Baozhong (also spelled Pouchong) is one of the lightest oolongs made anywhere, oxidized so briefly that it drinks closer to a green tea than to a typical oolong.
Grown mainly in the hills around Taipei, Baozhong is rolled into long, twisted strands rather than the tight balls used for oolongs like Tie Guan Yin. Oxidation is usually kept under 15%, just enough to soften the grassy edge of a green tea and bring out a floral, almost orchid-like aroma. The brewed liquor is pale gold, light-bodied, and smooth, with little of the astringency or roasted character found in darker oolongs. Its name comes from the paper wrapping (“bao”) once used to package the tea for sale. Because processing is so gentle, Baozhong is often recommended as an entry point for green tea drinkers who want to try oolong without the bolder roasted or creamy notes more oxidized styles bring.
