Coconut Pouchong

A Oolong Tea from


84 / 100

Calculated from 133 Ratings
Tea type
Oolong Tea
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Natural Coconut Flavor, Oolong Tea Leaves
Coconut, Cream, Grass, Chestnut, Floral, Orchid, Butter, Salt, Flowers, Fruit Tree Flowers, Rice, Smooth, Rice Pudding
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Loose Leaf
Not available
Typical Preparation
Use 9 oz / 267 ml of water
Set water temperature to 185 °F / 85 °C
Use 3 g of tea
Steep for 3 min, 15 sec
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214 Tasting Notes View all

“I was craving a creamy coconutty tea tonight. Not quite this one… haha, I just realized that it is/was DavidsTea’s Buttercream that I’m craving! (Or Persimmon’s Coconut Creme, but Buttercream is...” Read full tasting note
“This has been cold brewing in my fridge for 18 hours and I finally decided to try it. I might have made it a little strong but when I added soymilk to it, it’s really very tasty. Like a big glass...” Read full tasting note
“So, so frustrated today, steepsterites. I think I may have stress-fractured my tibia. It’s not a horrific sort of break. It’s pretty common, actually, as I understand it…but it hurts, and if it...” Read full tasting note
“My Golden Moon order FINALLY came in!!! This tea smells like Girl Scout Samoa’s!!…well, without the chocolate. I only brewed the first infusion for 2 minutes and it is a bit weak but there is a...” Read full tasting note


“There’s mystery to the art of finding and freeing the floral aroma and rich flavor of a pouchong tea. But the reasons Golden Moon’s Coconut Pouchong is noticeably better than others are pretty simple.

Real coconut makes this South Pacific treat buttery, smooth, and sweet.

It’s the unusually long, elegant leaves of this South Pacific delicacy that give the tea its light, slightly floral, and calming taste. As for that hint of tropical sweetness? We’ve got the nectar of young coconuts to thank.

Our Pouchong is grown in the Fujian Province, just outside of the Wuyi Mountains. The farm is located on sunbaked land that is mostly mountainous and is traditionally described to be "Eight parts mountain, one part water, and one part farmland.” That’s how we get a tea leaf with smooth floral notes, a light body, and a sweet finish.
Coconut Pouchong uses only real extract. In order to extract the coconut naturally, we start with real coconuts and roast, shred, and steep them for over one week. We then strain the coconut pieces leaving only pure coconut extract that is both smooth and buttery.

1) Bring fresh, filtered water to 180°F
2) Pour over your tea leaves in a teapot (1 spoonful of tea per serving)
3) Steep 3 minutes
4) Stir, strain, and enjoy!

Awarded Best Tea at the 2007 World Tea Expo

About Golden Moon Tea

Golden Moon is dedicated to offering outstanding, whole-leaf teas of the greatest quality and finesse. All Golden Moon Teas are hand-plucked and meticulously crafted to enhance leaf character, aroma, color, clarity, body, complexity, and above all, flavor.

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