Cultivar: Jade (Tsui Yu) TTES #13.

Harvested on: April 8th, 2025.

Origin: Pinglin, Wenshan, northern Taiwan

Video of the Wenshan Baozhong terroir: click here

Process: Lightly oxidized, striped, well dried. See here.

Baozhong started to be produced in the Nangang mountain, east of Taiwan at the end of the 19th century. Then, it quickly was grown in most hills of northern Taiwan. The reason for this development is that Baozhong won first prizes at several International Exhibitions (Paris, Milan, Panama) in the early 20th century while Taiwan was under Japanese rule (1895-1945). The fame of Baozhong continued in the 50s and 60s as plantations moved towards Shiding and Pinglin, south of Taipei. These were places without industry and where the nature is still very well preserved (because it also holds a lot of water reserves for the capital). The term Baozhong simply means 'wrapped inside' and refers to how it was packed in paper long time ago. Baozhong does not refer to a particular cultivar.

1. View

The dry leaves are small and dark green. The brew is clear and light yellow. The open leaves have signs of oxidation.

2. Scents

Their dry scents are intense with flower and dry wood fragrances. The brew is intensely flowery with forest scents.

3. Taste

The taste is sweet, fresh and pure. 

Conclusion: Of the 3 jade Baozhongs I selected this spring, this one has the most intense fragrances and sweetest aftertaste.