Other names

• Baozhong Tea
• Bao Zhong Tea
• Paochong Tea
• Wenshan Tea

Introduction

Named after the old practice of wrapping the tea in paper, Pouchong was developed in the 1890s. Grown high on the slopes of Wen Shan, Taipei county, Taiwan on small traditional family farms, this hard to find tea is unique to Taiwan. The locals call it a Green Tea, but it is actually a very lightly oxidised Oolong. The long dark leaves produce a bright yellow/green liquor that is smooth, soft and delicious.

Origin

Wen Shan (Pinglin), Taipei County, Taiwan

Varietal: Qingxin Oolong

Processing

Pouchong is made by hand according to methods that are over a century old. Leaves are picked by hand in late March, twisted and withered briefly, then heated in rotating drums to stop oxidation at around 8 - 15%. The process is highly skilled and great care needs to be taken to avoid bruising the leaves. Pouchong is then graded in a special competition by expert judges and then the grades are priced according to their rank.

Tasting notes

Good Pouchong should have a strong floral fragrance and has a rich, mild melony taste, with notes of minerals and apricots. The softness intensifies through several infusions.

Brewing instructions

Pouchong is a very forgiving tea to infuse: just a few leaves tossed in a cup or glass will yield a satisfying brew: the leaves sink quickly and can be topped up for several new infusions. Water temperature should be 90 - 95°C.