With a delicate, orchid aroma, light yellow liquor and an almost sugar-cane sweetness, it is very pleasing and refreshing even on the hottest summer afternoon.
Grown on Wen Shan (Wen Mountain) on the northern tip of Taiwan, this Formosa Oolong is only about 9% oxidised but, unusually for a ‘light oxidation’ oolong it is not formed as dense, rolled nuggets but as long, twisted, dark emerald strands.
It was traditionally, very skilfully, wrapped in little cube-shaped boxes, hence the name Pouchong, a phonetic translation of ‘Bao Zhong’ (包种 meaning ‘the wrapped variety’). It can be brewed at quite a low temperature too.
Our Taiwan tea master continues the art and tradition of his tea-making family, which brought its skills from Fujian on China’s mainland four generations ago. He likens sipping Pouchong to watching slow ripples on a pond or listening to the elegant plucking of the harp-like Qin. It is an experience to be savoured.