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Total Articles Top Ten Famous Teas of Taiwan

Characteristics of Baojiao Tea

Paochong Wenshan Bao Seed Tea. The story of the origin of the name "Bao Seed Tea" is diverse and is categorised asthe six tea familiesThe bag seed tea of Zhong Qing Tea is full of the ancestors' memories of Fujian in those years.Oolong TeaThe handwork is similar to that of Wuyi Tea from Fujian Province in China, and it is the first tea of its kind in China.This is a partially fermented tea in the form of a cord, but it was first introduced because of the demand for jasmine tea flakes in the mainstream market, and in order to make a commercial tea that does not need to be culled but has a distinctive floral flavour, it is an alternative.

Sample of Mainstream Tea (Winter Tea - Light Green, Spring Tea - Honey Green)

Sample of marketed mainstream tea (spring plucked tea with dry buds and greenish colour)

Origin of Wenshan Bao Tea

History and Legend

Dating back to the Qing Dynasty, from Fujian Anxi Wang Shui Jin, Wei Ching Shi, the ancestors of the two families came to Taiwan, to the Chixing County, Taipei County, Danei Zhangliao (now Nangang Dakengshan District), see the local climate and geographical conditions suitable for the development of the tea industry; and then actively engaged in the local packet seeded tea research and improvement, research and development of Nangang-style packet seeded tea production method, and teach the villagers, develop aNo need to rely on lavender processingThen you can have the natural floral flavour of the packet type of tea.

In the early days, Taiwan was a major producer of Oolong tea.

Qing Dynasty Export Wrapper Hidden in Xin Fang Chun Tea House

Meiji Tea Wrapping Paper 1895-1945 (Japanese period) This is a Meiji Tea Wrapping Paper of the Meiji period, made by the Hsinchu Tea Company and issued by the Meiji Shoji Company, the exact date of which is unclear. National Museum of Taiwan History.

It is a sales practice to pack every four taels of tea leaves of 150 grams into a square packet, and each packet is wrapped with two pieces of odourless high quality cotton paper or burlap paper, inside and outside, overlapping into a long square quadrilateral packet, and then sell it.The packet is then stamped with the name and line number of the tea, and is known as a packet seeded or packet seeded tea.

Early Bao Seed Tea in Taiwan (quoted from) National Cultural Memory)

Nangang has become the birthplace of Bao Gai Tea, which is a fascinating story that must be told every time. During the Qing Dynasty, when Tangshan passed through Taiwan, the ancestors of the tea industry brought tea trees and technology from Fujian to Taiwan, which led to the development of today's Taiwan Tea. The earliest packet-type teas were fragrant flakes that were wrapped in paper and sold, and later became improved teas that did not contain flowers.

So for a period of time.scent tea with flowersPacket seeded tea, no celling improved packet seeded tea, is the simultaneous existence of commodities, and was initially to solve the problem of export unfavourable excessive oolong tea commodities, transported to Fujian to be processed into jasmine tea, but because of the high cost of return, it is planted in the periphery of Taipei, various types of flowers that can be used for celling, including jasmine, xiuying flower, tree orchids, gardenia, magnolia, and orchid, and in the unification of the Dadaocheng periphery of tea factories to the celling production.

Important point in time:

• 1796 Wong Ching started to sell the tea in paper packets.
• 1820 Ke Chao's introduction of tea to Shamkeng
• 1881 Ng Fook Yuen Established Yuen Lung Hau and started to produce tea with lavender aroma.
• 1916 Wei Ching Shih, South Hong Kong style, no flowers but flowery.

Old Words Revisited: The Origin of Nangang Baojiao Tea

During the Qing Dynasty, from Wangshui Jin, Anxi, Fujian Province,When Wei Ching came, the two families came to the stage.When he arrived at Danei Zhangliao, Chixing County, Taipei State, in the Dakeng Mountain area of Nangang today, he saw that the mountains and waters there were clear and the temperature was suitable for the development of the tea industry; so he actively engaged in the research and improvement of the tea plantation in the area, and researched and developed the Nangang style of plantation tea production method, and taught it to the townspeople, which was the first time that there was a large scale of the tea plantation in Taiwan (from the Nangang District Farmers' Association).

Newspaper honours Wei Ching-shi as a benefactor of Baojiao tea production

In recent years, the Government has begun to focus on the preservation of the tea culture in South Hong Kong, so as to reintroduce consumers to the importance of tea in the North.

