Green Tea with Mint | Pouchong & Peppermint
Green Tea with Mint | Pouchong & Peppermint
Pouchong is grown high on the Xu family farm in Wenshan, the mountainous interior of Taipei County. The leaves are large, dark and very lightly tumbled and baked so they are around 25% oxidised. Though the locals call it a green tea it is almost an oolong. The organic peppermint leaves release a strong aroma having been ‘rubbed’ to give up more of their flavour. The combination of the mint and green leaves is a refreshingly fragrant infusion which can be made into an iced tea for hot summer days – or drunk after supper as a soothing tisane which is low in caffeine and high in antioxidants.Read more about Pouchong green tea in Canton Tea School
| Range | Everyday |
|---|---|
| Country | Taiwan |
| Origin | Wenshan, Taiwan and a certified organic farm in Somerset UK. |
| Harvest Date | 2009 |
| Varietal | Pouchong and Peppermint |
| Leaf Appearance | Large dark twisted leaves of Pouchong with the smaller rubbed leaves of organic peppermint |
| Aroma | Fresh mint over aromatic floral green tea notes. |
| Liquor | The liquor is a golden green |
| Tasting Notes | The zesty, fresh flavour of peppermint over a base of mellow green pouchong. |
| Quick Brewing Instructions | Brew with quite a few leaves - around 2 tbsps per cup (200ml) and hot, around 85°C (185°F), allow to steep for 2-3 minutes and infuse several times.
Read more in Canton Tea School. |
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