The century-old Taiwanese tea-growing industry at one point contributed over 50% of the country’s foreign currency reserves. When sugar and tea were the economic staples of southern and northern Taiwan, respectively, Taiwanese teas were mostly exported, with all the tea leaves refined and processed in Taipei’s Dadaocheng area. Taipei is literally a tea capital that offers an overwhelming range of tea varieties, including the relatively well-known Wenshan Baozhong Tea and Tieguanyin.
The Baozhong variety of Taiwanese tea is called “Wenshan Baozhong Tea” because Taipei’s Wenshan area produces the best of this variety in the country. Wenshan Baozhong is characterized by intertwined leaves with curling tips, twin twigs, and a deliciously dark-green hue. As the tender, golden-rimmed leaves unfurl in the pot, they create an intensely verdant yet clean brew with just the right amount of graceful aroma, as well as a smooth taste that lingers.