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“this tea has the most distinguished taste of pretty much any tea I’ve tried. I highly recommend it.” Read full tasting note
Pouchongs are the least oxidized of the oolongs (12% to 18%). Not truly greens, yet not wholly oolongs (the greener oolongs undergo 30% oxidation, dark leafed oolongs 70%). The leaves for Pouchang tea are withered in the sun or indoors, pan-fried, dried twice and then sorted. This typically open, slightly twisted olive green leaf yields amber-green liquor that has a delicate, sweet aroma and a slightly sweet, delicate, smooth flavor. From Wenshan, Taiwan, the cultivar is Chinsin Oolong, about 15% oxidized. Lightly rolled with curly leaf. Very refreshing aroma and naturally sweet finish.
Use water at 185-195 F. Steep for 1-3 minutes. Get up to 4 pours.
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