Pouchong tea (Bao Zhong): easy guide, top 3 best teas

Last updated: February 14, 2020 at 10:59 am

What is Pouchong tea?

Pouchong (Bao Zhong) tea is a very lightly fermented variety of Formosa (Taiwanese) oolong. Native to the Wen Shan region of northern Taiwan, it is harvested in both spring and winter. Thanks to a minimal oxidation level of less than 20%, Pouchong tea is widely accepted as the ‘greenest’ of all oolongs. The name ‘Bao Zhong’, meaning ‘wrapped style’, alludes to the lightly rolled and twisted form of the dry tea leaves.

What kind of tea is it?

Pouchong tea is traditionally produced from the qing xin cultivar, though modern tea masters also craft it from others including jin xuan. It has characteristically long leaves that are twisted via slow rolling during processing. This preserves their fresh, uplifting, floral and melony notes inside, releasing them into your cup when you brew the tea.

Pocket-friendly, premium, and everything in between

There are many factors at work that decide how good a batch of Bao Zhong will be. Pouchong teas harvested in winter and spring tend to be the most sought after. These get maximum cloud cover through the year, because of which they’re low on catechins and rich in L-theanine. The tea cultivar used is another decider. Generally speaking, premium Bao Zhongs are made from the Qing Xin cultivar. The price you pay for your Pouchong tea will also depend on whether it comes from a single plantation or features a blend of tea leaves from multiple tea gardens. Given all these considerations, Pouchong teas have over a dozen grades, and prices can vary from $25 a pound to upwards of $1500 a pound!

Tasting notes and reviews

Pouchong tea gives you a smooth, creamy sip, and leaves you with a lingering floral finish. Its scent presents a mixed bag of floral and woodsy notes, and the aftertaste often includes a hint of almond. Generally, Pouchong tea has a “light”, “buttery” texture that makes it a good “afternoon sipper”. Its “wildflower” and “melon” notes lend themselves well to honey, together leading to a “crisp flavor profile” that almost “dances on the tongue”.

Tea tips

Good quality Pouchong tea generally lasts through 3-4 infusions. It doesn’t come with too many rules regarding the steeping time and the quantity of tea to be used for each infusion. You can play with both to derive your preferred notes and brew strength. However, the water temperature should ideally be maintained at about 85°C. Boiling water can turn your tea bitter, while lukewarm water might not be able to effectively extract the aroma and taste of the tea leaves.

Wen Shan Pouchong Oolong Tea – Bao Zhong Traditional Tea Taiwan

Wen Shan Pouchong Oolong Tea – Bao Zhong Traditional Tea Taiwan

  • Our Pouchong oolong is different. The tea leaves are lightly toasted leading to a gentler, more balanced tea.
  • This oolong tea has a fresh, soft aroma with a hint of cereals while the taste contains hints of salt and fresh vegetables and a lasting sweet aftertaste.
Golden Moon Tea – Coconut Pouchong Tea

Golden Moon Tea – Coconut Pouchong Tea

Do you know what’s better than sitting on a beach in Tahiti, popping a straw in a fresh coconut, and wasting the day away? Well, nothing actually. But with our Coconut Pouchong, you get that same fresh coconut taste. Not the artificial tasting Piña Colada mix found at your favorite beach bar. This tea combines the taste of real, buttery, and silky coconut with a light Pouching tea base.


Pouchong, also known as Baozhong, is a very green oolong tea hailing from Taiwan. Pouchong is the most lightly oxidized of all oolongs - just 8-10%. This creates a beautiful balance of green tea freshness and heavenly floral notes found in darker oolongs. In Taiwan, pouchong tea is all about the aroma. In the cup, you'll find a buttery sweet and uplifting floral a..

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