Wei and Wang, the two great predecessors, have respectively researched and developedNo need to rely on lavender processingThis is a natural floral flavoured tea that can be produced. Their production methods are not quite the same. Wang Shuijin's production method is based on the Wuyi tea production method in China, and the tea has a strong aroma after brewing, and it is a "Wenshan style" production method with a reddish soup colour.

The mountain breeze in Pinglin doesn't talk, but the tea does.

Recently, when I drank Wenshan Bao Seed Tea again, I suddenly remembered the adjective "Qingtan Jade Wave", which is really what I felt when I took the first sip of the tea.

It is not as overbearing as High Mountain Tea, nor is it as obviously sweet as Honey Spice Red, but it has a relaxing greenish, slightly acidic flavour, like walking along the side of a mountain, with the wind blowing, the air clean, and the taste in your mouth clean.

Flavour:

• Top note: grapefruit flower, orchid
• Middle note: green papaya, cucumber
• Aftertaste: dried fruit, candied dates, wood

Click me

The tea leaves are tightly rolled and wrinkled in the shape of a dragon, and the tea is fragrant after brewing. The water is honey-green and yellow in colour, with a natural and pleasant aroma, and the taste is smooth and sweet, which is known as the "Nangang Style of production".

Photographed at Xin Fang Chun Tea Shop Paper packets from the Nationalist Government era

The best variety of tea for making Bao Seed tea is the Green Heart Oolong, which is known in the community as the "Seed" variety, possibly giving it its name. It is now believed that the name "Bao Seed Tea" originates from the way it is packaged. It is believed that the name originated from the way the tea was packaged, as tea houses would wrap four taels of tea leaves in paper and add a shop seal at the end, hence the name "Bao Seed Tea". However, there is a high probability that it was a misspelling of the term "Colour Seed Tea", but it was found that the word "Bao Seed" had a good connotation and was retained.

Photographed at Xin Fang Chun Tea House Introduction to Bao Seed Tea

Geographic conditions of the Da Wenshan production area

The name Wenshan Baocha comes from its main production area, the Wenshan District, which is a geographic area that is extremely suitable for the growth of tea trees. The area is low in elevation, mainly hilly, and is also located in the northern part of Taiwan, with humidity and clouds all year round, providing the ideal humidity and temperature, which gives Wenshan Baocha its unique sweet taste and mild aroma.

The current mainstream packet seed tea with a clear flavour and a stringy dragon shape is originallyNangang Bun TeaAs a source of technological development, it has the best aroma, and was included in the Wenshan area at that time, and even spread to the Taozhumiao area, which was able to produce it, and it was later customary to refer to this style of product as Wenshan Baozhuang Tea. The Dawen Mountain area includes Xindian, Pinglin, Shiding, Shenkeng, Xizhi, Nangang and other tea areas in Taipei County, which are located at an altitude of 400 metres above sea level, with a special environment of clear water and mountains, a year-round cool climate with plenty of water and fertile soil, which makes the tea of excellent quality.

Pinglin, as the largest tea distribution centre in early Northern Taiwan, has maintained an excellent production and marketing model since tea production began in the late 19th century. In an era when Taiwan was exporting red and green teas, the Pinglin Tea District did not follow the trend, but insisted on using the de-watering method to produce tea broths with a refreshing aroma. This unique semi-fermented tea has survived the storms of the past hundred years and is still standing.

Tawen Mountain Area

The Qing Dynasty called the emperor is like a human fist for the fist mountain fort (Li), and later changed to the Wenshan Xiuji "Wenshan" refers to the northern Wenshan District, Wenshan packet seed tea that is now the Wenshan District of Taipei City (Muzha, Jingmei), Nangang District, Xindian, Pailing, Shinkeng, Shidin, Pingxi, Xizhi, Wulai, the area of the production of semi-fermented strip tea.

Landscape of Davenport

1. About 3/4 of the area is hilly and above 50 metres above sea level.TokoWest Low,Southern HighThe mountains are low in the north, and the ridges all run in a slightly northeast-northeast direction.
2. The hydrological basin runs from east to west and north-west, with the river channel gradually widening and the flow rate slowing down, gradually forming an alluvial plain along the riverbank. Beishi Creek, Jade Reservoir, and Jingmei Creek watersheds + Nanshi Creek and Xindian Creek watersheds

Problems of Tea Tree Management

Picking tea buds at a tender age is a big no-no for the long-term management of tea trees. Tea farmers in the Pinglin area tend to dwarf their tea trees, with the crowns often less than the height of an adult's knee.

