Baozhong tea, sometimes called pouchong, is a slightly oxidized tea, with a twisted shape. It has floral notes and is not roasted. In taste, it is actually somewhere between green tea and oolong tea, but is often classified as oolong because it is slightly oxidized.

This is a high quality tea and can be brewed many times on the same leaves. It emits a floral scent and has a rich, mild and pleasant taste. In addition, the tea has a good reputation for its good aftertaste.

Oolong tea is semi-oxidized. This happens by the leaves being pounded, preferably in a bamboo drum, and fried in repetitive exercises over a period of time until the desired oxidation is achieved. Oxidation of oolong can vary from 10 to 90%. The production of oolong is complicated and the tea is able to hold a complexity of taste and aroma beyond what white, green or yellow tea can.