Wenshan vs Alishan
Both produce lightly oxidised Taiwanese oolong and they produce it in opposite shapes. Wenshan Baozhong is strip-rolled and barely oxidised, close enough to green tea to confuse a blind taster; Alishan is ball-rolled and high-grown.
growing region
What is being compared
Point by point
| Aspect | Wenshan | Alishan |
|---|---|---|
| Position | Hills south of Taipei. | Central Taiwan, high mountain. |
| Elevation | Roughly 300 to 800 m. | Roughly 1,000 to 1,600 m. |
| Leaf shape | Twisted strips, open and loose. | Tight balls. |
| Brewing consequence | Front-loaded: gives a great deal in the first two infusions and fades sooner. | Slow to open; the first steep wants 20 to 25 seconds and the third or fourth is often the best. |
| Oxidation | The lightest of Taiwan’s oolongs — closest in character to green tea. | Light, but with more development than Baozhong. |
| Aroma | Lilac and fresh flowers, delicate and immediate. | Gardenia, cream and a marked cooling finish. |
| Price driver | Skill and freshness. | Altitude, and the low yields that come with it. |
The short answer
The shapes tell you the brewing before the labels tell you the origin. A Baozhong given high-mountain timings over-extracts; a high-mountain oolong given Baozhong timings tastes of almost nothing.
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