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Dryed swirls smells of sour plum,

Brewing aestethics is compelling. The tea itself is fruity thick and juicy. Go for lots of leaves and high temperatures. slight sweetness is great on the palate but i find it lacks smoothness in some moments.

Great value!

A very enjoyable white tea,

The sweetness is sharp and persistant. Feeling at times like some sweetners, this piercing sweetness reminds me of white cake for some reasons.
steeping brings in contrast between sweetness and roundness. further brews give way to a rich texture.

Unsure whether the flavors or the tea is causing happy delights within me, I’d reccomend it for moody days, or perhaps any day!

Can’t get enough!

Dried leaves are delicate and smell like powderty white flowers and cucumber plants.
This smell is the peak of this tea to me. Dreaming of a cool spring wanderlust in misty mountains.

There is definetly a melon rind-cucmber freshness.

it opens up to an oily steep with toasted aromas, low bitterness but a dry finish of chalk/rock. From this point occasional notes of hay and sugar are welcomed.
Overall i thought it was boring.

Ending with very long steeps unfold lingering sweetness balanced by the chalkyness.

thaaaaaaat is good!
Dry leaves smells surprisingly of chocolate and mint.
Wet leaves are fragrant, there is a very dessert vibe to the smell, crème caramel, chrysanthemum and honey
the taste is soo soft, like soy milk, but there some very welcomed woody tannins. it makes you want more. the smell of the dry cup is outright intoxicating.
Second brews more tannic, tannic to astringent (more of a green taste) and i can relate to Don’s finding of walnuts taste.
It is so good.
Sample it and if you can afford buy it. I have a feeling that it’ll keep getting better.

Great tea!
I’ts the first time i taste Pouchong and it’s definitely a style i must explore.

Wet leaves had me worried; smelling a bit like greens cooked on an open fire. But that smoky note does not carry over to the tea.

At first, it’s a delicate and sweet infusions. It re-steeps with more body to a milky and floral cup. Light yet complex enough to keep you intrigued, the mouthfeel moves from mineral to chalky to powdery in the most enchanting way.

I would recommend slightly longer steeping times.

Brewed as recommended (2, 3, 4 minutes),

Pretty leaves minimally broken, smells fresh (white flowers, sweet greens).
wet leaves smells somewhat like green vegetables and honey,
the first steep reveals a sweet and smooth brew that finishes lemony.
further steeping enhances the acidity, darker vegetables comes to my mind but it is still very light and pleasant brew.

For some reasons i smell Burnt notes in wet leaves and (mainly) the first brew but don’t get much smoke flavors in the brew.

For the very high monk.

Western style brewing produces an invigorating liquor where the sweetness of the ginseng blends with dessert notes (caramel/vanilla). I get peaches all around with strawberries joining in.
The ginseng has got that sweetness found in dehydrated roots such as ginger or maca powder, nutty and reminiscent of roasted parsnip. the licorice adds it’s peculiar mouth feel, very much like stevia, which lingers in your mouth.

Overall, the tea works wonders! it is very uplifting and even the taste itself forces a smile on your face