Wenshan Pouchong Tea

Launched Wenshan Pouchong Tea. Wenshan Pouchong Tea is one of the representative teas of Taiwan. The tea leaves undergo slow rolling and very light fermentation, giving off a sweet floral aroma. Many experts consider oolong tea to be the most difficult tea to produce. This is because the oxidation (fermentation) level of oolong tea ranges between 10-80%, and controlling the degree of oxidation is very difficult. Wenshan Pouchong Tea is one of the teas with particularly light fermentation. Therefore, first-time drinkers often mistake it for green tea. Wenshan Pouchong Tea has a very intense floral aroma and a faint green tea scent, with sweetness and freshness being its characteristic features.

History of Wenshan Pouchong Tea

Wenshan Pouchong Tea has a history of over 100 years. Additionally, it is said that the Wenshan region in Taiwan was one of the earliest areas to cultivate oolong variety tea trees. The name "Pouchong" tea was originally used in Anxi and Fuzhou in Fujian Province. The origin of the name "Pouchong" comes from the method of packaging the tea. Around 1820, tea in Anxi was produced by imitating the manufacturing methods of Wuyi Mountain oolong tea. However, at that time, the oolong tea produced in Anxi was transported to Fuzhou, where it absorbed floral notes and was sold as flavored oolong tea. This tea was wrapped in paper and sold in rectangular box-like packaging, hence it was called Pouchong tea. In Chinese, "Pouchong" means "type of package." In 1873, oolong tea production began in the Wenshan region of Taiwan. At that time, the global economy was in recession, the tea market was sluggish, and due to the high price of Taiwanese tea, Taiwanese traders were unwilling to purchase locally produced oolong tea, resulting in large unsold inventories. To address this situation, Taiwanese producers sent the leftover oolong tea from that period to Fujian Province, where it was scented with flowers and then sold as flavored tea to Southeast Asia. Similar to the Pouchong tea produced in Anxi, the flavored oolong tea from Taiwan was also wrapped in paper, so it was called Pouchong tea. In 1881, he hired tea masters from Fujian Province to Taiwan, where they produced flavored tea for export to Southeast Asia. After 1885, efforts were made to further improve the quality and processing methods of Pouchong tea. As a result, micro-fermentation technology was developed, successfully bringing out a natural sweet floral aroma. Nowadays, paper bags are no longer used for the initial harvest, but the name from that period is still retained, and it is also called Pouchong tea (Wenshan Pouchong Tea).

Production Area and Varieties of Wenshan Pouchong Tea

The main production area of Wenshan Pouchong Tea is located around Pinglin Township in Wenshan District, New Taipei City, Taiwan. This region is relatively close to Taipei, with an altitude of about 600-800 meters. The main variety is Qingxin Oolong, which has a rich aroma. The cultivated variety is Qingxin Oolong.