This is the first Pouchong that I’ve ever tasted and prepared, so I was a bit nervous about the steeping since I knew that this was a lighter Oolong. But no fear, I figured it out and I really enjoy this tea!
First off, the leaves alone have a sweet, fresh and slighty milky scent; very light and bright. I also have to note that the color of the leaves is beautiful, ranging from deep jade to a forest green. The way that the leaves are rolled and dried give it a pretty pinched texture that unfurls to reveal broad, dark green leaves.
My first steeping brought out a very pale yellow infusion. I feel that this tea has a “springtime” essence to it, it’s delicate in flavor but also sweet and creamy smooth. It has a slight roasted note in the the background that just kind of slips in near the finish. Fresh and sweet taste.
On my second steeping the leaves were able to unfurl fully. I steeped it at 195F again at 4:10 minutes. The second time around gave it a much stronger finish that really brought out a sweet, milky roasted flavor; however the tea still kept its light and delicate qualities.
I think that two steeps is probably the limit for this Pouchong because I could tell that it was right on the cusp of turning bitter.
Last Words: This is a delicate “springtime” tea with sweet and milky qualities. Very light, very smooth.