Jade Pouchong

Taiwan is renown for their lightly oxidized oolongs which have greener notes compared to oolongs from mainland China. Another Taiwanese original possessing memorable herbaceousness is pouchong tea, pronounced in Mandarin as bao jung. Pouchong tea is steam-cooked to deepen its natural sweetness and smooth over astringency common in greener teas. This unique process adds texture and an enjoyable creaminess to the greenish yellow liquor that’s loaded with assertive floral tones. This tea is bulky so be generous with the leaves to fully appreciate its character. Start with 2 heaping teaspoons per cup. A yi xing pot or gaiwan comes in handy for brewing multiple infusions. First rinse the leaves for 30 seconds in hot water to prepare them for brewing. Brew the first infusion for 4-5 minutes, completely pouring off all liquid when finished. Steep leaves again about one minute for a second cup again draining off all brewed tea. Repeat this step for a third infusion. Optimum Brew: Two heaping teaspoons of leaves in a gaiwan or yi xing pot. Yields 2 to 3 infusions. Brewing technique: 2.5 minutes @ 180 degrees F. Drain off excess liquid. Repeat. Caffeine/6 oz.: 30-50 mg Content: 1.79 oz/50 g of tea.

Item Number: OT002
$ 13.75 USD