Award. First Prize represents the highest level of achievement for a given season. Gold Award teas demonstrate exceptional quality and refinement, while Silver Award teas exhibit outstanding character and craftsmanship. Quality Award teas have successfully met the competition's rigorous standards and represent excellent examples of traditional Wen Shan Bao Zhong tea. Due to the large number of entries and strict judging criteria, any tea receiving an official award designation is recognized as a competition-grade tea of distinguished quality.
This Silver Award Competition Grade Wen Shan Bao Zhong beautifully expresses the classic character of the Pinglin tea-growing region. The dry leaves are elegantly twisted with a vibrant green appearance. Once infused, the tea produces a brilliant jade-green liquor with an intensely floral bouquet accented by delicate fruity undertones. The flavor is exceptionally smooth, refreshing, and naturally sweet, displaying remarkable balance, depth, and refinement. Successive infusions reveal evolving layers of orchid-like floral notes, lingering sweetness, and a clean, elegant finish. Its award-winning quality reflects the skill of the tea maker and the exceptional character of the Wenshan terroir, making it a superb example of Taiwan's finest fragrant oolong teas.
Brewing Guide：
Gongfu Style:
Use 5 g of tea leaves per 100–120 ml of water. Brew with water at 90–95°C (194–203°F). Steep the first infusion for 30 seconds and gradually increase the steeping time for subsequent infusions.
Western Style:
Use 2–3 g of tea leaves (about 1–2 teaspoons) per 250 ml (8 oz) of water. Brew with water at 90–95°C (194–203°F) for 3–5 minutes.
Multiple infusions are recommended to fully appreciate the tea's floral aroma and lingering sweetness.