WEN SHAN BAO ZHONG
WRAPPED TEA
WULONG
★ PESTICIDE-FREE GARDENING
Wenshan, New Taipei City, Taiwan
1986 Wen Shan Bao Zhong is a rare aged wulong tea preserved over decades to develop a mature and integrated profile. With time, its fresh floral character has transformed into deeper notes of dried fruit, honey, and soft wood. This tea is valued for its smooth texture, stability, and a refined expression of aging in lightly oxidized wulong teas. MORE
AROMA
Floral, fruity
TASTE
Fruity, creamy
ALTITUDE: 700-800
CULTIVAR: Qing Xin
HARVEST: Spring, 1986
WULONG
★ PESTICIDE-FREE GARDENING
Wenshan, New Taipei City, Taiwan
1986 Wen Shan Bao Zhong is a rare aged wulong tea preserved over decades to develop a mature and integrated profile. With time, its fresh floral character has transformed into deeper notes of dried fruit, honey, and soft wood. This tea is valued for its smooth texture, stability, and a refined expression of aging in lightly oxidized wulong teas. MORE
AROMA
Floral, fruity
TASTE
Fruity, creamy
ALTITUDE: 700-800
CULTIVAR: Qing Xin
HARVEST: Spring, 1986
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
1986 Wen Shan Bao Zhong is an aged wulong tea produced in Wenshan District, within Taiwan. It is made from the Qing Xin cultivar, traditionally used for Bao Zhong production, and processed with a light level of oxidation. The tea was originally crafted as a fresh, highly aromatic wulong and later preserved under controlled conditions to allow long-term aging.
The production follows the classical Bao Zhong method, including withering, light oxidation, fixation, and drying, with minimal rolling to maintain the natural, elongated leaf shape. Unlike more heavily processed wulongs, Bao Zhong emphasizes clarity and floral expression, which provides a unique foundation for aging. Over time, the tea undergoes gradual internal transformation, developing a more integrated and mature profile.
1986 Wen Shan Bao Zhong occupies a rare position within the tea world as an example of long-term aging applied to lightly oxidized wulong tea. It is valued for its stability, smooth texture, and the depth achieved through decades of maturation. The tea reflects both the original craftsmanship and the evolution of its character, offering a refined balance between residual freshness and developed warmth.
TERROIR
1986 Wen Shan Bao Zhong originates from the Wenshan area of Wenshan District, in northern Taiwan. This region lies at low to mid elevations and is characterized by a humid subtropical climate, with frequent rainfall, high humidity, and moderate temperatures. These conditions support steady leaf development and contribute to the soft, pliable structure of the material used for Bao Zhong production.
The terrain consists of rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient environment, allowing the Qing Xin cultivar to develop its characteristic aromatic clarity without excessive vigor. The moderate altitude contributes to a slightly faster growth cycle compared to high-mountain regions, influencing the initial freshness and aromatic intensity of the tea. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. These conditions are particularly important for lightly oxidized teas, as they preserve clarity while providing a stable base for further development.
Another important aspect is the interaction between terroir and aging. The initial composition of leaves grown in Wenshan provides the foundation for long-term transformation, while proper storage allows gradual evolution of the tea’s internal compounds. This integration ensures that the final tea expresses both the regional character of Wenshan and the depth achieved through decades of maturation.
ORGANOLEPTICS
The dry leaf consists of elongated, loosely twisted leaves with a deepened palette from dark olive to brown tones, reflecting long-term aging. The aroma of the dry leaves is mature and refined, with notes of dried fruit, aged wood, honey, and a subtle herbal nuance. In a preheated teapot, the leaves release a complex aromatic profile from the first infusion, where soft woody and honeyed tones are supported by hints of dried flowers and light spice. As the infusion develops, the aroma becomes more integrated, combining sweetness with a calm, rounded depth and a gentle, aged character.
The aroma of the liquor is smooth and layered, with a harmonious combination of honey, dried fruit, and soft woody notes. The taste is elegant and well-structured, with a medium body and a smooth, slightly viscous texture. A deep, natural sweetness forms the core of the profile, supported by notes of dried fruit, light herbs, and almost no astringency. The aging is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and persistent, with a returning honeyed sweetness and a soft, warming finish. In the empty cup after drinking, a delicate sweet, woody, and slightly spicy aroma remains, leaving a refined and contemplative final impression.
1986 Wen Shan Bao Zhong is an aged wulong tea produced in Wenshan District, within Taiwan. It is made from the Qing Xin cultivar, traditionally used for Bao Zhong production, and processed with a light level of oxidation. The tea was originally crafted as a fresh, highly aromatic wulong and later preserved under controlled conditions to allow long-term aging.
The production follows the classical Bao Zhong method, including withering, light oxidation, fixation, and drying, with minimal rolling to maintain the natural, elongated leaf shape. Unlike more heavily processed wulongs, Bao Zhong emphasizes clarity and floral expression, which provides a unique foundation for aging. Over time, the tea undergoes gradual internal transformation, developing a more integrated and mature profile.
1986 Wen Shan Bao Zhong occupies a rare position within the tea world as an example of long-term aging applied to lightly oxidized wulong tea. It is valued for its stability, smooth texture, and the depth achieved through decades of maturation. The tea reflects both the original craftsmanship and the evolution of its character, offering a refined balance between residual freshness and developed warmth.
TERROIR
1986 Wen Shan Bao Zhong originates from the Wenshan area of Wenshan District, in northern Taiwan. This region lies at low to mid elevations and is characterized by a humid subtropical climate, with frequent rainfall, high humidity, and moderate temperatures. These conditions support steady leaf development and contribute to the soft, pliable structure of the material used for Bao Zhong production.
The terrain consists of rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient environment, allowing the Qing Xin cultivar to develop its characteristic aromatic clarity without excessive vigor. The moderate altitude contributes to a slightly faster growth cycle compared to high-mountain regions, influencing the initial freshness and aromatic intensity of the tea. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. These conditions are particularly important for lightly oxidized teas, as they preserve clarity while providing a stable base for further development.
Another important aspect is the interaction between terroir and aging. The initial composition of leaves grown in Wenshan provides the foundation for long-term transformation, while proper storage allows gradual evolution of the tea’s internal compounds. This integration ensures that the final tea expresses both the regional character of Wenshan and the depth achieved through decades of maturation.
ORGANOLEPTICS
The dry leaf consists of elongated, loosely twisted leaves with a deepened palette from dark olive to brown tones, reflecting long-term aging. The aroma of the dry leaves is mature and refined, with notes of dried fruit, aged wood, honey, and a subtle herbal nuance. In a preheated teapot, the leaves release a complex aromatic profile from the first infusion, where soft woody and honeyed tones are supported by hints of dried flowers and light spice. As the infusion develops, the aroma becomes more integrated, combining sweetness with a calm, rounded depth and a gentle, aged character.
The aroma of the liquor is smooth and layered, with a harmonious combination of honey, dried fruit, and soft woody notes. The taste is elegant and well-structured, with a medium body and a smooth, slightly viscous texture. A deep, natural sweetness forms the core of the profile, supported by notes of dried fruit, light herbs, and almost no astringency. The aging is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and persistent, with a returning honeyed sweetness and a soft, warming finish. In the empty cup after drinking, a delicate sweet, woody, and slightly spicy aroma remains, leaving a refined and contemplative final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.