Batch 116 of the Eco-Cha Tea Club is a Wenshan Baozhong Spring Tea, harvested in early April 2025 from Pinglin, Taiwan. This batch of tea was prepared for the Baozhong Tea producing region's largest Pinglin competition, but ended up not being entered due to changes in the quality standard that was set for this year's competition. Before we knew about all this, we had tasted and chose it among several batches of spring produce. It's maker filled us in upon our expressing interest, and said it's only available because a colleague advised him against entering it. Our source consistently achieves high ranking awards in the local competitions, so we trust his assessment when he decides it is competition grade tea. It turns out that three other batches from the same week of harvest that were entered into the smaller Shiding competition won top awards. So we feel good about choosing it before learning about all the credentials! Read the full background story in our sourcing blogpost.

The dried leaf material is uniform in both color and size, since it was groomed for competition, leaving only the A grade material. These young spring leaves brew up a fresh floral/herbal aromatic and flavor profile that quite frankly is addictive. It's got this mystique about it that keeps you sipping and trying to figure out what you are tasting!

It's super fresh, but it's also substantial and layered. It's not just the more typically renowned delicate floral profile of a standard Baozhong Tea. It changes from brew to brew throughout a gong fu session, and tastes distinctly different when it's hot vs. room temprerature.

The fact that such a limpid, translucent brew can deliver such a full-flavored profile is also part of its charm. It's delicate in its appearance and forward notes, but then it pulls through with a complex and intriguing brew that makes it an exemplary Wenshan Baozhong Spring Tea. Watch the tasting video for the full scoop!