Baozhong vs green tea
Baozhong is the lightest oxidised oolong there is, and the question of whether it is really an oolong at all is a reasonable one to ask.
tea
What is being compared
Why these get confused
Its light colour and floral aroma lead people to assume it is a green tea, and the bruising step is what makes it an oolong.
Point by point
| Aspect | Baozhong | Sencha |
|---|---|---|
| Oxidation | Minimal — enough to count as oolong, barely. | None. Fixed within hours. |
| Processing | Withered, lightly bruised, fixed, strip-rolled. | Steamed and rolled. No bruising step. |
| Flavour | Lilac, cream and sweet grass. Highly aromatic and light-bodied. | Grassy, marine and savoury. |
| Brewing | Cooler than any other oolong — around 85–90 °C. | Cooler still, around 70 °C. |
| Where it sits | The natural first step from green tea into oolong. | The reference point for steamed green tea. |
The short answer
Baozhong is the bridge. Anyone who likes green tea and has been put off oolong by roasted examples should start here.
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