Description

Pouchong, with its distinctive floral fragrance, is a lightly oxidized oolong tea which undergoes minimum level of withering, rolling and drying process. It was initially a tea of floral blends and required complex production. The work-in-process oolong was first produced in Taiwan and then shipped to Fujian, China for the process of being scented with different types of flowers.  Rose, jasmine, and sweet osmanthus were all common types of flowers used at that time. 

 

Decades later, tea famers in Taiwan improved the production process, replicated the floral fragrance by a sophisticated process of oxidization without being physically scented by flowers.  Compared to oolong, Pouchong gives prominent floral fragrance, but the taste is lighter with a refreshing clean finish.

 

The special enjoyment of savoring Pouchong is pondering and identifying the different types of floral scents. The infusion may be initially like jasmine or osmanthus, but later you may find the scent of rose or orchid

 

Special features:

• Less hearty than oolong, but more flowery, heavenly and ethereal when smoothing down your throat.

• Enjoy yourself in the labyrinth of fragrance finding the different merging floral scents.