One of the post famous oolong tea from North of Taiwan.
The term "Pouchong" translates to "the wrapped kind," a nod to the tea's original production method where leaves were wrapped in paper during the oxidation process. Cultivated at high altitudes in the misty
mountains of Pinglin, where the perfect environment for this tea to thrive. Made from the Qingxin cultivar, Wenshan Pouchong offers a delicate, floral aroma and a fresh, mellow taste that will captivate your senses. Experience the rich history and exceptional flavor of this remarkable tea, sourced directly from its original place of invention: Pinglin..
suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/95°C water (could be brewed for up to 5times)
the 1st-3rd time: 20-50s
the 4th-5th time: 70-90s
The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.