Over-dwarfed tea trees grow adventitious buds from stout branches, which have fewer buds to sprout and are prone to overgrowth. The tea gardens in Pinglin are mostly steep, and the over-dwarfed tea trees have too small a canopy to shade the land, which makes them susceptible to soil and rock erosion. Tea growers believe that this kind of management can produce good quality tea, but it greatly reduces the yield per unit area, and is prone to premature aging of the tea trees, shortening their economic life.

Aging tea trees must be removed and replanted. Repeated replanting will destroy the long-established ecosystem of the tea plantation and is not in line with the concept of organic cultivation.

In recent years, the Pinglin region has been actively developing organic and eco-tea production, with a great desire to protect the water quality of the catchment area and to promote a sustainable tea village. However, the current management of Pinglin's tea gardens, which involves over-dwarfing and over-picking of tea trees, along with mechanical harvesting, defeats the purpose of sustainable organic cultivation. It is hoped that the local producers in Pinglin will adopt the ancient craftsmanship techniques and follow the semi-fermented tea process that has been established from the Qing Dynasty to the Japanese era, so as to bring back the elegant and sweet Wenshan Baojiao tea.

The Craftsmanship of Bao Seed Tea

Wenshan Bao Seed Tea is a semi-fermented tea, with a degree of fermentation between green tea and traditional Oolong tea. During the production process, the tea leaves go through the complicated steps of plucking, drying, shaking, stir-frying, kneading and drying. The most distinctive feature of Wenshan Bao Seed tea is that it is not deliberately pressed or shaped by tofu machines, and the natural curly shape of the tea leaves is maintained, which allows the tea broth to better retain the natural aroma and flavour of the tea leaves.

According to the announcement of the Tea and Beverage Crops Improvement Plant, the fermentation level of Pao Seed Tea is about 10%, but the actual situation in the community is between 10% and 30%. When making Bao Gai Tea, the old-timers would use the water-reducing method of thinly spreading the green and gently stirring, which contrasts sharply with the thickly spreading the green and heavy-handed water accumulation of Frozen Top Oolong (a semi-dome shaped Bao Gai Tea with roasting), resulting in Bao Gai Tea with a greenish water colour.

The maturity of the tea leaves is the key to the quality of the tea, and the selection of matured leaves is rich in internal substances, which can produce a golden yellow tea broth. However, if the tea leaves are too young, the finished product will be too green or too red in colour, and will not be able to show the ideal golden broth colour, and it will be even more difficult to produce when obtaining the raw materials of "Gongsun Leaves".

Bag Seed Tea Bottoms of Different Grades of Picking Standards

Wenshan Baozhuang tea has always been superior in fragrance, while pursuing the freshness and activity of the tea broth, we should not forget the sweet and mellow flavour performance, which must be the highest performance of Wenshan Baozhuang tea with honey-yellow colour of the broth and the dryness of the tea.

The Dilemma of Tea Production

Taiwan's tea production and marketing mechanism is deformed by the fact that tea production has long been determined by the results of competitions. The judges of the competition tea preferred the dried tea to be tightly packed, so the tea growers, in order to satisfy the judges' taste, picked the tea leaves that were too tender and killed the leaves during the production, in order to make the dried tea with a dark green colour and tightly packed strands.

Young tea leaves are soft and tender, and those that are underplucked have a high water content, which makes them easier to shape and more beautiful in the kneading stage. However, if the tea grower picks mature tea leaves, the finished product will be yellowish-green in colour, and these yellowish-green leaves are often eliminated in order to participate in competitions. The dried tea produced from moderate culling is also yellow-green in colour, but these colours and shapes, which fully express the fine qualities of Bao Seed tea, are not favoured by the judges.

As a result, although most of the tea is beautiful in appearance, after brewing, the tea broth is not fragrant enough and is bitter. The cloudy tea broth caused by insufficient culling is still prevalent in the bag-type tea region, and has become one of the causes of the shrinking bag-type tea market. The excessive pursuit of appearance has become the fatal injury of the modern day bag-grown tea.

The requirements for fermentation and roasting techniques vary from time to time. The traditional classic tea is more highly fermented, with a darker colour and a distinct fruity aroma. The modern day tea is less fermented and has a greenish colour and a fresh aroma with light floral and fruity notes.

Ping Lam Old Street The brewing station of Cheung Tai Tea House, a historic shop

Bao Seed Tea Production Process

1. tea plucking: Hand-picked ripe green heart oolong tea leaves.
2. withered by sunlight: The tea leaves are withered in the sunlight so that they lose their water.
3. indoor withering: Continuous withering in the room causes further water loss in the tea plant.
4. Indoor StirringStir the tea gently to promote uniform water loss and oxidation.
5. Aggregate fermentation oxidation: The tea leaves are stacked and oxidised for fermentation to control the degree of fermentation.
6. kill the flowers: High temperature is used to stop fermentation and preserve the aroma and flavour of the tea leaves.
7. torture: Gently kneaded to make the tea leaves into a stringy shape.
8. dryness: Dry the tea leaves to remove excess water.
9. Filter: Sorting tea leaves to remove impurities and rejects.
10. Packaging: Packaging the finished tea leaves for sale.

