Wen Shan Pouchong-Jade

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Description

Pouchong is a very lightly oxidized tea, falling midway between the green teas and the Oolongs, although it is usually classified as an Oolong. It is one of Taiwan's most popular teas, produced mainly in Pinglin, near the capital Taipei. Pouchong Oolong is usually grown at altitudes of four hundred feet or higher. At these heights, the tea leaves grow very slowly, producing richer and more complex flavours. In Chinese, the name Pouchong means "the wrapped sort (of tea)," a name acquired from the practice of selling this tea wrapped in paper packages. 

Benefits:

These lightly oxidized teas can benefit digestion.

Taste:

this Pouchong is exceptionally smooth and delicate.

Brewing:

This Oolong tea is suitable any kind of tea pot, but we suggested clay tea pot suits much better.

Brewing methods:

2 Brewing methods:
  1. Traditional KungFu Tea:
    1. Warm up the tea pot with the boiling water, put 4-6 grams of tea, and pour small amount of the boiling water into the tea and pour out.
    2. Then pour boiling water (100°C / 212°F) and cover tea pot for 25-35 second for first serving, the tea must totally separate after time out.
    3. Next infusion can be add extra 10-20 sec on each, up till 5 to 6 infusions.
  2. Regular big teapot:
    1. Warm up the tea pot with the boiling water, put 6-8 grams of tea, and pour small amount of the boiling water into the tea and pour out.
    2. Then pour boiling water (100°C / 212°F) and cover tea pot for 2-3 minutes for first serving, the tea must totally separate after time out.
    3. Next infusion can be add extra 1 min on each, only up till 2 to 3 infusions.

Additional information:

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 20 sec to 5 minutes.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.

Origin:

Pinglin, near the capital Taipei, Taiwan

 Harvest/Produced:

2019

 

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