Brewed gongfu style in my oolong pot. This pouchong is light and sweet but unlike the charcoal roasted pouchong that I’ve had before it is a bit more floral and less smooth. Still an enjoyable tea but personally I lean a bit more toward the charcoal roasted variety.
Oolong tea from Taiwan. Formosa, meaning ‘beautiful’ was what the Dutch explorers called this island. The oolong teas grown here continue to be called as such. The least processed of these are termed pouchong. The ‘Opus Pouchong’ is a lightly oxidized tea with large, wavy, dark-green leaves. It is arguably the most delicate tea produced in Taiwan, a country known for its share of delicate teas. It yields a light cup with delicate fragrance and a gentle, precociously sweet taste. An underrated tea we urge you not to overlook.