Wen Shan Heritage Bao Zhong (文山包種) is a characterful Pouchong from Pinglin District, New Taipei City, Taiwan. This is a heritage-style oolong, meaning that it is oxidised a little more than our popular Wen Shan Bao Zhong that is made in a more modern style. The heritage-style processing means that this tea is oxidised to about 20% rather than the usual 10% or so, resulting in a more complex flavour. It is crafted by Mr Chen, a 91 year old tea master still practising his tea craft. This tea was hand harvested and hand processed in late April 2021.
Made by Mr Chen, it is crafted from Qing Xin ‘Green Heart’ (青心) plants that are handpicked on the hills next to his ancestral home in Pinglin. He has been making tea here since the end of the Japanese occupation of Taiwan in 1945, although he does get assistance with his craft from the younger generations of his family. As more and more producers are switching to the less labour intensive and easier to make versions, we are very privileged in being able to support Mr Chen’s craft and the more traditional way of tea making. We also source some artfully aged teas from him.
This heritage-style Wen Shan Bao Zhong produces a more complex flavour when compared to other modern versions. It produces a bright and clear liquor with a typical floral aroma. The aroma has a touch of baked scent to it, although this does not translate much to the flavour. The profile is light with predominant creamy and floral notes. It has a sweet and savoury taste with a herbaceous edge with a note that is reminiscent of fresh parsley butter sauce. The overall tasting starts on sweet, floral and herby flavours, progressing to a savoury and creamy taste. This is an excellent representation of a more traditional Wen Shan Bao Zhong and is a great comparison to the popular less oxidised modern versions!
Brew at 90°C in western style for 2-3 minutes according to your taste. However, we strongly advise gongfu brewing for this tea, with 5g per 100ml brewed in a gaiwan or good quality clay teapot. Use 95°C water with an initial infusion of 30 seconds. Add an additional 10 seconds to subsequent infusions. Different teaware will perform differently, so the infusion times may be shortened or lengthened to taste.