I love the melon notes on this lightly oxidized tea and the floral aromas are so light that if you are not "in-the-moment" when drinking this cuppa you will miss their beauty.
$3.00 – $100.99
This oolong, lightly oxidized, presents a light rich taste with notes of melon and delicate floral aromas of lilac and orchid. Don’t let the light oxidation fool you, it’s packed with flavor.
Pouchong tea, also known as Bao Zhong in Mandarin, is a lightly oxidized oolong tea from Taiwan. It is harvested twice a year, spring harvest in April and winter harvest in December. The name Bao Zhong refers to the “wrapped style” of traditional processing. This tea undergoes a very light rolling just enough to create a twisted leaf and an oxidation level of less than 20% is maintained to preserve ethereal, high floral aromas.
Oolongs are the most manipulated teas. Many are still hand-rolled. After the leaves are harvested, they go through a slow and controlled leaf bruising process. Different levels of this process creates everything from a slightly twisted leaf to a tightly rolled ball. Between the variations of rolling and the large oxidation range form 7% to 70%, wide range of natural flavors are produced. Some oolongs can take up to 7 days before it reaches its completed stage.
Cultivar: Qingxin, Kosher Certified
(1 1/2 tsp (6 gr) to 6-8 oz water)
3-4 minutes @ 195℉
Number of Western Infusions: 3-4 minutes @ 195℉
(1 1/2 tsp (6 gr) to 3 oz water)
10 sec @ 195℉; increase the seconds slightly for each infusion
Number of Eastern Infusions: 6-8