An intense floral aroma and a refreshing, vegetal flavour make this lightly oxidised oolong the king of its kind.
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This famous, lightly oxidised oolong from the Wenshan region in the North of Taiwan has a floral aroma which expresses itself clearly during the drinking of this tea. The flavour is fresh, with vegetal aromas and the tea gives a smooth mouth feel. The extra long withering time and the prolonged shaking of the tea leaves during the curing process, by tea masters Yu and Weng, make this a heavenly tea. Drinking this tea makes you feel as if you are in a flower shop. Undoubtedly the king of Pouchong!
The origin
Just outside Tapei city, in the green, hilly region of Wenshan, the fresh and flowery Pouchong Oolong finds its origin. The tea plant grows in the foggy and rainy area and gets lots of time to develop delicate aromas within its leaves. Harvesting of the Ginshuen and Chin-Shin variety tea plants takes place only twice a year. Tea Masters Yu and Weng carefully supervise the further processing. The hand-picked leaves are left to wither; first, for quite some time, outside and then inside. Inside the leaves undergo a prolonged period of the strigging and settling process which takes place four times. After a brief oxidation the leaves are then being fried by a panning machine to stop further oxidation, and then rolled by a rolling machine. This gives the leaves their slightly twisted shape, before the tea is finally being dried in two phases.
Large, twisted, deep green leaves and clear, light green infusion
Intensely fragrant freshly picked orchid-like flower scent
Fresh, floral, vegetal with sweet fruit and subtle aftertaste
Prepare your tea with soft water for your perfect cup of tea.
Store this tea in an airtight container in a cool, dark and dry place. The taste may change slightly after a year.
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180 ml 2 gr |
 |
500 ml6 gr |
 |
80-95ºC |
 |
2-3 min |
 |
80-130 ml3 gr |
|
87ºC |
|
50 sec |
| 3 reinfusions |
The origin