Quoted from Oolong and Packed Tea Production Science

Drying the buns is an important part of the process, drying them until they are crisp and removing any excess moisture.

Larger packaging size compared to spherical teas.

Bao Seed Tea Brewing Reference Values

This article will give you an idea"Bao Seed Tea Brewing Technique.

With a pronounced floral aroma and just the right amount of lightness to fill the room with a fresh scent after brewing, this classic tea has become a world-renowned classic of Taiwanese flavour, with a honey-yellow water colour and an aroma that is like a breeze in the grasslands.

Wenshan Bao Seed Tea has a clear and bright soup with a light yellow or greenish emerald colour, a fresh aroma with distinct floral and light fruity notes, a smooth taste and a quick aftertaste. When brewing, it is recommended to use a porcelain or glass jug with warm water at around 85°C to 90°C. The first brewing time is about 1 minute, and then 10 to 20 seconds more each time, and the strength can be adjusted according to personal taste.

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Bag Seed Tea Evaluation Process

In the "New Taipei Good Tea" competition, Wenshan, Shidian, and TAGs are all listed in a hierarchy. The entry fee usually includes pesticide spectrum testing, administrative fees, packaging materials, and in recent years, sampling tests to determine if the tea is from outside the country.

Normally, for this type of competition, the number of points for a single type of tea/per participant (per OCI number) is limited to 5 points. For the Pinglin competition, each tea sample has to reach 23 tael catties, and 21 tael catties will be deducted from the weight of the tea samples when they are delivered for the competition. The spring competition usually has a maximum of 1500 tea samples, while the winter competition has a maximum of 1000 tea samples.

• Sampling code: Place a piece of 4-code number paper.
• Weighing: 200g of representative tea samples
• Tea brewing: 145~150 cc of boiling water.
• Competition Soup: Cover and let stand for 5 minutes before tasting in the judging bowl.

Judging Criteria

• Fragrance: Tea samples should have a distinctive and pure floral or fruity aroma.
• flavours: The tea broth should be balanced and extended, with a smooth and sweet flavour.
• shape: Tea leaves should be firm and naturally curved in appearance.
• Colour: Tea leaves should be bright green in colour.
• colour of water: The tea broth should be honey green with yellowish colour and the water colour should be bright.

Phase-out situation

1. Essence, impurity, bitterness and astringency are eliminated.
2. Stale and miscellaneous flavours are eliminated
3. It's not Greenheart Oolong.
4. Soya and vegetable flavour due to insufficient fermentation (too much like green tea)

Currently, there are competitions in Wenshan and Shiding, and the Xinbei Good Tea Competition in Pinglin District has the highest value and grade reference value:

• Grand Prize (Only Prize): NT$50,000 / TJK
• First Prize (1): NT$30,000 / Taiwan Catty
• First Prize (2-5): NT$20,000 / TJK
• First Prize (6~10): NT$15,000 / Taicin
• First Prize (in no particular order): NT$8,000/taiwanese kg.
• Second Prize (in no particular order): NT$5,000/Taiwanese catties.
• First Prize (in no particular order): NT$3,000/taiwanese catty.
• Merit Award (in no particular order): NT$2.4 thousand / Taicin

According to the Pinglin Youth Tea Development Association, it is believed that the evaluation criteria in, aroma 60%, appearance 20%, water colour 20%, which aroma contains taste scores will affect each other.

Extended Reading:

• So the experts know how to use it too? Lazy Tea Making in the Office
• Are there any tea tree varieties in Taiwan that you don't know about?
• Convenience Store Oolong Tea Recommendation List
• Oolong Tea Brewing Tips
• Top Ten Famous Teas of Taiwan
• Taipei │ Datong District] WANG TEA LAB
• Taipei │ Xinyi District] Wei's Tea Industry, the heir to the father of Taiwan's packet-planted tea, Wei Ching-shi.

Invitation, course seminar, tea purchase

:: Practical Tea Ceremony and Tea Ceremony Courses
● One-on-one and one-on-two tea studies courses, corporate presentations
:: Purchase of Bao Seed Tea

Do you also like to taste tea? Do you want to learn about the top 10 most classic teas in Taiwan? Then this course is for you!

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The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.