This is my first Pouchong and what a wonderful introduction this one is! I notice the second I open the pouch and smell the dried leaf that I am going to be in for a treat! The smell is so light and floral and airy, white and green tea come to mind before oolong and while I smell orchid it feels truer to its flower form than the notes in oolong. And they are beautiful leaves, long dark green and slightly twisted, like an unrolled green oolong but different. Wet these leaves come alive with a pure rich green dark and cool aroma, I just want to let the steam bathe my face. And the taste, so unique yet still familar.

This tea feels like a cool spring morning, dew still on the flowers in the meadow, just starting to warm up. I feel like a monarch butteryfly sipping milkweed (I’ve never tasted milkweed mind you and perhaps to a human it might seem bitter and this tea is anything but bitter, but that is what this tea evokes to me). More practically, it reminds me a bit of Li Shan, as well as Milk Oolong and Ancient Lily, more floral but still creamy, light, cool and sweet.

I can see why Coconut Pouchong is so highly rated here on Steepster, though I have never tried it myself, it’s not hard to imagine that this kind of tea would lend itself well to rich creamy sweet coconut. I keep on getting lunar images as well, inspired by the coconut tea packaging I’m sure and again I’m back in a meadow, this time a rabbit eating clover, definitely something to the clover.

This may seem silly and fanciful to some, but this tea takes you places, steep after steep. I’m on my third and feeling cool tingles on the center of my tongue which truly feels like it’s been coated in velvet. I shall continue this journey, but knew I had to write in the moment, as if in trance, lest I forget all the imagery. Thank you Nuvola Teas for this wonderful offering!

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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