The least oxidized type of oolong tea is known as Pouchong tea.
Pouchong is a slightly oxidized (8-18%) oolong tea that is mainly produced in the north of Taiwan. Our Pouchong comes from the When Sang region, where most of the high quality of this type originates at an altitude of 600-700 meters. Baozhong, Bao Zhong or Pouchong, all names for the same tea, is in the top 10 of Taiwan’s best-known teas for its mild yet rich, delicate aromas. An accessible tea for those who who are being introduced to oolong for the first time.
Tea can be divided into different categories when you look at the degree of oxidation of the tea leaf. Green, White, Oolong, Black, Yellow and Pu- There are the six types of tea. Oolong is a partially oxidized tea and is therefore in between green and black tea.
Pouchong is the most light of all oolong varieties and has become world famous for its unique floral aroma and the vegetal notes of a green tea but with hardly any astringent mouthfeel. Experienced tea connoisseurs, often trained as tea sommeliers, identify orchid and honeysuckle. Nori, spinach and sometimes peas are also tasted. Above all, the infusion of this tea is sweet. Due to the characteristics of the usually used varieties Chin-Shin and Jhinhsuan and the processing of the leaf, the floral fragrance appears. This tea is refreshing, smooth and leaves a creamy layer on your tongue.
With only 24 hours processing time from the time the tea leaf is plucked, this is the shortest production process of any oolong type. Tea Master San-He Yu and Tea Master Weng are very skilled tea makers and have mastered their craft to perfection. With their well-trained and highly developed ability to recognize aromas, they know exactly when it is time for the next stage of the process.
The dry leaf of Pouchong Oolong is slightly twisted; therefore the tea leaf is still recognisable. Various shades of green and an almost bluish glow can be seen in the leaf. After infusion the wet leaf is green; signs of oxidation are hardly visible, but has definitely taken place. The fresher the tea, the more and stronger are the aromas. Our tea sommeliers advise to prepare this tea with, preferably soft, water of 90 degrees. In accordance with Western practices a brewing time of 3 minutes is recommended; the Eastern practice of preparing a number of short infusions may enable several ‘layers’ of the tea to express themselves.
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Unfortunately it is not possible to exchange a product. However, it is possible to return a product within 14 calendar days after delivery and to place a new order.
Our tea comes in a resealable stand-up pouch. If you seal the bag airtight after use and keep it in a constant dry, cool (room temperature) place, the tea will keep its taste for about 2 years. After that, the intensity of the aromas may decrease somewhat, but the taste will never really change. Avoiding (sun) light is also important to preserve the flavour. Tea can easily take over aromas. If you want to store the tea in a jar or can, make sure that there are no odors left over from other teas or other foods.
Organic tea is produced using methods that meet the standards of organic farming, which strives for ecological balance and the preservation of biodiversity. Tea can be grown organically by the farmer, but it does not have a quality mark because the farmer has not applied for it. This may be because the process to an organic quality mark costs time and money. Farmers regularly opt for organic cultivation simply because chemical fertilizers and pesticides cost money. HAO TCHA tea does not have a certification for organic cultivation. The Empress Oolong, Oriental Beauty Oolong and Honey Black are teas that are not sprayed to invite the Jacobiasca formosana grasshopper to visit the plantations. Without biting the leaf of the tea plant, these teas do not develop their unique honey flavor.
Loose tea can be brewed in different ways. It is important that the leaf is given room to open during infusion so that it can release more flavor. You can use 2 grams of tea for a cup of tea and 6 grams for a pot. The pulling time is on average 1 to 2 minutes and the water temperature between 80 and 100 degrees. Consult the brewing advice for the tea in question. A stainless steel or paper tea filter is very suitable for brewing loose tea. But also a teapot with a (built-in) strainer, the frenchpress and magic teamaker make a nice cup of tea.
We believe in finding a balance. Or, you might say: in continuously looking for balance. After all, we move up and down with the waves of life. HAO TCHA is a way to feel at ease among these waves. To find a moment of reflection and inner peace.
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