I was kind of indifferent to this one. It has a pleasant flavor, but nothing that really struck me as amazing.
“Note: don’t eat some kimchi right before you taste tea. It takes awhile to actually taste the tea! Ok, and now about 10 minutes later… This has a very faint floral scent and a nice...” Read full tasting note
“It’s a very light mossy smell this time. Infusion 3. 10 mins. The leaves are finally fully expanded. The taste is wonderful. Sweet. Could prob do more infusions but I think I am going...” Read full tasting note
“My 1st pouchong! While I’ve wanted to try this I wasn’t intenting to get it yet, but I really wanted to try the superior jasmine pearls (a once in a life time chance most likely), so I...” Read full tasting note
“I changed my rating I love this tea so much! I can’t get enough of it, I want to bathe in this stuff. Going on my FIFTH steep today of the same leaves. Holy...” Read full tasting note
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.
Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.
PouchongCanton Tea Co
Pouchong全泰茶莊 (Chuan-Tai Tea Co. Ltd.)
In the pouch: Herbal, almost floral. I had to look at the label to make sure I hadn’t picked up the pouch of green tea instead.
Steeping: Smells like roasted rice. It’s not unpleasant at all, but it’s more of a cereal smell than an herbal smell.
This probably needs a longer steep time than the recommended 2-3 minutes on the label. I was afraid to oversteep it and make it bitter, so I gave it about three minutes. The liquid is transparent. Tastes like hot water lightly infused with roasted rice. I’m going to try a second steep for a longer steep time. Surely there is more to this tea than this.
Second steep: Still smells like toasted rice, but now tastes like spinach.
One needs to be quite generous when it comes to portioning here. The tea has a good nose.Hints of rose blossoms or hibiscus are pushing through…although they are very shy and fade away quickly.
It will require a couple of trial runs until a deceant cup is produced with this particular kind of leafs.The steeping time can be longer then on a usual Oolong.
I personally overportion the tea now and then balance the flavor by adding hot/cold water.As one would do it when working with a Samowar…
It’s odd. I picked up the tin of this tea thinking it would be full and found it nearly half gone. Thinking on this, I realize that pouchong is always the first tea to be emptied out of my stash, closely followed by wuyi ensemble. There’s something about this tea that makes it vanish into thin air. On the first sip, it has a very lovely, classic oolong taste to it, but with my vague cold, after the first few sips, it just taste like warm tea that will heal my throat. Either way, I’m enjoying it, and I guess if it’s the first to go, I should order more of it next time.