If you're used to drinking a matcha latte in the morning, you might never have realized that Taiwan also has an equally high-quality powdered tea—and it tastes completely different!
This article aims to introduce you to Baozhong tea powder:
where it comes from, how it's made, how it differs from matcha, and why more and more people are starting to incorporate it into their daily lives.
What is Baozhong Tea Powder?
Baozhong tea powder is a tea product made by finely grinding Taiwanese Baozhong Oolong tea leaves using a low-temperature milling process.
Baozhong Oolong is one of Taiwan's most representative tea varieties, primarily produced in Pinglin District, New Taipei City.
It is lightly fermented, featuring a distinct orchid fragrance, clear tea liquor, and a sweet, lingering aftertaste. When ground into powder, its aroma becomes more concentrated, and its uses become more versatile—it can be brewed directly, made into a latte, or incorporated into baking.
How is it different from Matcha?
Many people's first thought upon hearing "Baozhong tea powder" is matcha. This is normal—both are powdered teas used in similar ways. However, they are fundamentally two distinct types of tea.
Different Raw Materials: Matcha comes from Japanese Tencha, which is shade-grown green tea; Baozhong tea powder comes from Taiwanese Baozhong Oolong, which is a lightly fermented oolong tea.
Different Aromas: Matcha has a savory, seaweed-like umami and a slight bitterness; Baozhong tea powder has an elegant, floral orchid fragrance that is sweet and not bitter.
Different Colors: Matcha is a deep, dark green; Baozhong tea powder is a clear, bright yellow-green, with a softer color.
How to drink Baozhong Tea Powder?
Its usage is almost identical to matcha, allowing for a seamless transition:
Direct Brewing: 2g of tea powder, add 150ml of 80–90°C hot water, stir well. Refreshing with a distinct floral aroma.
Tea Latte: Dissolve 3g of tea powder in a small amount of hot water, then add iced milk or oat milk.
Cold Brew: Add 2g of tea powder to 300ml of cold water, refrigerate for 4 hours. The floral aroma is more delicate, perfect for summer.
Baking: Incorporate into cookies, pound cakes, or ice cream to bring out the unique flavor of Taiwanese tea.
Why emphasize "Low-Temperature Milling"?
The frictional heat generated during grinding is the biggest enemy of a tea powder's aroma.
Once the temperature rises, the volatile aromatic compounds in the tea leaves begin to dissipate—the floral scent you perceive has already partially escaped during the grinding process.
Leaflow's Baozhong tea powder is milled entirely at low temperatures, controlling the process temperature to ensure that the most iconic orchid fragrance of Pinglin Baozhong Oolong is fully preserved in the powder, right up until the moment you open the package.
Why is Pinglin important?
Pinglin, located in New Taipei City, upstream of the Feicui Reservoir, is a famous production area for Baozhong tea in Taiwan.
Its geographical conditions—altitude, humidity, and water quality—collectively contribute to the unique floral expression of Baozhong tea.
Leaflow's tea powder exclusively uses tea leaves from the single origin of Pinglin, without blending batches, ensuring consistent aroma performance in every batch.
If you like knowing where your tea comes from, this detail is worth noting.
