Cultivar: Tsui Yu (jade)

Harvested by hand: April 15th, 2026

Origin: Pinglin, Wenshan, northern Taiwan

Process: Lightly oxidized, striped, well dried.

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 light green. The brew is light yellow. The open leaves have fewer signs of oxidation and uneven sizes.

2. Scents

Their dry scents are flowery, close to lavender, thanks to their light oxidation level. The brew is great with bright scents of lily flowers.

3. Taste

The taste is sweet, fresh and pure. It has a good aftertaste.

Conclusion: This Tsui Yu cultivar has delivered the lightest Baozhong of 2026. If you're looking for a Baozhong that comes close to high mountain Oolong, that's it!