Cultivar: Jinxuan

Harvested by hand: April 10th, 2024.

Origin: Pinglin, Wenshan, northern Taiwan

Process: Lightly oxidized, striped, well dried.

Baozhong started to be produced in the Nangang mountain, east of Taiwan at the end of the 19th century. Then, it quickly was grown in most hills of northern Taiwan. The reason for this development is that Baozhong won first prizes at several International Exhibitions (Paris, Milan, Panama) in the early 20th century while Taiwan was under Japanese rule (1895-1945). The fame of Baozhong continued in the 50s and 60s as plantations moved towards Shiding and Pinglin, south of Taipei. These were places without industry and where the nature is still very well preserved (because it also holds a lot of water reserves for the capital). The term Baozhong simply means 'wrapped inside' and refers to how it was packed in paper long time ago. Baozhong does not refer to a particular cultivar.

1. View

The dry leaves are thin and have a green color. The brew is clear and light yellow. The open leaves have few signs of oxidation and are quite large because of their cultivar.

2. Scents

Their dry scents are flowery, close to lavender, thanks to their light oxidation level. The brew is also very flowery with bright scents of lily flowers.

3. Taste

The taste is sweet, fresh and pure. It has the light and fine aftertaste of Jinxuan.

Conclusion: This is the most lightly oxidized Baozhong of my selection in spring 2024. But it still retains the characteristic flavors of Wenshan Baozhong.