A first and quite successful attempt by our grower family on Mt. Tie Bilun 帖比倫 to cultivate and produce classic Baozhong at 1,300 meters above sea level, in northern Nantou, Taiwan. Yes, you caught us—true Baozhong is traditionally grown in Pinglin, in the island’s north. This is an experimental version of Baozhong made under organic growing conditions at high elevation — what would be classified as a Gaoshan Oolong — resulting in a fruitier profile, long aftertaste, and beautiful texture.

Baozhong tea (包種), pronounced “Paochung” in Taiwanese, is a relatively light oxidized tea, so much so that it’s often classified as green tea or even its own category altogether, especially among the older generation in northern Taiwan. It is fresh and floral, with a light body and a clean, refined finish that lingers pleasantly.

While Baozhong’s origins date back to imperial China, its main development took place in Taiwan, where it took on a unique style. Its name refers to the original packaging method — wrapping the leaves in paper to preserve aroma and freshness, before the days of vacuum-sealing. Today, Baozhong is mostly grown in Pinglin, northern Taiwan.

This tea is grown on a rare sustainable farm with which we collaborate closely. The farm owner leads several agricultural developments in organic fertilization methods that are safe for the environment, wild life, and human health. The tea was tested against 539 pesticides by Eurofins Lab and found completely free of pesticide residue.

A light, summer-friendly tea that is highly accessible for Western-style brewing — no need for a gaiwan or special teaware.