Pouchong tea, with its delicate aroma and unique flavor profile, holds a certain air of mystique that sets it apart in the world of oolong teas.

Pouchong = Pouchong tea

We will also add a place name in front of pouchong tea: Wenshan

Wenshan refers to the tea areas of Wenshan District, Nangang, Taipei City, Xindian, Pinglin, Shiding, Shenkeng, and Xizhi, New Taipei City, Taiwan.

Pouchong tea is a kind of semi-fermented tea, the degree of fermentation is about 8-12%, and special attention is paid to its aroma.

The name of pouchong comes from its packaging method, which refers to the tea packaged in "square" cloth or paper, which is a broader name; and the pouchong tea referred to today mostly refers to lightly fermented, stripped tea. Cord-shaped tea leaves, mostly made from Chin-Shin Oolong varieties.

Further reading：Decoding Da Hong Pao Tea Prices: 5 Key Factors That Influence the Cost | Exploring the Numbers

People often think that pouchong tea is green tea, but in fact pouchong tea is a kind of partially fermented tea, which can be regarded as oolong tea in a broad sense.

pouchong tea is a kind of tea evolved from the oolong tea making method. pouchong tea is a kind of tea with a low degree of fermentation among partially fermented teas. The taste and body of the tea soup are indeed closer to non-fermented green tea.

Tea is classified according to "degree of roasting".

The degree of roasting can be divided into three categories: light fire, medium fire, and heavy fire. In the tea drinking industry, light fire tea is generally called "raw tea", medium fire tea is "semi-raw tea" or "semi-roasted tea", and heavy fire tea is "Ripe tea".

Wenshan pouchong tea is a semi-fermented tea.

Taiwan oolong tea began to be exported for export in 1865 AD, but in 1873 AD it was unsalable, so in 1881 AD, a tea merchant from Tongan County, Quanzhou Prefecture, Fujian Province, Mr. Wu Fuyuan, introduced it to Anxi County. Mr. Wang Yicheng created the pouchong tea making method .

The production process of Chin-Shin Oolong is modified with fumigated flowers, and it is packaged with square-shaped raw-edged paper, which is the origin of the name of pouchong tea.

P.S.: The "kind" of pouchong tea refers to Chin-Shin Oolong's other name "Chong" (Taiwanese)

The "Pou" of pouchong tea refers to the packaging with square-shaped raw-edged paper.

pou = packaging

Wenshan pouchong tea is baked from picked soft and tender tea leaves with one heart and two leaves. It is a kind of tea with a particularly elegant and elegant aroma. This kind of high-scented tea has a particularly strong aroma after brewing!

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Pouchong tea is the best among teas, because you can enjoy the smooth tea soup at the same time. After the tea soup, you can drink it with vitality and enjoy the rich fragrance of flowers.

Place the tea: put pouchong tea leaves about 70% full of the tea set, because the shape of pouchong tea is long and fluffy, you need to pay attention to the amount of tea leaves, the taste of tea can be increased or decreased according to personal preference.

Water injection: Pour in hot water at about 90°C to 100°C, pour in hot water and wait for about 60 seconds before drinking.

The second time, you can wait for 90 seconds, the third time, you can wait for 150 seconds, and so on

Pouchong tea's enigmatic nature stems from its delicate balance, captivating aroma, and versatile appeal. With a history rooted in Taiwan's tea tradition and a flavor profile that bridges green and oolong teas, it has earned its place as a beloved choice among tea enthusiasts. As you savor a cup of pouchong tea, remember that every sip unveils a new facet of its character—a character that embraces tradition, complexity, and the intriguing world of oolong tea.