Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing.

At its best, baozhong gives off a floral and melon fragrance and has a rich, mild taste.

The picking season of this famous Taiwan "spring tea" (春茶) usually begins around the end of March.

Farmers from Taiwan imported trees and growing techniques from Fujian during the nineteenth century.

The most popular kinds of baozhong tea are from the Nankang and Wenshan regions.