Baozhong is one of the oldest tea types in Taiwan, and the reason for it being named "Baozhong" (包種) is interesting. Some say it is called "Baozhong" (包種) because of a typo from "Se Zhong" (色種), which means a special varietal that is different from the traditional varietal from Wu Yi (武夷), and people miswrote the two words.
Another more convincing, and well known in Japanese document, recorded that the name Baozhong was derived from the way in which tea merchants at that time packed their tea products with folding paper, because "Baozhong" in Han character literally "the type of tea that was packed." Furthermore, this is again, one of the most crucial points for Baozhong being classified as "Baozhong" in 19th century, is that it was a scented oolong tea with flowers such as osmanthus. Eventually, the old Baozhong evoluted to the modern Baozhong we are more familiar with today after the innovative process invented by tea masters in the 1910s, which made the new type of Baozhong no longer required to be scented with flower to carry a floral aroma.
However, despite them being very similar, the 21st century Baozhong and 20th century Baozhong, are two totally different tea types now after the rising of high mountain oolong, and therefore making the 21st century Baozhong very "green tea like." This new Baozhong we are offering from 2017 winter, is the Baozhong that follows the tradition of proper processing by using a new but rare varietal "Cui Yu" under the supervision of Taiwan Sourcing. As a result, this Baozhong will be probably the best Baozhong Oolong you have ever tried before, and will age very well under the right condition. This is a top notch Baozhong and as such we are calling it "Emperor Jade", a name that could both show its varietal and unique character.
Harvest Season: Winter 2017 / 冬 貳零壹柒
Varietal: Cui Yu / 翠玉
Elevation: 400 M / 肆佰 公尺
Region: Pinglin / 坪林
Fermentation Level: 10% / 分之 拾
Roast Level: 0 / 無
Smooth, creamy and bright. Full mouth-feel and very lubricating. Nice green vegetal character, but somehow not astringent at all. This is the best Bao Zhong so far. I liked the spring 2017, but this one is even better!
Water is boiling!
Water is boiling!