Product Overview
Pouchong is a very lightly oxidized tea somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. It is produced mainly in Fujian on the Mainland and in Pinglin Township near Taipei, Taiwan. 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, Pouchong gives off a floral and melon fragrance and has a rich, mild taste.
'Wen Shan' is the name of a high mountain in Pinglin. Pouchong tea, originated in the Pinlin region outside of Taipei, Taiwan. The hills of Wen Shan have produced some of the finest light oolong teas over the past 200 years. Pouchong is often referred to as "chinese green." The nickname may be the reason why so many companies classify it as a green tea. In Taiwan, Pouchong is only produced in this region and this region's Pouchong is recognized as the finest in the world.
Pouchong has a milder flavor than Oolong tea yet stronger than Green tea. Bao Zhong tea is processed with a minimum of rolling and drying, resulting in large, deep green leaves that have undergone only slight oxidation. Its taste is appreciated by tea connoisseurs worldwide. This green oolong is noteworthy for its floral aroma and light, refreshing taste that lingers gently on the palate. These deep green leaves produce a beautiful jade liquor that yields an exquisite flavor and aroma, followed by a sweet aftertaste.
This item won gold award on 2010 spring tea competition held in Pinglin, Wenshan, Taiwan. It is vegetal but also a bit roasted. The liquor is a vibrant bright green that screams springtime. It has a clean mellow taste. There is also a toasted biscuit aroma of oolong as well as a subtle floral sweetness of green.
Brewing Guide: In a prewarmed gaiwan place 1-2 teaspoons of leaf and quickly flush with hot water. After appreciating the rich aroma of the damp leaves, cover with 90°-95°C (194°-205°F-near boiling) water and infuse for 3-5 minutes. (Lower water temperature for more floral notes, heighten water temperature for more intensity.) Pour off into prewarmed tasting cups and repeat, gradually increasing steeping time and water temperature.