Baozhong 1970

In the seventies, when this tea was produced, there was only oolong and Baozhong tea in Taiwan. The most famous Baozhong (a.k.a. Pouchong) originated in Pinglin, and it is still produced there today.

The dry leaves smell like potent medicinal herbs or even Herbes de Mallorca. The infusion is best described as a liqueur. The first steep wakes the leaves from their slumber, and the second is when the real fun begins. The mellow greenness is unmistakable, and the strength is intense.

Back in the seventies, cultivars like Jin Xuan and Cui Yu had yet to be crossbred, and Dong Fang Mei Ren had yet to be invented. The Baozhong 1970 and our Wulong 1980 irrefutably demonstrate that tea culture and habits were much simpler in those days. The choice was clear: “I’m having a darker Wulong or a greener Baozhong.”

This tea is not a mere ghost from the past; it is a mighty revenant. If you’re new to aged tea or are looking for a milder option, start with the Wulong 1980.

Origin of the name

The name “Baozhong” indicates that the tea was traditionally wrapped in paper after production. This was, in fact, historically the case for most greener oolongs, but is no longer strictly followed today.