Tea type
Oolong Tea
Oolong Tea Leaves
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Loose Leaf
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Edit tea info Last updated by Scott
Average preparation
190 °F / 87 °C 2 min, 0 sec 8 oz / 236 ml

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From White Dragon Tea Room

Pouchongs are the least oxidized of the oolongs (12% to 18%). Not truly greens, yet not wholly oolongs (the greener oolongs undergo 30% oxidation, dark leafed oolongs 70%). The leaves for Pouchang tea are withered in the sun or indoors, pan-fried, dried twice and then sorted. This typically open, slightly twisted olive green leaf yields amber-green liquor that has a delicate, sweet aroma and a slightly sweet, delicate, smooth flavor. From Wenshan, Taiwan, the cultivar is Chinsin Oolong, about 15% oxidized. Lightly rolled with curly leaf. Very refreshing aroma and naturally sweet finish.

Use water at 185-195 F. Steep for 1-3 minutes. Get up to 4 pours.

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1 Tasting Note

59 tasting notes

this tea has the most distinguished taste of pretty much any tea I’ve tried. I highly recommend it.

190 °F / 87 °C 2 min, 0 sec 3 tsp 8 OZ / 236 ML

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