Bao Zhong Tea Market Collapse

Bao Zhong tea was a dominant force in the 19th century Taiwanese tea market. It is a long striped tea leaf originating from the region of northern Fujien and was usually scented either with jasmine, chrysanthemum or other flowers. Bao Zhong is the least processed among the Oolong tea varieties. This makes it somehow similar to green tea because of the smooth and refreshing taste and the rich aroma. When brewed and properly prepared, Bao Zhong tea can produce a flowery aroma with a slight floral aftertaste. As soon as you take a sip of the warm concoction, you will note that this tea variety has a smooth texture. Oolong tea is in between the less oxidized green tea and the more oxidized black tea. And depending on the preparation, the tea range can be more or less oxidized. In the case of Bao Zhong, this tea is closer to its green counterpart.

Popularity

What lead to the popularity of this tea variety in various parts of the country were the reported health benefits of the tea leaf. The Bao Zhong tea variety has an abundance of antioxidants. Antioxidants are substances that inhibit oxidation and help counteract the effects of free radicals in the body. Another reason why people purchased this variety was the anti-aging properties. The features of this tea variety are somehow similar to the benefits of green tea. This is despite the fact that the true green tea lacks the amount of oxidation that the Bao Zhong variety has.

Reasons for Collapse

Even with the heavy exportation to Southeast Asia, the mid twentieth century was witness to the collapse of the Taiwanese Bao Zhong market.There were various factors that lead to the collapse of this popular tea market despite the fact that this variety was well-loved. One of the most apparent factors was the emergence of new tea varieties. The new tea varieties seemed to have more interesting taste and aroma than the former variety. Because the new varieties were hybrids of the goodness found in their predecessors, they appeared to be of higher quality than the Bao Zhong tea leaves.

Another factor that lead to the declining profit of the Bao Zhong tea market was the lack of refined tea cultivation and harvesting. Specifically, the tea production procedures of the time lacked the sophistication needed to produce ground tea leaves with their quality intact, and a reduction in unpleasant aftertaste.

In line with this, there had been a lack of improved tea processing and preparation for the Bao Zhong variety. During the emergence of the novel tea varieties, the Bao Zhong tea was still being prepared by wrapping the processed tea leaves in paper. In view of the vigourous industrialization of the tea industry, this was not a profitable way to prepare the tea for market, nor was it the best way of preserving the integrity of the product. This preparation method was considered long and laborious and therefore lead to decreased amounts of product to be sold in the marketplace. The failure to improve on the process of bringing the tea to market impaired its ability to compete. These hindrances were in direct relation with the competing tea varieties which were not necessarily better in quality, but more market ready with quantities on demand.

As for the tight market competition, the Bao Zhong tea traders had a hard time keeping up with both local and international tea trading schemes.

Revival

Popular culture played a great role in the improvement of Bao Zhong tea trade in the country. One of the most famous beliefs enforced during the renewal period was to drink a cup of Bao Zhong tea in hopes of passing an examination after doing so. This also lead to the extension of the tea name. Moreover, extensive research was also performed to improve cultivation, harvesting, preparation, and processing for the Bao Zhong variety. To support this revival method, the Bao Zhong tea enthusiasts and entrepreneurs enforced aggressive marketing strategies to promote and sell the new versions of the tea variety. Currently the long striped tea leaf is still cultivated in Northern Fujien today however, the volume grown and consumed now, is nothing like that of the 19th century peak period.


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Karen Davis is an Yixing Teapot enthusiast and collected her first pot back in the 1980's. She is the founder of Brownstoneshopper, an online webstore that sells Yixing teapots. We have a variety of teapots showcased in our online gallery. If you enjoyed this article, visit us now online at http://www.brownstoneshopper.com/contact-us/ and sign up for your FREE Report!


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